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flour + water

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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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

 

 

From The Daily Meal

Who Serves the Best Pizza in San Francisco?

According to our panel of pizza experts, Flour + Water serves the best pie in San Francisco.

Pizza That Proves It Can't All Be About the Water in Naples
Pizza That Proves It Can't All Be About the Water in Naples

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