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Chestnut Street's A16, named for Campania's main road, Autostrada 16, opened in February 2004, much to the delight of local fans of high-end food in a casual atmosphere. Sleek, unassuming and comfortable, the space that once housed Zinzino and Savoia has been renovated to house Chef Christophe Hille's gorgeous, easy-going regional Italian fare. After working under Laurent Manrique at Campton Place and in France, Hille became a certified pizzaiolo in Naples, and on our visit, he hand-tossed and wood-oven baked every single 12" Neapolitan treat in the restaurant.
- Excerpt from A16: Chic, Authentic Neapolitan Cuisine by Tracie Broom
Dining at the bar is my favorite way to experience a restaurant, and I'm amazed at how many people don't think of it, or shun the idea when they show up sans reservation. Often it's the only way to di... More »
Chestnut Street's A16, named for Campania's main road, Autostrada 16, opened in February 2004, much to the delight of local fans of high-end food in a casual atmosphere. Sleek, unassuming and comforta... More »
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