Flour + Water Restaurant San Francisco | San Francisco | Literally San Francisco is a city to Eat and Drink your way through, and Flour + Water is one of the TOP simple and casual options within the Italian genre to do so. Now be warned that bookings with weeks in advance is strongly suggested since the place is always SOLD OUT and with waiting times of over two to three hours. If you love pizza, this is one of the places to be in San Francisco. Accessible aesthetic based in the natural sciences, and their cornerstone is the mantra of the triple r: refurbished, repurposed and reclaimed.
The project began only two years ago, and now, as one of his owners and Managing Directors David Steele shared with us, their are expanding their business to three new venues in the area of the Mission. They bake Neopolitan style pizza in their Italian wood-fired oven. Their wine program is almost exclusively Italian and their goal is to source esoteric, hard to find wines that reflect tradition and typicity.
You may want to take your chances and seat at the Dough Room. The Dough Room, serves as a prep kitchen where fresh hand made pastas are rolled, and at night the room transforms into an intimate private dining and event space. (8 – 12 people)
Wood Fire Pizza, their pizza is thin-crust Neopolitan in style, baked in an Italian wood fired oven. Their chef Thomas McNaughton likes to think of a pizza “as a dish”. As such, they allow themselves a little freedom in utilizing the wonderful seasonal ingredients they have at our disposal to create pies that are both classic and creative. Our choice: Pomodoro + heirloom tomato, stracciatella & wild arugula (USD 17)
Pasta is their main focus at flour + water, and their goal while reflecting the great variety is to honor regional traditions and preparations. Each day they have up to eight pastas on their menu, all of which are freshly made in the restaurant. Our choice were: Eggplant Triangoli with cherry tomatoes & basil (USD 17) and Whole Wheat Trenette with basil pesto, potatoes & beans (USD 16) which was beyond fantastic with the combination of the Trenette, the pesto and the potatoes. Despite this, I must make very clear that the main reason why I would come over and over is for the Pizza. The contorni were Wood oven blistered Shishito Peppers with white corn, sea salt & lemon that we eat in two seconds (USD 7).
Don’t miss their brand new Guest DJ nights, a series of artist collaborations at flour + water that happen on the first Monday of every month. flour + water has teamed up with Noise Pop to bring a series of guest DJ nights to patrons, pairing Chef Thomas McNaughton’s award-winning cuisine with flour + water’s signature music. Menus are rewritten every single night and they offer amazing Pasta Tasting Menu (USD 60) with Wine Pairing (USD 40) that if you feel like it, it is an absolute must. CM
(*) Flour + Water; 2401 Harrison Street, San Francisco @ www.flourandwater.com