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A16
Margherita with burrata is the bench test. Vesuvio for spice; ask the somm for a wine pairing.
Margherita pizza
Maccaronara with Ragu Napoletana
Vesuvio Pizza
Salsiccia pizza
Burrata
Funghi pizza
Tomato, fior di latte, basil, olive oil - VPN-certified Neapolitan
Thick hand-cut pasta ribbons with slow-cooked Neapolitan meat sauce -- the dish that's been on the menu since day one
Tomato, soppressata, scamorza, caciocavallo, chili - smoky and spicy
Wood‑fired pizza topped with fennel sausage, broccoli rabe, cheeses and chili for a savory‑spicy bite
Burrata di Puglia, often as a starter or pizza topping
Smoky wood‑fired pizza with wild mushrooms, garlic and melted cheeses
Polpette
House meatballs braised in tomato - A16 standby
Artigiana Burrata
Creamy burrata served with crostini, olive oil and sea salt—ideal for sharing
Maccaronara
Thick pasta in ragù Napoletano with ricotta salata—hearty and al dente
Squid Ink Tonnarelli
Squid‑ink pasta with Dungeness crab, white wine, garlic and Calabrian chili—briny and rich
Newman Farm Berkshire Pork Chop
Hearty pork chop with saba, hazelnuts, chicory and apple marmalade
Budino Tart
Dark chocolate olive‑oil tart with sea salt—rich and balanced
Panna Cotta
Silky panna cotta with hazelnut, pear, kumquat and chestnut—light and seasonal
Mixed Olives
Orecchiette With Sausage And Broccoli Rabe
White Beans
Pancetta and Red Onion Pizza
Charcuterie Board
Based on 1,370 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
