Our specialty is pasta and expressing the great regional variety that exists in Italy. Additionally we bake Neapolitan style pizza in our Italian wood-fired oven. Our wine program is almost exclusively Italian and our goal is to source esoteric, hard to find wines that reflect tradition and typicity. A key component to the flour + water menu features whole animal utilization and showcases a careful balance of seasonal vegetables with various proteins.
Our design was the creation of Sean Quigley of Paxton Gate who is known for an accessible aesthetic based in the natural sciences, and it’s cornerstone is the mantra of the triple r: refurbished, repurposed and reclaimed.
Chef Thomas McNaughton has graduated from the Culinary Institute of America in Hyde Park, worked at La Folie, and went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michelin-starred restaurants in France, Germany, and Italy. Just prior to the opening of flour + water, McNaughton spent a good deal of time in a pasta “laboratory” in Bologna, Italy where he honed his pasta making skills under the watchful eyes of committed pasta artisans. Tom describes the inspiration behind the flour + water menu as a combination of old-world tradition and refinement.
The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012.
David Steele, also a New Jersey native, merges the heart of a food entrepreneur with the brain of a born businessman. Eight years of restaurant experience during his time at college segued into 18 more working in finance, most recently as a Managing Director of a wealth management firm. flour + water was the realization of a life-long dream to return to the food world and create a restaurant that has “spectacularly high standards while maintaining a sense of its humble beginnings”. For Steele, excellence does not equal exclusivity. He applies this pursuit of excellence to every aspect of the restaurant’s operations, not just food and service, but also atmosphere, design, employee satisfaction, financial sustainability, and the restaurant’s role within its neighborhood and community.
David White, an Irish national, moved from Europe to San Francisco in 1997 and has lived here since, working in a number of different capacities at an array of renowned establishments. Realizing flour + water gave David the opportunity to explore another set of skills, this time as project manager for the restaurant’s construction. These days you are less likely to see him on the floor as his time is mostly spent behind the scenes focusing on the healthy evolution of flour + water and the organization as a whole, and planning the group’s latest project. “There are so many components that go into creating a successful restaurant, I feel so fortunate to have had the opportunity to be exposed to every aspect of this process and to be able to work with so many amazing people”. The thing David is most proud of at flour + water is the great sense of family and the culture that we have created among our staff.
McNaughton , White and Steele have recently launched their latest projects; Central Kitchen and Salumeria both of which opened in Spring 2012, and Trick Dog which opened in January 2013.