When Flour + Water opened a few years ago, I was one of the lucky ones to get in a few times before it was discovered. It has become one of those San Francisco restaurants that gets it all right – the food, the service and the atmosphere are all great. I would call it the perfect mix of authentic Italian and cool creativity – fresh house-made pastas, crispy thin pizzas, appetizers and other dishes that are uncommon on this side of the Atlantic – squid ink corzetti with trout and fava beans, duck liver mousse with green strawberry mostarda, farfalle with braised hen and olives.
The desserts are equally creative and amazing – I remember a kind of cherry tart with rose gelatin cubes, and a thyme granita from an earlier visit. I recently had the fortunate experience of a spring time themed pasta tasting menu – it was dish after dish of great flavors and different pastas, all exceptionally delicious.
Now that the virtues of Flour + Water are pretty well known among local foodies, there are two options for getting a table – plan well in advance, and make a reservation (we are talking weeks, not days or hours). Fortunately, for the spontaneous among us, they reserve some tables for walk-ins, especially the communal table up front. Go early or late and your chances improve.