the dough room

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
seated – 14 guests

menu options
four-course family style menu ($95 per person)
Our chef tailors the four-course ‘family style’ menu, matching seasonal and market availability with guest preferences and flour + water classic dishes. The menu is comprised of two antipasti, a pasta course, a meat entree with contorni, and dessert. There is also the option of adding in a pizza course for an additional $5 per person. Guests may order from our wine list or have our wine director specially select wines to compliment each course starting at $50 per person.

food & beverage minimums
sunday – wednesday: $1,000
thursday – saturday & the month of december: $1,250

sample menu | additional photos

 

the test kitchen

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
seated – 12 guests

menu options
four-course family style menu ($95 per person)
Chef creates a menu that revolves around the daily changing menu downstairs in flour + water. The menu is comprised of two antipasti, a pasta course, a meat entree with contorni, and dessert. There is also the option of adding in a pizza course for an additional $5 per person. Guests may order from our wine list or have our wine director specially select wines to compliment each course starting at $50 per person.

food & beverage minimums
sunday – wednesday: $1,000
thursday – saturday & the month of december: $1,250

sample menu | additional photos

the upstairs


ne timeas restaurant group opened their first free-standing event space in December 2013, The Upstairs at 3012 20th street. It 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. The menu is created by central kitchen and utilizes seasonal ingredients, Northern California inspirations and, of course, your preferences.

capacity
seated – 32 guests
standing – 45 guests

menu options
tasting menu ($125 per person)
The menu is influenced by flour + water and is made up of antipasti, pasta course, secondi & contorni as well as dessert.  Optional wine pairing available for $65 per person.

passed hor d’oeuvres (starting at $70 per person)
The evening begins with meat and cheese platters prepared by salumeria to greet you and your guests. Menu includes your selection of passed savory and sweet bites. Pricing and number of items will vary based on selection. Inquire for menu.

food & beverage minimums
sunday – wednesday: $3,000
thursday – saturday & the month of december: $3,500

additional photos | sample menu

the butcher block at central kitchen

the butcher block

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
seated – 14 guests
standing – 25 guests

menu options
four-course family style dinner ($95 per person)
Our Chef will work closely with you to curate a four course family-style dinner that is an extension of the flour + water and central kitchen menus, accentuated by the salumeria selection of cured meats, cheeses, roasted & marinated seasonal vegetables, flour + water pasta, spit-roasted meat with accompaniments and dessert finish. Optional wine pairing available for $50 per person.

food & beverage minimums
sunday – wednesday: $1,000
thursday – saturday & the month of december: $1,250

sample menu | additional photos

download our special events brochure


for more information about private dining please contact Brittany Blake, Events Sales Manager at events@netimeas.com or via phone at 415.826.7005.


test kichen & salumeria photography by aubrie pick, dough room photo by eric wolfinger and the upstairs by Asja Sever.