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flour + water
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.
- This Week in Food: Top Chef Masters party, Taste of the Nation, Liberty Cafe lobster dinner, and Flour+Water reopens | 7x7Flour+Water reopens | 7x7 Skip to Navigation Skip to Content Eat + Drink Style Culture Play Tech Travel