Another Birthday and another dinner with my fab BrixChicks at A16 on College which last year was Hudson's and the year before that it was Garibladi's. but A16 is a name I know and love from lunches and dinners in SF
The Rockridge A16, in contrast to the San Francisco location is bigger, lighter and brighter and most important: A LOT easier to park. It's meant to focus on the eastern side of the highway closer to the sea so a lot more seafood options. They had my favorite, grilled calamari. Zesty southern Italian flair, it was spiced with lovage root, whose almost gingery notes made for an interesting starter. . Followed by tender roast lamb, pink and perfect. I shared some of Liza's roasted Pork Shoulder---that girl has a knack for finding the "dish of the night". Succulent, juicy and sauce to spare. Our server thoughtfully provided a dish of crusty bread for dipping.
The wine list is packed with unfamiliar Italian wines. But they promote a Sommelier on duty at all times. We went with Somm Jim's recommendation for wine and were happy with a minerally Pinot Noir like Red wine. 2007 I Custodi, 'Ætneus,' Etna Rosso, Castiglione di Sicilia, Catania . A blend of Nerello Mascalese/Nerello Cappuccio/Alicante. It was good with all our dishes. Thanks, Jim, it worked. I prefer white wine and would have liked to have tried the Malvasia since they had one on the menu and Liza has been raving about that variety. Next time.
I almost forgot to mention: Pizza! The new woodburning oven burns properly at 900 degrees and produces delicious pizza. The interesting shears you see next to my perfect martini were dedicated pizza divvying tools. We had fun sharing such good food and good times.
Well, third time the charm. I predict the new A16 on College will be there next year when I dust off my birthday tiara ... lucky me ...martinis are perfectly chilled and dry. Expectations for next year...
The Rockridge A16, in contrast to the San Francisco location is bigger, lighter and brighter and most important: A LOT easier to park. It's meant to focus on the eastern side of the highway closer to the sea so a lot more seafood options. They had my favorite, grilled calamari. Zesty southern Italian flair, it was spiced with lovage root, whose almost gingery notes made for an interesting starter. . Followed by tender roast lamb, pink and perfect. I shared some of Liza's roasted Pork Shoulder---that girl has a knack for finding the "dish of the night". Succulent, juicy and sauce to spare. Our server thoughtfully provided a dish of crusty bread for dipping.
The wine list is packed with unfamiliar Italian wines. But they promote a Sommelier on duty at all times. We went with Somm Jim's recommendation for wine and were happy with a minerally Pinot Noir like Red wine. 2007 I Custodi, 'Ætneus,' Etna Rosso, Castiglione di Sicilia, Catania . A blend of Nerello Mascalese/Nerello Cappuccio/Alicante. It was good with all our dishes. Thanks, Jim, it worked. I prefer white wine and would have liked to have tried the Malvasia since they had one on the menu and Liza has been raving about that variety. Next time.
I almost forgot to mention: Pizza! The new woodburning oven burns properly at 900 degrees and produces delicious pizza. The interesting shears you see next to my perfect martini were dedicated pizza divvying tools. We had fun sharing such good food and good times.Well, third time the charm. I predict the new A16 on College will be there next year when I dust off my birthday tiara ... lucky me ...martinis are perfectly chilled and dry. Expectations for next year...
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