A16 (restaurant) braised octopus, fettuccine made with black pepper served with pig's trotters, sirloin steak and goat chop. Main courses come with a side dish of the diners choice, including cannellini beans or broccoli with calabrian chiles and colatura di alici. For dessert, the restaurant serves a chocolate tart with sea salt. The menu offers many local ingredients from the San Francisco Bay Area, including coffee from Blue Bottle Coffee Company. The San Francisco location offers three-course lunch meals for $20. During lunch time, the kitchen staff can be seen butchering fresh animal meat for dinner service, including pig, rabbit, goat, chicken,
French butter dish In the 1970s and 1980s, craft potters began producing and marketing the French butter dish throughout the United States at craft fairs and in art boutiques. "French Butter Dish" became the preferred name in the USA around that time and was later adapted by potters in Europe. By the end of the 20th century, French butter dishes became popular enough for manufactured versions to appear. French butter dish A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th century French-designed pottery crock has two parts: a base that