At long last, we tried A16 last night. They had opened a second location in the Rockridge area (East Bay, about 4 miles from my house) about a year ago. Four of us went and shared appetizers, pizza and a dish - lots of opportunity to try things.
Appetizers - Fried olives, fried smelts, fried cheese balls (forgot the name) -uh oh, too much fried, calamari with fava beans, berkshire pork belly.
The olives and cheese balls were very good. The smelts were ok - good, but mostly tasteless. The calamari was meh but the fava beans were great. The pork belly was fantastic.
Pasta Dish - gnocchi - it was absolutely terrific, we all loved it. Little potato pillows in a nice sauce that had lemon notes.
The Pizza - Uh Oh.......I was really, really looking forward to this. It was an opportunity to learn (and maybe compete). Very disappointing. I asked the waitress the temperature of the oven and she said it was 900 degrees. I did not ask things like bake time.
The first two pictures are a margherita topped with proscitto. We had fun cutting it up with the supplied pizza scissors. First and immediate comment from my wife - "salty." I agreed, and too salty at that. The tomato sauce was simple and delicious. The cheese was good, but nothing in particular to remember. The crust - uh oh. Ok, neapolitan is supposed to be (or can be) sort of soupy / droopy in the middle, right? But, if it is, are you supposed to have to hack away at it to cut a piece to eat, ending up tearing pieces, with the supplied "butter" knife? The word we came up with later was "gummy." I then added "tough." I do not know why I am supposed to like a pizza that you cannot pick up and you cannot cut without a laser torch.
The best part was everyone at the table said my pizza was much better (ego boost - ding, ding!).
On to the next pie which was a fried pizza (cannot remember the name they used). It was very good and we enjoyed it, mostly. But, remember I said "salty?" This was overpowering salty to the point where it was the only thing you could think about when eating it. In inspecting the picture, I think those are big grains of sea salt on the pie but I am not sure. I did not inspect it on the spot, it would have been too difficult - the restaurant is a little on the dark side for food inspection (very nice for the actual dining experience).
Overall, good but disappointing.
In general, I have migrated away from attempts on my own to make neapolitan pies in my FGM 700 and make ny/neo/elite pies at about 700. But, if this is my competition, I think I have to revisit this choice.
You may also want to check my first picture against the picture Craig posted in the opening to this thread. Something clearly different in the crust.