Come hungry to this Marina ristorante, because your geography lesson on the Southern Italian region of Campania is going to be an oral exam. A16 has lots to teach you: You’ll get a language lesson reading chef David Taylor’s extensive menu, and learn about unique grape varietals through the mostly Italian wine list by wine expert (and A16 partner) Shelley Lindgren. The classroom is a lively one, with couples and groups of friends sharing a variety of appetizers, like house-cured salumi and local albacore conserva tangled with bitter greens on a smooth dried-fava puree. Pizzas have a nicely chewy crust; the superflavorful funghi pie is pricey but worth every penny—ours came layered with king trumpet mushrooms, chanterelles, and matsutakes (anoint it with a few drops of the fiery house chile oil). Pastas are excellent, especially the feather-light nettle and ricotta gnocchi. Entrées come with a choice of side dish (the sunchokes are a good pick)—we had rabbit involtini made from belly and tenderloin in an agrodolce (sweet and sour) sauce with pine nuts and sultanas. Nice work, you passed! Everyone gets an A at A16.

Burrata with olive oil and crostini
Trippa napoletana (tripe) with onion, tomato, wine, breadcrumbs
Maccaronara with ragù napoletano and house-made ricotta salata
Meyer lemon panna cotta
Chocolate budino tart with sea salt and extra-virgin olive oil
*menu changes daily
view full menu here

The back dining room is always busy, and includes a view of the open kitchen (grab a counter seat for a closer look). The back patio is much quieter and good for groups.

Go for lunch Wednesday through Friday and you can get the famed pork meatballs braised in tomato—the two portion sizes make it an easy commitment; they’re only available for dinner on Mondays.

Lunch: Wed–Fri 11:30 AM–2:30 PM
Dinner: Mon–Thu 5:30 PM–10:00 PM; Fri 5:30 PM–11 PM; Sat 5:00 PM–11:00 PM; Sun 5:00 PM–10:00 PM

$6 (spring chicories with lemon vinaigrette) to $20 (squid ink cavatelli)