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One dinner in SF

Nopa, Locanda, or Flour + Water>

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  1. Nopa, sez i, although I've had great meals at all three.

    1. I prefer Cotogna to Locanda and Flour+Water.

      12 Replies
      1. re: Robert Lauriston

        Why do you prefer Cotogna to Flour + Water?

        Is the pasta not as amazing as it appears there?

        I have to say, the pasta tasting menu has become the most intriguing thing on the SF Italian scene to me since I realized that Cotogna is no longer doing their porchetta.

        1. re: BacoMan

          Food's similar, Cotogna's a restaurant, Flour+Water feels more like a bar. I'd rather not eat dinner in a bar. I stoppped ordering secondi at Cotogna, the appetizers, pastas, and pizza seem like their strong point.

          I often make my own pasta tasting menus by sharing small portions.

          http://chowhound.chow.com/topics/7949...

          http://chowhound.chow.com/topics/7539...

          1. re: BacoMan

            To offer an alternative opinion, I prefer Flour + Water's pasta to Cotogna's and have never felt like I'm in a bar when I eat there. I have done the pasta tasting menu twice, once with wine pairings, and been very happy with the quality and the range of dishes. I find their stuffed pastas in particular to be very well done and creative, and with the tasting menu there's just enough of the richer dishes without so much that I got tired of them. Their vegetable starters also are often stellar.

            1. re: BAnders

              The ravioli di ricotta in brown butter at Cotogna is incomparable; a dessert island food choice!

              I've had hits and misses at both places though. I was at Cotogna just last week and sampled almost everything on their menu. The raviolo di ricotta is heavenly. The kamut tagliatelle, broccoli pesto, tomato & pecorino was kind of boring; very well made and perfectly cooked yet not very flavorful and rather uninteresting. The lamb pappardelle was a winner and the agnalotti was equally superb as well. We basically ordered every pasta dish except the gnocchi with gorgonzola & hazelnuts or the mezze rigatoni with pork sausage & nepitella - both of which sounded better than the tagliatelle and will get ordered next time. We also ordered several salads, pizza, octopus and deserts. While both places have shown their ups and downs, overall I've much preferred my experiences at Cotogna and their pizza is infinitely better than F+W, for what it's worth.

              1. re: OliverB

                Well. Right now I am scheduled to go to both! Crazy, no?

                A big draw to Cotogna for me is the Porchetta. I just found out that it's only done Thurs/Fri, and is not listed on their regular menu.

                But the pasta tasting at Flour + Water just looks too intriguing not to try, too.

                Maybe I'll change my mind because it's too much Italian in one weekend...but hopefully it'll be ok. Might as well compare the two in one go right?

                1. re: BacoMan

                  I believe Cotogna's menu changes daily. Where did you get the Thursday / Friday thing?

                  1. re: Robert Lauriston

                    I directly emailed them about it, and that's what they said.

                    1. re: BacoMan

                      Just a heads up for anyone who is on the lookout for Cotogna's porchetta - it's on the menu for this Sunday's prix fixe dinner.

                      1. re: felice

                        The $40/person one??

                        Anyone from LA wanna carpool up for Sunday supper at Cotogna?!

                        1. re: BacoMan

                          Their prix fixe "Sunday Suppers" are currently $55.

                          1. re: TheOffalo

                            Still pretty good deal isn't it??

                            Also, you should go there on Thursday or Friday night. They told me that Porchetta is usually on off-menu special on those nights.

                    2. re: Robert Lauriston

                      They keep many of their staple pasta dishes, I believe, perhaps making slight adjustments week-to-week. Their signature dishes like the raviolli stay the same.

          2. Cotogna is definitely better than both Locanda and F+W. But between those 3, Nopa for sure!!

              1. Those are 3 of my favorite restaurants... But I wouldn't necessarily go to any of them with only one meal in SF.

                Look at AQ, Central Kitchen, Lazy Bear... even Zuni for Cal classics.

                Between the 3 you selected, you really cant go wrong through just depends on if you want more Roman/Italian or Cal influence.

                4 Replies
                1. re: Lord Griffin

                  Is Central Kitchen the same as Flour + Water?

                  1. re: BacoMan

                    Same group. They also own Salumeria and Salumeria #2.

                    1. re: Robert Lauriston

                      Ah. Ok.

                      What is the difference between Central Kitchen and Flour + Water? (The online menus appear to be the same...the C Kitchen one even says Flour + Water on it).

                      1. re: BacoMan

                        Different addresses, different menus. No pasta or pizza at CK. Their web site appears to be messed up. Here's an actual CK menu:

                        http://www.centralkitchensf.com/creat...