Talked to Victoria Libin recently about progress towards opening in Rockridge and still targeting for on/around May 15. More interesting were the experiments with the pizza dough. She admires UPN, and while wild starter is too inconsistent for A16's size of operation, they're trying new yeasts and kneading techniques to improve flavor and texture. The chefs from SF and Oakland traveled Italy's A16 from end to end this summer for inspiration. The menu will have the same structure in both branches but each chef will be free (and encouraged) to come up with his own dishes.
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