A16

The center of A16 is its open kitchen, positioned right in the middle of the long, narrow dining room on Chestnut Street. From a handful of counter seats, you can watch the cooks work the wood-burning oven, which is the heart of the whole operation. The restaurant’s name comes from the Italian highway connecting Campania and Puglia, and the menu follows that same route, focusing on the rustic food of Southern Italy. Pizzas are the main event, made according to the strict standards of the Vera Pizza Napoletana. They come out of the oven with a blistered, chewy crust – a signature version is the Vesuvio, topped with soppressata, scamorza, and a kick of chili. House-made pastas are just as central, with the Maccaronara in a classic ragu Napoletana being a permanent fixture on the menu. The rest of the offerings are seasonal, from antipasti like braised octopus to desserts like a rich chocolate tart finished with sea salt. The wine list, however, is what sets the restaurant apart. Curated by owner and sommelier Shelley Lindgren, the award-winning program is a deep dive into the lesser-known grapes and producers of Southern Italy. It’s an energetic space that’s popular for date nights and special occasions, and the noise level reflects that – it can get quite loud, particularly in the rear of the restaurant. Reservations are essential, especially if you want one of the counter seats that put you right in front of the action.