flour + water
Italian


2401 Harrison St
San Francisco CA 94110
(415) 826-7000
Reservation OpenTable.com
Categories Food


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The Daily Meal Editors and Community Say
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Arthur Bovino, Editor

Pizza That Proves It Can't All Be About the Water in Naples. As if you needed more evidence that the Neapolitan pizza trend has taken over America, there's Flour + Water, a great neighborhood spot on the corner of Harrison and 20th, halfway to Potrero. But it's not just that owners David White and... Read More

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Best Dishes Our Community's Favorite Dishes
""pizza, chocolate budino""
Reviewed By:
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Around the Web
Flour + Water Team Expands With Central Kitchen -- Grub Street San Francisco
The Flour + Water team plans to open Salumeria and Central Kitchen down the street from their flagship.
http://sanfrancisco.grubstreet.com/2010/04/flour_water_team_expands_with.html
More Pizza Now: Flour + Water Is Almost Open | 7x7
If there's any food that incites spirited debate amongst food-lovers, it's pizza. Thin-crust, deep dish, New York v. SF, Di Fara v. Franny's, Pizzeria Delfina v. Pizzaiolo—the throw-down runs coast to coast and knows no limits.
http://www.7x7.com/eat-drink/more-pizza-now-flour-water-almost-open
Mission Bowling Will Be Near 16th Street BART, Flour + Water Reopens, and More -- Grub Street San Fr
Also, Pasion is doing some swell cocktails.
http://sanfrancisco.grubstreet.com/2011/04/curbside_in_castro_bindi.html
Foursquare Tips
Paulette B.
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.
Adam F.
Pasta. Pasta. Pasta. This place is unreal. Trust your waiter, get pasta.
David B.
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
Brian
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
Veronica B.
Good pizza, but the pasta dishes are also excellent.
Slice Pizza Blog
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.
Michelin Travel & Lifestyle
Artisan Neapolitan pizzas here are the headliner to some, but intellectuals know the antipasti, pastas and secondi here are the real brain food. - Inspector
The Bold Italic
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.
Showtime Network
Well, I’m sure it takes more than flour and water to make the Borgias-worthy meals they make here!
SF Weekly
SF Weekly's Best of Winner 2010 - Reader's Poll - BEST NEW RESTAURANT
Foodspotting
Always get a fresh egg on your pizza. It doesn’t matter which pizza, the egg makes the pizza experience. - Seth
Eater
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]
@A.G. Wine - iPhone/iPad
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 d’Arvier (based on the petit rouge grape).
GourmetLive
An herbed fettuccine swirled with brothy chanterelles was the most stunning, though a two-pocketed ravioli (half corn purée, half braised oxtail) was a conceptual rival.
Benjamin R.
Line up outside the door like a schmuck before 5:30pm in an attempt to get a table.
Bravo
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
Doug C.
While it may sound odd, put an egg on your pizza. I'm a convert
Laura P.
u can't miss the chocolate dessert!
sadia h.
all you need is the margherita pizza (jon is making history)
Star S.
get the chocolate budino. srsly.
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