When A16 published their first gorgeous cookbook, I couldn't wait to give it to someone who could really appreciate it. Who else but Chris? Of course he said the book was more food porn than anything you could whip up in an afternoon, but I still couldn't resist making a reservation at A16 while he was in town this weekend. I think it's one of the great San Francisco restaurants. The ambiance is always lovely and although it's about impossible to get a reservation, I need to remember their bar seating looks like it's always welcoming.
Chris and I split the salumi plate and everyone ordered a thin-crust pizza while I crossed off #51 on 7x7's 100: Maccaronara with ricotta salata. It was made with ragu napoletano, a tomato meat sauce light enough on the meat for the al dente pasta to really sing. Fresh pasta is such a treat. I'm not sure if the ricotta was mixed in (though I'm leaning this way) or if it was cooked into the pasta, giving it an extra moist texture. Either way it was wonderful.
Chris' amazing White Pizza with olive oil, basil leaves, green olives and a few types of cheese including fresh mozzarella.
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