flour + water

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Row 1

Details
2401 Harrison St (at 20th St)
San Francisco, CA 94110
(415) 826-7000
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Italian, Pizza, Wine Bar
$ $ $
Hours
Mon–Thu, Sun: 5:30 PM–11:00 PM Fri–Sat: 5:30 PM–Midnight
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Foursquare

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

 

 

Foursquare Tips

  • 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]
    Eater | 2010-12-01 17:25:35
  • Line up outside the door like a schmuck before 5:30pm in an attempt to get a table.
    Benjamin | 2010-07-20 19:00:26
  • 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.
    Paulette | 2013-03-18 23:09:16
  • all you need is the margherita pizza (jon is making history)
    sadia | 2009-07-28 12:47:15
  • 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 | 2011-08-16 13:50:01
  • 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
    Bravo | 2010-01-27 16:19:37
  • While it may sound odd, put an egg on your pizza. I'm a convert
    Doug | 2010-01-07 01:14:55
  • Pasta. Pasta. Pasta. This place is unreal. Trust your waiter, get pasta.
    Adam | 2013-01-21 02:35:41
  • 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
    David | 2012-05-17 17:03:28
  • They let you do half-size orders of the pasta! Take advantage of this to try a bunch of different pastas.
    Shirin | 2011-04-13 03:49:02
  • Always get a fresh egg on your pizza. It doesnt matter which pizza, the egg makes the pizza experience. - Seth
    Foodspotting | 2010-12-12 13:00:51
  • 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.
    GourmetLive | 2010-10-17 19:40:00
  • Try the Pork Shoulder Agnoltti Dal Pin
    Omar | 2013-02-17 03:21:32
  • incredible homemade pastas
    Adam | 2012-02-02 11:15:49
  • Well, Im sure it takes more than flour and water to make the Borgias-worthy meals they make here!
    Showtime Network | 2011-04-01 17:53:50
  • SF Weekly's Best of Winner 2010 - Reader's Poll - BEST NEW RESTAURANT
    SF Weekly | 2011-02-11 15:20:01
  • Great pizzas and serious pastas at this Mission District destination. Get a reservation or show up early.
    Serious Eats | 2014-01-24 15:24:22
  • Line sucks.
    Chris | 2013-05-11 21:27:53
  • 7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
    Brian | 2012-01-23 20:34:38
  • Try the Squid with smoked pork belly.
    Foodspotting | 2010-11-13 09:23:01