flour + water

Row 1

Details
2401 Harrison St (at 20th St)
San Francisco 94110
(415) 826-7000
Italian
Pizza
Wine Bar
3
9.20
Hours: 
Mon–Thu, Sun: 5:30 PM–11:00 PM Fri–Sat: 5:30 PM–Midnight

Although this San Francisco restaurant claims to specialize in house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Pizza toppings vary depending on what’s in season, making each dining experience unique, but Flour + Water’s textbook Margherita is amazing. Heirloom tomatoes, basil, fior di latte, and extra-virgin olive oil… if only the simplicity implied by the restaurant’s name could be duplicated in pizzerias across the country.

Map: Surroundings & Nearby
Foursquare Tips
Since it opened, F+W has been making waves with its sophisticated pizzas and pasta, but even more impressive is that it's lived up to the hype. [Eater 38 Member]
Eater
Wednesday, December 1, 2010 - 12:25
Authentic and beautiful Neapolitan pies are made with the freshest ingredients in a young, modern space. The pizza man is a former law student, and good friend of mine, who left it all to concentrate
Bravo
Wednesday, January 27, 2010 - 11:19
While it may sound odd, put an egg on your pizza. I'm a convert
Doug
Wednesday, January 6, 2010 - 20:14
Artisan Neapolitan pizzas here are the headliner to some, but intellectuals know the antipasti, pastas and secondi here are the real brain food. - Inspector
Michelin Travel & Lifestyle
Tuesday, August 16, 2011 - 09:50
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
Brian
Monday, January 23, 2012 - 15:34
Always get a fresh egg on your pizza. It doesnt matter which pizza, the egg makes the pizza experience. - Seth
Foodspotting
Sunday, December 12, 2010 - 08:00
get the chocolate budino. srsly.
Star
Tuesday, June 16, 2009 - 20:01
SF Weekly's Best of Winner 2010 - Reader's Poll - BEST NEW RESTAURANT
SF Weekly
Friday, February 11, 2011 - 10:20
Well, Im sure it takes more than flour and water to make the Borgias-worthy meals they make here!
Showtime Network
Friday, April 1, 2011 - 13:53
Good pizza, but the pasta dishes are also excellent.
Veronica
Thursday, September 29, 2011 - 15:27
Great wine list. Opt for Le Terrazze's big, fruity Rosso Conero (based on montepulciano grape); if you want a lighter wine, with brighter acidity, try Enfer dArvier (based on the petit rouge grape).
Approach Guides
Sunday, November 21, 2010 - 15:04
flour + water prides itself on making traditional Neapolitan pie, meaning baked in a wood-fired oven at 800 degrees Fahrenheit which turns out a solid Margherita pie for $13 a pop.
The Bold Italic
Tuesday, May 31, 2011 - 15:49
Line up outside the door like a schmuck before 5:30pm in an attempt to get a table.
Benjamin
Tuesday, July 20, 2010 - 15:00
Always ask (very nicely) for the half order of pasta. No matter how busy they are, the chef tends to allow it. That way, you can get a wider variety of amazing pasta.
Paulette
Monday, March 18, 2013 - 19:09
They let you do half-size orders of the pasta! Take advantage of this to try a bunch of different pastas.
Shirin
Tuesday, April 12, 2011 - 23:49
An herbed fettuccine swirled with brothy chanterelles was the most stunning, though a two-pocketed ravioli (half corn pure, half braised oxtail) was a conceptual rival.
GourmetLive
Sunday, October 17, 2010 - 15:40
u can't miss the chocolate dessert!
Laura
Monday, November 30, 2009 - 14:04
all you need is the margherita pizza (jon is making history)
sadia
Tuesday, July 28, 2009 - 08:47
The bone marrow and rapini pizza seems odd, but it works. Chin-dripping fattiness with sweet, nutty brassica and a sprinkle of grated horseradish root. This pie assaults all your senses at once.
Slice Pizza Blog
Saturday, August 20, 2011 - 09:32
Pasta. Pasta. Pasta. This place is unreal. Trust your waiter, get pasta.
Adam
Sunday, January 20, 2013 - 21:35
Comments