Saturday & Sunday 10:30am and 11am
Food and Fun. That's all we serve.
16C
16 Cottage Street
Quincy, MA
(617) 481-2170
www.16crestaurant.com

16C

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The pizzas are perfect.

 

Kerri Lynch Delaney - Owner, 16C: "Homemade dough.  Fresh Mozzarella.  Our sauce is really good.  And everyone seems to love it."

 

The steak tips are legendary.

 

Kerri Lynch Delaney - Owner, 16C: "It's crazy, we'll have a 12 top come in and all 12 people will get the steak tips."

 

The desserts are a must order.

 

Kerri Lynch Delaney - Owner, 16C: "I owned a bakery for 10 years before this, which is also why the desserts are really good.”

 

Quincy Center is undergoing a serious makeover, and a hot new restaurant named 16C is leading the way.

 

Kerri Lynch Delaney - Owner, 16C: "It's fun.  I mean it's kind of like a happening joint."

 

Owner Kerri Lynch Delaney is Quincy to the core.  She grew up in the city, and owned the very popular BabyCakes bakery here for a decade.  But now she's moved on to 16C, where gourmet pizzas and comfort food favorites are served in a sleek and busy space with tables on one side, a bar on the other, and an open kitchen in the back.

 

Kerri Lynch Delaney - Owner, 16C: "I like the idea of an open kitchen, that way you can kinda see everything that's going on, and you can see the great people that I have in the kitchen, and it's fun too when you're watching them all joke around.  It’s kind of nice, it's like a big family."

 

And that's not just an expression, because it really is a family affair at 16C.  Kerri's cousin Maggie manages the dining room, and award winning chef Barbara Lynch just happens to be her aunt.

 

Kerri Lynch Delaney - Owner, 16C: "She's my dad's younger sister.  And she's my godmother.  She's helped me with the menu, she's given me all sorts of advice, and to have her helping me is huge."

 

First and foremost, 16C focuses on pizza.  But these are no ordinary pizzas.  In fact, they're not even called pizzas at all.

 

Maggie Lynch - Manager, 16C: "We call them sheets because they are a flatbread pizza. We don't have a brick oven so we couldn't really call them flatbreads, we wanted to think of our own name, our own kind of style. So we call them sheets and they're served on a sheet tray."

 

Each sheet is made from dough that rises for 72 hours, before its rolled out, topped with gourmet ingredients, and baked in a high tech oven.

 

Maggie Lynch - Manager, 16C: "The dough is so tasty.  It really is. You start with the dough you already know that the customer is gonna be so happy with the pizza. And then with all the fun toppings that you're putting on top, they're only gonna get happier. The more toppings you add, the happier the customer."

 

If you want a slice of something familiar, the Pepperoni tastes as good as it looks.  For something a bit more adventurous, there's Mushroom topped with Crispy Shallots.  Then there's Maggie's personal favorite, the Bianco with thin sliced Potatoes, Rosemary and pools of melted cheese.

 

Maggie Lynch - Manager, 16C: "It's just, a really light tasting pizza. It's kind of like a pizza you don't feel guilty after you eat."

 

But if you are looking to indulge, look no further than 16C's Cheeseburger pizza.

 

Kerri Lynch Delaney - Owner, 16C: "It's like eating a Big Mac on top of pizza dough.  It's American cheese, burger, romaine lettuce, tomatoes, diced red onion, diced pickles, and then we drizzle our burger sauce on top of it.  So it really tastes like just a cheeseburger."

 

If you're in the mood for something a little more fancy, nothing beats this beautiful and addictive Pea, Prosciutto, and Fontina pizza.

 

Kerri Lynch Delaney - Owner, 16C: "Prosciutto, very salty.  The peas, on the sweet side.  And then the fontina cheese is nice and gooey."

 

Maggie Lynch - Manager, 16C: "It's such a great combo. Our kitchen has come up with some of the best ideas and there's so much flavor packed into that pizza."

 

There's plenty more on the menu at 16C.  Appetizers include Homemade Meatballs with Marinara, and lightly fried Calamari drizzled with lemon aioli.  For entrees, there's Chicken Under a Brick served atop Panzanella salad, and a gourmet Burger with two 4-ounce patties and melted American Cheese on a Housemade Potato Roll.  But no dish is more popular than the Steak Tips.  Not only because they're delicious, but also because they come with a side of history.

 

Kerri Lynch Delaney - Owner, 16C: "I had no idea they were going to take on a life of their own.  People just go on and on about the steak tips."

 

The secret recipe for these terrific tips came from the legendary Quiet Man Pub in South Boston.  Kerri's father Paul Lynch was one of the bar's owners, and when the place closed about a decade ago, regulars lost their favorite spot for steak -- until now.

 

Kerri Lynch Delaney - Owner, 16C: "So I figured when I was doing this, I would bring them back, we have people coming from everywhere to get those steak tips."

 

And quite fittingly, the man who used to own the Quiet Man is keeping quiet about what makes them so great.

 

Paul Lynch - Kerri's Dad: "What we soak it in and what we baste it with when we're cooking them.  And I'm not telling you what that is."

 

Rounding a meal at 16C are some incredible desserts.  And since Kerri used to own a bakery, it would certainly be a mistake to miss out on treats like a rich Chocolate Brownie with Salted Caramel Ice Cream, German Chocolate Layer Cake with Coconut-Pecan Goo, and warm Bread Pudding with Caramel and Homemade Vanilla Ice Cream.

 

Kerri Lynch Delaney - Owner, 16C: "Once you put your fork into it, you get the hot sweet bread pudding, and then kind of the cool down with the vanilla bean ice cream, and then the caramel at the end, it's great."

 

And from the sweets, to the sheets, the tastiest new place to eat, is 16C.


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