Opening its doors in 2009, Flour+Water set the industry standard for serving creative and thoughtful dishes with an approachable style of service. The publication of our pasta cookbook quickly followed along with countless local and national accolades.
Today, Flour+Water continues to showcase a menu influenced by regions across Italy with a distinctly Northern Californian influence, led by Co-Chefs Thomas McNaughton and Ryan Pollnow. With a menu that changes daily, the heart of the food program focuses on fresh, handmade pastas formed at Flour+Water Pasta Shop along with Neapolitan-style pizzas and seasonal antipasti.
Whether to pop in for an impromptu weeknight meal or to celebrate an event with your loved ones, we can’t wait to have you join us!