Upcoming Events

NYE at flour+water

Winter Pasta Classes!

Ne Timeas Did You Know?

NYE at flour+water

Indulge in Chef Evan Allumbaugh’s special NYE five-course tasting menu focusing on the Emilia Romagna region of Italy - the birthplace of Italian kitchen staples Parmigiano Reggiano, aceto balsamico, and prosciutto di Parma.

The menu begins with simple specialty selections from Emilia Romagna, followed by a rabbit-focused antipasti, chestnut & porcini tortelloni, lasagna al forno (a rare sight at flour+water that you don’t want to miss!), mixed roast of pork, and a layered custard and sponge cake creation inspired by Chef Evan’s latest trip to Italy. Eat like the Italians do, if only for a night!

$95 pp five-course tasting menu

$75 optional wine pairings

We have a few spots remaining at our bar and communal table!

Call 415-826-7000 to inquire further.

fw dining room


Winter Pasta Classes!

January 4, 2017 - 6:30PM

January 18, 2017 - 6:30PM
stuffed pastas

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

February 15, 2017 - 6:30PM

March 1, 2017 - 6:30PM
stuffed pastas

March 15, 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.



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