Flour + Water
HISTORY: Opened 2009 in the heart of the San Francisco's Mission District, Flour + Water continues to showcase a menu influenced by regional traditions throughout Italy with Northern Californian inspirations led by Executive Chef Thomas McNaughton.
CHEF: Executive Chef Thomas McNaughton is a CIA, Hyde Park graduate and has cooked at La Folie, Gary Danko and Quince in San Francisco. McNaughton also has numerous stints at Michelin-rated restaurants in France, Germany and Italy.
PIZZA FAVORITES: Neapolitan-style pizzas prepared in a wood-fired oven. We like the Zucca with summer squash, ricotta, salmoriglio and squash blossom or the Salsiccia with pork sausage, calabrian chili, capers, lambs quarters and fontina.
PASTA FAVES: We're loving the trenette with nasturtium leaf pesto and capriago, or the pici with braised duck, gypsy pepper and summer squash, or the duck raviolini with smoked apricot, corn & nasturtium. You get the picture...
DRINKS: The Flour + Water wine list is focused on the Italian northwest, specifically Piemonte, which matches the inspiration for the menu as well. One of the sexiest wines on the list, is the Foradori, Manzoni Bianco, with a deliciously round and unctuous mouthfeel, backed with just enough acidity to pull off a hedonistic finish. Don't miss the wines of I Cilvi, which are also very food friendly, featuring intensely mineral palates and compact, focused acidic profiles.
DESSERT: Chocolate budino (molten pudding) with espresso cream & sea salt. Just say yes please and thank us later.
LISTEN UP: Flour + Water published their daily playlist of hand-picked jams by their "music directors" to the F+W blog: 20thsreetcorridor.com
WINTER MENU: Beet chitarra with dungeness crab, romanesco & meyer lemon