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
While it may sound odd, put an egg on your pizza. I'm a convert
Wed, 01/06/2010 - 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
Tue, 08/16/2011 - 09:50
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
Mon, 01/23/2012 - 15:34
Well, Im sure it takes more than flour and water to make the Borgias-worthy meals they make here!
Showtime Network
Fri, 04/01/2011 - 13:53
SF Weekly's Best of Winner 2010 - Reader's Poll - BEST NEW RESTAURANT
SF Weekly
Fri, 02/11/2011 - 10:20
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]
Wed, 12/01/2010 - 12:25
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
Sun, 11/21/2010 - 15:04
Line up outside the door like a schmuck before 5:30pm in an attempt to get a table.
Tue, 07/20/2010 - 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.
Mon, 03/18/2013 - 19:09
They let you do half-size orders of the pasta! Take advantage of this to try a bunch of different pastas.
Tue, 04/12/2011 - 23:49
u can't miss the chocolate dessert!
Mon, 11/30/2009 - 14:04
all you need is the margherita pizza (jon is making history)
Tue, 07/28/2009 - 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
Sat, 08/20/2011 - 09:32
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
Wed, 01/27/2010 - 11:19
Pasta. Pasta. Pasta. This place is unreal. Trust your waiter, get pasta.
Sun, 01/20/2013 - 21:35
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
Thu, 05/17/2012 - 13:03
incredible homemade pastas
Thu, 02/02/2012 - 06:15
Always get a fresh egg on your pizza. It doesnt matter which pizza, the egg makes the pizza experience. - Seth
Sun, 12/12/2010 - 08:00
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.
Sun, 10/17/2010 - 15:40
Go here and get some good pizza
Fri, 05/29/2009 - 12:26
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