flour + water

Row 1

2401 Harrison St (at 20th St)
San Francisco, CA 94110
(415) 826-7000
Wine Bar
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 dining experiences 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 restaurants across America.

Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015



Map: Surroundings & Nearby
Around the Web
Foursquare Tips
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
2012-01-23 20:34:38
Well, Im sure it takes more than flour and water to make the Borgias-worthy meals they make here!
Showtime Network
2011-04-01 17:53:50
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]
2010-12-01 17:25:35
Line up outside the door like a schmuck before 5:30pm in an attempt to get a table.
2010-07-20 19:00:26
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.
2013-03-18 23:09:16
all you need is the margherita pizza (jon is making history)
2009-07-28 12:47:15
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
2011-08-16 13:50:01
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
2010-01-27 16:19:37
While it may sound odd, put an egg on your pizza. I'm a convert
2010-01-07 01:14:55
Pasta. Pasta. Pasta. This place is unreal. Trust your waiter, get pasta.
2013-01-21 02:35:41
fresh pasta, but rotates too frequently for a specific recco, super good. lost by the italian wine list? ask and specify a price range, they're super helpful and gracious
2012-05-17 17:03:28
They let you do half-size orders of the pasta! Take advantage of this to try a bunch of different pastas.
2011-04-13 03:49:02
Always get a fresh egg on your pizza. It doesnt matter which pizza, the egg makes the pizza experience. - Seth
2010-12-12 13:00:51
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
2010-11-21 20:04:31
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.
2010-10-17 19:40:00
Try the Pork Shoulder Agnoltti Dal Pin
2013-02-17 03:21:32
incredible homemade pastas
2012-02-02 11:15:49
SF Weekly's Best of Winner 2010 - Reader's Poll - BEST NEW RESTAURANT
SF Weekly
2011-02-11 15:20:01
Great pizzas and serious pastas at this Mission District destination. Get a reservation or show up early.
Serious Eats
2014-01-24 15:24:22
Line sucks.
2013-05-11 21:27:53