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- Neighborhoods:
- Mission, Central East
- Categories:
- Restaurants
- Price:
- $$$
- Cuisine:
- Italian, Pizza
- Restaurant Special Features:
- Payment Methods:
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flour + water
From The Owner of flour + water
What Our Expert Scouts Say
May 14, 2013
Chef Thomas McNaughton is one of San Francisco's brightest stars. Everything he does, from hand made pastas to juicy seared duck, is perfect.
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April 01, 2013
The name says it all: anything on the menu made from dough is sure to put a smile on your face. House made pizzas, pastas, & bread, in a cozy setting with an Italian soul.
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Tips for flour + water
August 24, 2009
Hand-made pastas and wood-fired pizza in the Mission.. This Mission District outpost for handmade pastas, Italian piatti and thin-crust wood-fired pizza strikes a balance between hip and rustic in its inviting design by Paxton Gate’s Sean Quigley. A dramatic, antelope-horn chandelier marks the entrance to the reclaimed wood-lined space space, from the 10-seat communal table and redwood bar, to the intimate dining room overhung with striking farmhouse-style beams and painted with murals. Young chef Thomas McNaughton’s Old World sensibilities come from stints at top Euro and Bay Area destinations (Gary Danko, Quince), and his authentic house-made pastas, Neapolitan-style wood-fired pizzas and the local, farm-sourced, seasonal ingredients on the short, daily-changing menu have already won him critical acclaim and hour-and-a-half waits for walk-ins.
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Heart
August 24, 2009
Handmade pasta and wood-fired pizza in the Mission.. This Mission District outpost for handmade pastas, Italian piatti and thin-crust wood-fired pizza strikes a balance between hip and rustic in its inviting design by Paxton Gate’s Sean Quigley. A dramatic, antelope-horn chandelier marks the entrance to the reclaimed wood-lined space space, from the 10-seat communal table and redwood bar, to the intimate dining room overhung with striking farmhouse-style beams and painted with murals. Young chef Thomas McNaughton’s Old World sensibilities come from stints at top Euro and Bay Area destinations (Gary Danko, Quince), and his authentic house-made pastas, Neapolitan-style wood-fired pizzas and the local, farm-sourced, seasonal ingredients on the short, daily-changing menu have already won him critical acclaim and hour-and-a-half waits for walk-ins.
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Heart
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