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 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
The Daily Meal Editors and Community Say...
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Flour + Water | The Regular | tablehopper Subscribe What’s Cookin’? My Book My App Reviews 10
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Flour + Water: Part Four | The Hardhat | tablehopper Subscribe What’s Cookin’? My Book My App
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Cinnamon Slice The Devil Inside Chocolate Croissant Stack Salty and Sweet A16 : Chocolate Budino Flour
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(previously a sous at Flour + Water) has crafted an American menu that is almost Mediterranean in its
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butchery and charcuterie while at Central Kitchen and Flour + Water and will be doing some more for the
Foursquare Tips
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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] -
Line up outside the door like a schmuck before 5:30pm in an attempt to get a table. -
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. -
all you need is the margherita pizza (jon is making history) -
Artisan Neapolitan pizzas here are the headliner to some, but intellectuals know the antipasti, pastas and secondi here are the real brain food. - Inspector -
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 -
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 -
They let you do half-size orders of the pasta! Take advantage of this to try a bunch of different pastas. -
Always get a fresh egg on your pizza. It doesnt matter which pizza, the egg makes the pizza experience. - Seth -
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).
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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. -
Try the Pork Shoulder Agnoltti Dal Pin -
incredible homemade pastas
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Well, Im 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 -
Great pizzas and serious pastas at this Mission District destination. Get a reservation or show up early. -
Line sucks. -
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
