I have really been lying low for the past month or so, working a ton and not going out much. But today, a good friend came to town for a little bit and I decided to take her to A16 for lunch. As usual, I asked if we could sit at the chef's bar -- which is by far my favorite place to sit in the restaurant. And we were treated to quite a show. It turns out that every Wednesday the crew breaks down an entire pig and preps the meat for the rest of the week. While we ate our Pizza Margherita and our meatballs, we were able to watch as every part of the pig was butchered and prepped. At least six staff used knives, a mallet, a saw, a meat grinder and other implements and really elegantly got the pork ready to be used. When we arrived at 1:15, the pig was already cut down somewhat. You can bet that next time, I will try to arrive a bit earlier to watch the process from beginning to end.