A meandering non-productive day led me to A16 right around lunchtime. I'd never been, so I decided to grab a little lunch there. I chose a lovely salad of beets, fennel & shaved pecorino romano, but more on that later.
On the side, I was given some fresh bread with a little dipping bowl of olive oil.
It was phenomenal: fruity and nutty, very flavourful. It reminded me of Ommi, my wonderful Tunisian grandmother, who always had a vat of Tunisian olive that she would scoop out in a little tea cup and occasionally let us dip some fresh baguette into. She often told us that most ailments could be cured with some good olive oil.
Back at A16, I asked what kind of olive oil it was and was told it was Primus olive oil. It was delicious.
About Me
- Sara
- Friends have often teased me about my inability to follow a recipe without adding a little bit of this or that. I am accepting a challenge and have decided to tackle The Silver Spoon cookbook meticulously and document every step of the way (as well as any modifications I may try). By profession, I'm a documentary filmmaker living in San Francisco. However, I'm also an aspiring cookbook and food writer, clothing designer, and lounge singer. I'm currently writing a cookbook and looking for a publisher.
2 comments:
Sara,
a couple of days ago i received "A16" from Amazon. I browsed the book while i was in San Francisco, at the home of a friend of mine (the same who took me to Aziza) and it's a fantastic source of rare information even for someone who lives in Italy.
Too bad i could not visit the restaurant while i was over there.
Ciao,
Flavio
Ciao Flavio! Thanks for the comments - I'll have to check out the A16 cookbook. I do recommend checking out either A16 or SPQR (or both) next time you're in town!)
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