Flour + Water just celebrated its fifth anniversary with a light makeover, including a new bar, new tables, and a fresh coat of paint. But the real changes are coming in the kitchen, as Thomas McNaughton and team have decided to expand the restaurant's menu, adding a meat and a fish dish nightly (currently halibut and roasted duck breast), as well as a large-format meat option for two. There are also some new "spuntini," or bar bites, like crispy pork trotters and a porcini mushroom conserva. While the signature pizzas and pastas remain out in force, it's definitely a step up in terms of execution for the restaurant's tiny kitchen, intended to give regulars some new and interesting stuff to try.
Here's the new menu (click to expand; note that dishes will rotate frequently, depending on seasonality):
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