Flour + Water = hot, hot, hot
Tried to go to Flour + Water tonight. At 8:00 the wait was 1:30. Too much for mi familia. The report from Beer & Nosh looks soooo goood. Anyone lucky or patient enough to tell me what I missed?
I went on Friday - opening night. We were pretty bummed that they reserved all the tables for friends and family - only bar seating and communal table available. As for the food - uovo pizza was fantastic, fried smelt pretty good, sweet pea and ricotta tortelli pretty bland.
The pork cheeks looked fantastic and will be mine next time! Well, that and another pizza of course.
We went last Friday as well and sat at the bar. Everything was good, but the pasta was amazing. We'll be back to try more of them this weekend.
flour + water is a new Italian restaurant in the Mission district of San Francisco. They focus on hand rolled pastas, house cured meats, and an Italian pizza oven. The chef is a vetran of La Folie, Danko, Quince.
Decor, Vibe - Narrow, long room with refurbished, repurposed and reclaimed wood, and a lot of it exposed. People lined up before the place opened. A fair amount of couples, bigger parties, locals, with most casually dressed folks in the 30’s and 40’s.
shaved asparagus ($10) and arugula salad with a pancetta-caper vinagrette was a very good salad. The vinagrette was strong enough to cover up a lot of the green’s intrinsic flavor. Nice cheese and bacon accents. A bunch of olives too.
braised pork cheek ($18) with borlotti beans and erbette chard had good amounts of tender braised pork on top of a bed of beans with a slight bit of chard. Flavors on the pork could have been more agressive.
margherita pizza ($12) tomato, basil, fior di latte, extra virgin olive oil was slightly above average. The middle was soggy, the crust very thin. Flavors were decent but the cheese did not stand out. Several burned areas on the crust.
corzetti stampati pasta ($16) with braised monterey squid and fava beans was very al dente. Could have used a lot more egg based thin pasta. The squid out numbered the pasta. Sauce was slightly spicy. A squid ink pasta we had at A16 was far better.
maltagliati pasta ($15) with brown butter braised giblets and ramps (onions) was also very al dente, more so that most places. The quantity of pasta was also pretty low. Flavors were ok.
flour + water had slightly above average service that was competent but not exceptional. Server did her job but not with a lot of enthusiasm. The cooks did botch a dish but did not offer anything other than a sorry. Our sense is this is a neighborhood place, not a destination restaurant. The food is fair, not exceptional. Pasta quantities are very skimpy. Delfina is not far away and a lot better.
Moderate wine markup, small selection. Glasses of wine from $6.50, bottles from $26.
Full review with pics:
Was there last Thursday (5/21) and enjoyed it. The three of us shared the margherita pizza with the buffala mozzeralla, and also had the carciofi pizza (artichokes and new onions, pecorino and capers) and added a fried egg to it. Lastly we got the chicken.
I enjoyed the margherita pizza a lot more than foodnut. Perhaps due to the buffala cheese. The sauce was flavorful and a nice mix of herbs in it. The pizza is thin crust style but it held up nicely without being too strong, just the right amount of give. The only thing I would change would be to add more basil (there were only 4 pieces but 6 slices) as it was chintzy to have so little.
The runny egg melded nicely with the artichoke pizza as well. Perhaps a tad too may onions but the crust was nice and crisp while still having a good chew to it.
Chicken was tasty and had a little kick due to red peppers (more spicy than I thought it would be - a good thing, but should be noted on the menu).
The cornmeal cake dessert was a nice way to end the meal.
They only began taking reservations on Friday. A good spot, what I would call neighborhood plus.
We shared a nice white wine that was $26 - perfect for what it was. This is not the kind of place I'd go for a special bottle....
Service just ok, they are still working out the kinks. I'll go back when the thrillist, eater etc buzz dies down.