burning bright

Every day brings us a step closer to the opening of our new ventures, Central Kitchen and Salumeria. Last week, we opened our doors for hard hat tours to give people an idea of what we have coming up. Central Kitchen has a very open and accessible kitchen which could almost steal the show, but I’ve had a sneak peek at menu ideas from Chef Michael Gaines and its clear, the elevated dining experience using the freshest ingredients found locally will be the real scene stealer. The large courtyard with retractable roof  creates an intriguing indoor-outdoor dining experience and connects the restaurant area to Salumeria.

Olive Baskets make the ideal light fittings at Salumeria – image via Eater SF. Salumeria will be run by flour + water’s former sous chef Matt Sigler. Based on a traditional Italian deli, there will be a fantastic selection of cured meats, mostly house-cured, cheeses and lots more deliciousness an for an Italian inspired easy meal at home, in the park or just about anywhere.

We have a very strong focus on fresh and local ingredients (as noted by David Kinch here). Winter citrus fruits are always a welcome addition to the menu. This week, I found myself staring at Buddha’s Hands for the first time and then being mesmerized by the striking color of the blood oranges for our Blood Orange Polenta Cake.


For regular updates on what’s happening behind the scenes, follow us on twitter @flourandwater and facebook.




  1. | flour + water | Kona | - [...] along for the 20th Street Corridor crawl were treated to a sneak peek at Salumeria. Chef de Cuisine Matt …