A16 Rockridge starts morning and afternoon cafe service

photo: Christina Mitchell

A few weeks ago, A16 Rockridge started morning and afternoon cafe service:  “Every trip we make to Italy is a source of inspiration and leaves us dreaming of pastries like Sfogliatelle,” says Shelley Lindgren, Co-owner and Wine Director. “We’re so excited to be able to offer these kinds of Southern Italian specialties on a daily basis, which are as close to those we fell in love with in Naples!”

photo: Christina Mitchell

Chef Rocky Maselli offers a simplified menu with an assortment of sweet and savory options as well as several Italian specialties.  I was invited to check it out, so I stopped by early one morning and had some coffee and pastries and took advantage of the free wifi. With the huge windows and comfortable vibe, it turned out to be a great place to work.

I just had a cup of coffee (they serve a special brew of Paramo), but you can also order traditional Italian espresso, cappuccinos, etc. The beverage list also includes a selection of wines by the glass from Lindgren’s list, as well as beer, juice, and housemade sodas.

photo: Christina Mitchell

The Sfogliatelle caught my eye first.  I mean, just look at the flakiness!  The pastry cook happened to be taking a break at the bar so I asked how it’s made.  It turned out to be pasta dough rolled incredibly thin, layered with lard and filled with orange scented ricotta.  Yes please!  I happened to taste an unsuccessful version (at a bakery that shall remain nameless) about a month ago, so I was filled with satisfaction after the first bite of this one.  It was delicate, crispy, flavorful and substantial.  Yummmmmmm

photo: Christina Mitchell

After tasting everything they offered that day, my favorite was the Fig and Almond Crostata.  The crust was light but crunchy with tons of layers, and obviously made by someone with experience.  This was the only pastry I finished completely.

photo: Christina Mitchell

A cook was taking a Potato & Broccoli Rabe Frittata out of the oven when I was getting ready to leave, so I had to a slice to go.  I warmed it up for lunch a few hours later and it turned out to be a pleasant surprise.  So tender and flavorful, THIS is what frittata dreams are made of.

5356 College Ave, Oakland

510-768-8003

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Christina Mitchell

Christina is the founder of East Bay Dish. Her writing has also been featured in East Bay Express, Berkeleyside, Oakland Magazine and Edible East Bay.

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