Flour + Water

"Few San Francisco restaurants better typify farm-to-table cooking than Flour Water."

"These days it's the pasta that holds court, merging beautifully with chef Thomas McNaughton's whole animal sensibilities." Full review

"As the name indicates, flour and water are the two main ingredients here. Don't let that fool you into thinking this is glorified prison food." Full review

"Set in a restored, Mission-district Victorian house, Flour Water focuses chef Thomas McNaughton's energy on regionally authentic Italian pasta and thin-crust pizza." Full review

"Like the intentionally-lowercase name, pleasingly straightforward and smart Mission enoteca, inspiring a devoted following."

"Flour Water may have wanted to be a neighborhoody Mission restaurant, but the caliber of its cuisine quickly made it a citywide destination." Full review

"The restaurant serves an ever-changing menu of delectable pastas and some of the best pizza and Italian-inspired desserts in the city." Full review

"Few San Francisco restaurants better typify farm-to-table cooking than Flour Water." Full review

"Pizzas from the Italian wood-fired 900-degree oven take exactly two minutes to cook, and arrive exquisitely thin with perfectly blistered crusts." Full review

"If you haven’t stood in line at 4:45 p.m. among the true believers for the pasta tasting, you haven’t really experienced San Francisco eats." Full review