flour + water

Hours


Sunday – Thursday
5.30 – 11
Friday & Saturday
5.30 – Midnight

CLOSED FOR BUYOUT (Dec 8)

415-826-7000


reserve a table

reservations available up to 28 days prior.
walk-ins encouraged.

ot


About


Opening the doors in 2009 in the heart of the mission district in San Francisco, flour + water continues to showcase a menu influenced by regional traditions throughout Italy with Northern Californian inspirations led by Executive Chef Thomas McNaughton.

Bios

Community

Press

Thomas McNaughton

Executive Chef
thomas



Evan Allumbaugh

Chef de Cuisine
evan


Erin Riordan

Events and Marketing Manager
erin - vanilia


Ellie

Mascot
ellie_2


NTRG PARTNERS


Thomas McNaughton, Chef and Partner

tm Thomas has a long career in the culinary industry; he graduated from the Culinary Institute of America in Hyde Park and gained valuable experience working for premier bay area restaurants La Folie, Gary Danko and Quince in addition to stints at Michelin-rated restaurants in France, Germany and Italy. The deepest connection for Thomas comes from the hands of farmers, artisanal producers and small productions within the neighborhood.

Just prior to beginning work on the opening of flour + water, Tom spent a good deal of time in a Bologna pasta factory honing his chops with all the hand rolled varieties under the watchful eyes of “committed artisans”.


David White, Managing Partner

DW_WebPhoto
David White, hailing from Co. Laoise, Ireland has been banging around restaurants since he was 19. He began as a dishwasher at the Hilton hotel in Cannes while on a summer break from university. After he graduated he started waiting tables as a way to travel. “I’m not sure if I ended up in this business by accident or destiny” says White, “almost 20 years later it is in my blood, it’s that simple”

After landing in San Francisco in 1997 he worked in a variety of capacities in a host of well respected restaurants including Postrio, Plouf, Scalas, Eos, Momo’s Chez Papa, and Quince. These experiences culminated in Nua Restaurant and Wine Bar, which he co-designed, built and ran.

Food and wine are inseparable for David and something he views as intertwined cultures that grew up hand in hand. “I love the unending surprise that wine offers; it’s a never-ending journey. The more you learn, the more you realise you do not yet know. I love encountering a new wine for the first time”

Influences and interests are many, and range from photography and far-flung travel to snowboarding, sailing and his nationality: “What it is to be truly Irish is not something that is easy to explain to someone who is not.”

If a committed Irishman in San Francisco opening a restaurant that features artisanal pasta, pizza and cured meats seems odd at first glance, know this: the potato and the tomato are both part of the Nightshade family.


David Steele, Managing Partner

ds David Steele merges the heart of a food entrepreneur with the brain of a born businessman. Eight years of restaurant experience—working both the back and front of the house—segued into 18 more working in finance, most recently as a Managing Director of a wealth management firm.

This combination of skills, inclinations and a Masters Degree in English Literature is mirrored in an aesthetic that prizes the modern and industrial as well as the somewhat under the radar school of “Steampunk.”

Being a New Jersey native, Steele knows pizza, but is emphatic about one thing, “flour + water is not a pizzeria,” he says. “It’s a restaurant that prizes the basics and prepares Italian food with conviction, authenticity and passion and then serves it at great value to our customers. It’s all about simplicity.”

An avid cyclist and student of yoga, David wouldn’t be without his Converse All Stars, an iPod play list heavy on Modest Mouse, Built to Spill, Pavement, and Radiohead, along with (you guessed it), a steady supply of pizza, pasta and good wine (heavy on the Brunellos and Rhones).


We at flour + water feel extremely fortunate and privileged to be a part of such an incredible community.

Our Purveyors


Bear Bottom Farms

(Richmond, CA)
Bear Bottom Farms has been providing quality wood products for cooking and heating for over 25 years.


Bellwether Farms

(Sonoma, CA)
Take a bite of any of our cheeses, and you’ll taste the difference one family’s commitment to quality can make.


Blossom Bluff Orchards

(Parlier, CA)
Located in the San Joaquin Valley in the small town of Parlier.


Capay Organic

(San Joaquin Valley, CA)
Located in the San Joaquin Valley in the small town of Parlier.


County Line Harvest

(Petaluma, CA)
County Line Harvest grows specialty lettuces, specialty salad greens, baby spinach, chicory mixes, radishes, turnip mixes, carrots, cippolini onions, baby leeks, fennel, mixed baby summer squash, basils, parsley and sage. All crops are organic


Cowgirl Creamery

(Point Reyes Station, CA)
Since 1997, we have been producing organic cheese in Point Reyes Station, California, and promoting artisan cheesemakers throughout the U.S. and Europe.


Devil’s Gulch Ranch

(Nicasio, CA)
Devil’s Gulch Ranch, a diversified family farm located in California’s North Coast region, grows premium wine grapes and offers rabbits, eggs, poultry, lamb, pork, and asparagus for retail sales and to high-quality restaurants. We believe in sustainable agricultural practices and farm organically whenever possible.


Dirty Girl Produce

(Santa Cruz, CA)
The farm is split between two of the best growing areas of the Bay Area — Santa Cruz’s banana belt, where the weather is relatively hot and dry in the summer and La Selva Beach where there is a stronger coastal influence.


Firebrand Artisan Bread

(Oakland, CA)
Oakland’s only brick oven bakery.


Free Spirit Farms

(Winters, CA)
Free Spirit Farms is a 2-acre farm nestled amongst orchards of walnuts just outside Winters, California.


Full Belly Farm

(Guinda, CA)
Full Belly Farm has used organic practices since 1985 and is certified by California Certified Organic Farmers. The farm produces an amazing diversity of vegetables, herbs, nuts, flowers, and fruits year-round.


Hoffman Gamebirds

(Manteca, CA)
Ruth and Bud Hoffman and their son, Joe, began raising game birds (pheasants and partridges) for the State of California Department of Fish and Game in 1979.


Humphry Slocombe

(San Francisco, CA)
Ice Cream With Attitude.


Iacopi Farm

(Half Moon Bay, CA)
The cool, coastal climate of Half Moon Bay is ideal for growing flavorful peas and beans and Iacopi Farm prides themselves on their high quality.


Ingel-Haven Ranch

Home of Magruder Meats


Knoll Farms

(Brentwood, CA)
Leaders in soil evolution for the production of nutritious food.


Liberty Ducks

(Sonoma, CA)
Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck.


Marin Roots Farm

(Woodacre, CA)
Marin County’s finest all-organic produce farm.


Marin Sun Farms

(Point Reyes Station)
Focused and committed to producing local, pasture based food for the Bay Area community with the aspiration of building a sustainable food model.


Mariquita Farm

(Watsonville, CA)
Mariquita Farm is a small family farm located near Watsonville, CA. We grow organic specialty vegetables, greens and herbs.


Martin Bournhonesque

(Salinas, CA)
He wants and has wanted from the beginning to create a “chef’s kitchen garden.”


Monterey Fish

(San Francisco, CA) Monterey Fish is based in San Francisco, California. While we are small enough to provide individual personalized service our sales volume is great enough to allow us to buy in volume directly from local boats and producers nationwide, enabling us to sell the best quality seafood at fair prices.


Mr Espresso

(San Francisco, CA)
They happily bring to America the tradition of wood roasted coffee.


Port's Seafood

(San Francisco, CA)
A philosophy embracing sustainably caught and cultured seafood.


Riverdog Farms

(Guinda, CA)
Our farm is certified by California Certified Organic Farmers (CCOF) and is located in the beautiful Capay Valley where rich creek-bottom soil, intense summer heat and winter frost make exceptionally tasty fruits and vegetables.


Sausalito Springs

(Petaluma CA)
Sausalito Springs, a small family farm located in Sonoma County, California, has been growing high quality organic watercress, Nasturtium Officinale, since 1988.


Star Route Farms

(Bolinas CA)
Star Route Farms has been an organic farm in Marin County since 1974. We began on five acres using horse-drawn sulky plows and cultivators and a lot of ‘long haired ambition’.


Wild Boar Farms

(Solano County, CA)
Wild Boar Farms offers some of the most outrageous tomatoes available on the planet.


Wineforest

(Napa CA)
Purveyor of wild mushrooms and wild foods to legendary chefs and restaurants since 1981. Providing the ultimate in wild mushrooms, gathered sustainably, and with passion.


Our friends and neighbors


Noise Pop

Championing independent culture since 1993


Samovar

Samovar was created to make the intriguing world of tea approachable and affordable. Tea’s inherent values also guide our efforts to encourage community, vitality, and equanimity.


Paxton Gate

Paxton Gate was founded in December of 1992 by two landscape designers whose inspiration came from a fascination with the natural world.


Jessica Niello

Jessica Niello is a San Francisco painter and printmaker


Mission Cycling

Mission Cycling is devoted to the enjoyment of one of the world’s purest, most classic sporting endeavors: Cycling.


Jay Tyrrell Photographer

Jay Tyrrell is a Bay Area photographer.


Southern Exposure

Dynamic, cutting edge art, education, and community programs since 1974.


Coffee Bar

a cafe as a social institution, a positive landmark in the community where work gets done, people connect, and ideas are shared.


Bi-Rite Market

Located in the city’s historic Mission District, Bi-Rite Market has become San Francisco’s premier neighborhood market. We have been family owned and operated since 1964, in a location that has been serving the neighborhood since 1940.


KRBS

Kitchen, Restaurant + Bar Specialists was founded to meet the growing demand for foodservice professionals skilled in generating high efficiency designs along with comprehensive food and beverage consulting.


The Bon Vivants

Cocktail ambassadors that specialize in cocktail menu and program development, custom events, brand representation and our soon to be released line of unique bitters and bar tools.


La Cocina (San Francisco CA)

The mis­sion of La Cocina is to cul­ti­vate low-income food entre­pre­neurs as they for­mal­ize and grow their busi­nesses by pro­vid­ing afford­able com­mer­cial kitchen space, industry-specific tech­ni­cal assis­tance and access to mar­ket oppor­tu­ni­ties.


Sonya Yu (San Francisco CA)

Sonya Yu takes amazing photographs of beer, wine and food.


Skylark Wine Co.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.”


Palmina Winery

Palmina is a Californian celebration of the rich, wonderful lifestyle and attitude toward food, wine, friends and family that exists in Italy.


Unti Vineyards

Unti Vineyards is a small, family-owned and operated winery specializing in red varietal wines with vineyard personality.


Linden Street Brewery

Linden Street Brewery is focused on bringing a lost tradition back to Oakland in a way that honors beer styles native to the West Coast and contributes to the revitalization of this beautiful city and it’s people.


Cherry Voodoo Brewing

Originally started as the brain-child of two of Cherry Voodoo’s founding partners, Cherry Voodoo Brewing’s mission is to bring an amazing craft beer line-up to the national and international beer markets.


Almanac Brewing Company

Our artisanal ales are brewed in collaboration with select Northern California sustainable farms. Each barrel-aged limited release is a unique beer to be enjoyed with friends and savored around the seasonal table.


For all press inquiries please contact

Erin Riordan | Events & Marketing Manager
press@netimeas.com

 


SFGate

SF Gate published a piece on 21 great pizzas in San Francisco neighborhoods and flour+water was included.


Waddle

Waddle wrote a pasta dough filled article about how flour + water inspires to make homemade pasta, that'll sure to ignite your very own pasta sense.


SFist

SFist put together a delicious list of the 13 most delicious pasta spot in San Francisco, including flour + water's campanelle pasta dish with braised oxtail, squash, and pistachio.


The Tasting Table

The Tasting Table wrote an article on the best professional pasta tips, referring to Chef Tom's flour + water cookbook.


Thrillist

Name one of Thrillist's 20 Best Restaurants in SF - July 2015


Zagat

Zagat put together a delicious list of the 10 must-try pasta dishes in SF, including flour + water's Cappellacci dei Briganti With Polpettini.


First We Feast

Our wine directors, Sam Bogue & Geno Tomko were highlighted in a piece giving their advice on the best dive bars.


Zester Daily

Zester Daily included flour + water's Tortellini with Pumpkin and Sage dish in a list of 8 recipes in light of the celebration of National Tortellini Day.


Foodable TV

San Francisco's Top 25 Restaurants - March 2015


Zagat

How to Score a Seat at SF's toughest Restaurants


The Tasting Table

The Tasting Table gave their top recommendations for tasting menus for two, giving a high rank to flour + water's pasting tasting menu.


7x7

7x7 put together a must-see list of the 100 things to eat in SF before you die, featuring the flour + water's Rabbit Pappardelle.


Inside Scoop

Inside Scoop SF mentions flour + water as it looks at the best $40 main courses around the city.


The Daily Meal

The Daily Meal wrote a mouth-watering piece on flour + water's classic marguerita pizza, ranking it #7 on their list of best pizzas in SF.


Thrillist

In the guide to the 21 best italian restraurants in SF, Thrillist claims flour + water to be "worth the wait" to visit the home to the "best pizza in town."


SF Eater

flour + water is honored join many other amazing eateries in SF Eater's list of 38 essential SF restaurants, ranking at #7.


Mission Local

Mission Local highlighted a story about where NTRG started, including a reference to central kitchen, flour + water, and the 20th Street Block Party.


SF Biz Times

SF Biz Times did a piece, in which they included flour + water, on places that usually have limited reservations, but are more available during the week when Burning Man is taking place and SF residents have flocked the city.


Food Network

Food network completed a most excellent review for the flour + water cookbook and showcased a few recipes.


Chow.com

Chow.com did a wonderful photoshoot in the Test Kitchen highlighting a fall recipe from the cookbook, in which Chef Thomas took them step by step.


Food Republic

Food Republic pulled a piece from the cookbook surrounding Emilia Romagna highlighting pork, a great piece to show the diversity and stories behind the cookbook.


Eater National

Eater National reviewed the flour + water cookbook and we received positive notes across the board, even a great new title for Chef Thomas…"pasta ninja."


James Beard Foundation Awards

2013 Finalist: Rising Star Chef

2012 Finalist: Rising Star Chef

2011 Finalist: Rising Star Chef

2010 Finalist: Best New Restaurant


SF Chronicle

SF Chronicle Top 100 Restaurant 2010-2016 "Thomas McNaughton knows his way around the kitchen, whether it's producing excellent pizza or seven nightly pastas"


Food & Wine

Food & Wine Names Chef Thomas McNaughton a Culinary Icon


Sunset Magazine

San Francisco's Best Pizzas - This noisy new restaurant has everyone trekking to an otherwise abandoned corner of the Mission, for dough peppered with flavor from the fire, dressed with whip-fresh tomato sauce and worthy of worship.


Zagat

flour + water were featured as the leading story in a Zagat video piece showcasing “The Hottest Spots for Neapolitan Pies” in the country.


travel + leisure

“This is serious pizza: light and crispy with great sauce, delicate crust, and toppings like sausage, summer squash, eggplant, and Padrón peppers. The changing tasting menu features light, well-crafted pastas with interesting off-center flavors: pickled veal tongue, rabbit, hen, and lamb shank.”


GQ

GQ’s food critic Alan Richman writes: “Flour + Water is sneakily sophisticated, with remarkable ingredients and stunning layers of flavor that don’t stray from easy-to-eat… Everybody loves informal Italian dining. Flour + Water might be as good as it gets.”



Creating a book that covers the spectrum of pasta production and menu creation circling around seasonality and the deep-rooted Italian traditions was important to Chef Thomas McNaughton. Readers can jump through the year, season-by-season experimenting with different shapes and ingredients.

With over 50 unique recipes that cover all aspects of pasta, extensive how-to photography and insights and wisdom from people who practice the art of pasta creation every day, we think this book will appeal to professionals and ambitious home cooks alike!

The book is available for purchase at the Ne Timeas Restaurant Group restaurants located in the 20th street corridor (central kitchen, salumeria & flour + water). Be sure to pop in and pick-up a copy! Additionally, books can be purchased at all of these fine online booksellers:

Amazon

Barnes & Noble

IndieBound

GoogleBooks

iBooks

Williams-Sonoma


Private Dining



The Dough Room


The Test Kitchen


central kitchen - The Upstairs


Central Kitchen - The Butcher Block



for more information about private dining, please click here to complete your private dining inquiry or our events team may be reached via email at events@netimeas.com or via phone at 415.826.7005.
415-826-7005.

 


By day, the dough room serves as a prep kitchen where fresh hand made 
pastas are rolled, and at night the room transforms into an intimate private dining and event space.

Capacity: 14 Guests

Food & Beverage Minimum:
january - march
sunday to saturday- $1000

april-november
sunday to wednesday - $1000
thursday to saturday - $1250

december
sunday to saturday- $1250


Sample Menu  Information  Gallery

The Test Kitchen serves as a culinary hub of information where our cooks are encouraged to learn and create. It is also where Executive Chef Thomas McNaughton tests his recipes for our upcoming flour + water cookbook. At night, the space turns into an intimate and cozy private dining room.

Capacity: up to 12 Guests

Food & Beverage Minimum:
january - march
sunday to saturday- $1000

april-november
sunday to wednesday - $1000
thursday to saturday - $1250

december
sunday to saturday- $1250


Sample Menu  Information  Gallery

flour + water's sister restaurant, central kitchen (learn more about central kitchen here) dreamed of building The Upstairs event space the day it opened in 2012, and the room has become a space for large parties to enjoy a special occasion year round!

The Upstairs above central kitchen is an industrial chic space for culinary adventures, knowledge exchange, private dining experiences as well as cocktail-style events for up to 45 guests. With large windows overlooking 20th street, the space is transformative in nature, with the availability for the space to take on many different forms and seating arrangements.

Capacity: 30 Seated, 45 Standing

Food & Beverage Minimum:
january - march
sunday to saturday- $3000

april-november
sunday to wednesday - $3000
thursday to saturday - $3500

december
sunday to saturday- $3000


Sample Menu  Information  Gallery

By day, inspired by flour + water, salumeria is the neighborhood deli and larder specializing in handcrafted, artisan sandwiches and house-made charcuterie. By night, it turns into an intimate dining space for parties of 8-14 people, focused on bringing family and friends together over a traditional Italian-style meal.

Capacity: 14 Guests

Food & Beverage Minimum:
january - march
sunday to saturday- $1000

april-november
sunday to wednesday - $1000
thursday to saturday - $1250

december
sunday to saturday- $1250


Sample Menu  Information  Gallery

for more information about private dining, please click here to complete your private dining inquiry or our events team may be reached via email at events@netimeas.com or via phone at 415.826.7005.
415-826-7005.


Winter Pasta Classes!


dates:
January 4, 2017 - 6:30PM
noodles

January 18, 2017 - 6:30PM
stuffed pastas

February 1, 2017 - 6:30PM
semolina based pastas

Event Structure:
Pasta class with flour + water Chef de Cuisine Evan Allumbaugh
Three-course family style dinner with wine pairings
Fresh pasta from class & recipe book to take home
**Signed copies of the cookbook, flour + water pasta available for purchase

About the Class:
With a glass of prosecco in hand and charcuterie platters at your fingertips, guests are encouraged to learn and create in a hands-on pasta making experience in Ne Timeas Restaurant Group's event space, The Upstairs. These interactive classes offer a demo as well as hands-on techniques for making fresh pasta.  Guests will practice mixing dough, explore making pasta with a hand-cranked pasta machine and will learn the individual tricks for each subject as well as the history behind these region-specific specialties.

At the end of class, participants will sit down to a three-course dinner prepared by flour + water, including wines from the regions discussed in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow.

PURCHASE TICKETS HERE

Ne Timeas Did You Know?


Ne Timeas Did You Know? Blog

Get to know our restaurants one ingredient at a time with a new blog series entitled "Ne Timeas Did You Know?" showcasing season ingredients that are being used at the Ne Timeas restaurants!

Kicking off the series we have:

Truffles from flour+water

Squashes from central kitchen

Hoshigaki Persimmons from Aatxe

CLICK HERE FOR MORE!

Celebrate NYE 2016


Chef Thomas McNaughton presents a festive five-course tasting menu for $95 per person highlighting the best of the season and of course, a few surprises. Optional wine pairings beginning at $70 per person.

MENU 

$95 pp five course tasting menu

$70 pp optional wine pairing

RESERVATIONS

www.flourandwater.com

Spaces available online and subject to availability. Not seeing what you are looking for? Do not fret, we still have seats available at our bar and communal table - reach out to our reservationist at info@flourandwater.com to nab some seats at our bar or communal table.

SAMPLE MENU

(2015)

spuntini

culatello
chanterelle mushroom conserva
salt cod croquette with cauliflower and perigord truffles

NV Deletto, Nebbiolo Brut, Piemonte

antipasti

yellowtail crudo with charred grapes, celery root, avocado and buddhas hand
2014 Bisson, Bianchetta, U Pastine Liguria

pasta

salsify cappelletti with black garlic and matsutake mushroom
beluga lentil gargati with cotechino ragu and breadcrumbs
2007 Cerreto Libri, Chianti Ruffina, Toscana

secondi

veal osso buco with floriani polenta and gremolata
2008 Giovanni Rosso, Barolo, Cerreto, Piemonte

dessert

chocolate bonet with candy cap mushroom mousse and chocolate mint short bread
NV Marco Porello, Brachetto, Birbet, Piemonte