flour + water
San Francisco CA 94110
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.
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The Flour + Water team plans to open Salumeria and Central Kitchen down the street from their flagship.
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.
Also, Pasion is doing some swell cocktails.
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.
Pasta. Pasta. Pasta. This place is unreal. Trust your waiter, get pasta.
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
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
Good pizza, but the pasta dishes are also excellent.
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.
Artisan Neapolitan pizzas here are the headliner to some, but intellectuals know the antipasti, pastas and secondi here are the real brain food. - Inspector
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.
Well, I’m sure it takes more than flour and water to make the Borgias-worthy meals they make here!
SF Weekly's Best of Winner 2010 - Reader's Poll - BEST NEW RESTAURANT
Always get a fresh egg on your pizza. It doesn’t matter which pizza, the egg makes the pizza experience. - Seth
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]
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).
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.
Line up outside the door like a schmuck before 5:30pm in an attempt to get a table.
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
While it may sound odd, put an egg on your pizza. I'm a convert
u can't miss the chocolate dessert!
all you need is the margherita pizza (jon is making history)
get the chocolate budino. srsly.