The rustic Italian restaurant, A16, whose San Francisco flagship holds a Michelin Bib Gourmand award, has expanded to Oakland’s airport.

The newest A16 is located in Terminal 1 of the recently renamed San Francisco Bay Oakland International Airport. It marks the latest expansion for the restaurant’s small empire, which has branches in San Francisco’s Ferry Building, Oakland’s Rockridge district and — who knew? — Tokyo and Yokohama.

Many people refer to A16 as “A16 Pizza” (as its website is named), because that’s what it specializes in: Neapolitan-style pies charred from the wood-burning oven and slathered in San Marzano tomato sauce and creamy burrata. It also has an extensive wine list and nonpizza options, as the Michelin Guide notes: “The menu’s pies, pastas and antipasti change with the season, though the delicious maccaronara with ragu napoletana is a staple.”

The airport A16 is a quick-service operation with pizza, paninis, salads and egg breakfast sandwiches. Its cafe has espresso drinks and pours Equator Coffee, and there’s also wine and draft beer. The restaurant is operated by the airport’s concessionaire, High Flying Foods.

The 12-inch pizzas available at the new A16, according to a photo the Port of Oakland posted on Flickr, include a classic Margherita, a Funghi with roasted mushrooms and garlic, a Pepperoni with Grana Padano, a Vesuvio with spicy soppressata and a Tomato Crudo with roasted cherry tomatoes and fior di latte mozzarella ($22-$24). The breakfast sandwiches are on focaccia and include one with eggs, Italian smoked ham and provolone and another with roasted mushrooms, eggs and arugula ($15.40). The wines are from California and include pinot grigio and rosé ($17-$18), and the draft beers right now come from Temescal Brewing and Russian River Brewing ($15-$16.50).

Oakland airport has been expanding its restaurant offerings lately. Other recent arrivals include Cancún Sabor Mexicano from Berkeley, Southie from Oakland and the OAK Clubhouse sports bar.

Details >> Open from 4:30 a.m. to 11 p.m. in Terminal 1 of the San Francisco Bay Oakland International Airport, next to Gate 8A and the Escape Lounge; a16pizza.com.

Ambitious new food hall is bound for Presidio

San Francisco’s Presidio continues to elevate itself into a real dining destination with the July 16 announcement of a new permanent food fixture, the Mess Hall.

The food court is scheduled to open in the summer of 2025 at 201 Halleck St. inside the former military base-turned national park. That address is located in the Tunnel Tops, a public green space that opened in 2022. The Mess Hall will feature a retail market for take-away picnic supplies — the park has lovely rolling hills and meadows with views of the Golden Gate Bridge — as well as sit-down dining at multiple restaurants and a full bar.

The project’s food side is being spearheaded by Peter Serpico, who cut his teeth at David Chang’s Momofuku Noodle Shop and Momofuku Ssam in New York. Serpico has won a James Beard award and, during his time with Chang as director of culinary operations, worked in a restaurant that was awarded two Michelin stars.

For those who like a tipple, here’s more on the Mess Hall’s beverage options from its founders: “For visitors seeking craft beverages and exciting libations, The Mess Hall’s Bar will be curated by Zach Negin, known for his community-focused stewardship as owner of Tabula Rasa Bar and Shop LA, Silverlake Lounge LA, and partner in Delores Deluxe SF. The Bar will offer a meticulously crafted menu featuring an array of cocktails, mocktails, craft beers and thoughtfully produced wines from around the world. Nate Israel, concept developer and brand management specialist, will oversee the project as director of operations.”

The Mess Hall will join the Presidio’s smorgasbord of dining options, including a large rotating food-truck encampment at the Presidio Tunnel Tops and restaurants such as the Mexican cantina, Colibri; the pizza bar, Il Parco; and Michelin Guide-recognized Mediterranean eatery, Dalida.

Send restaurant news tips to Linda Zavoral at lzavoral@bayareanewsgroup.com, Kate Bradshaw at kbradshaw@bayareanewsgroup.com and John Metcalfe at jmetcalfe@bayareanewsgroup.com.