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flour + water


About Flour + Water

Since opening in San Francisco’s Mission District in May 2009, flour + water has been acclaimed by critics and the public alike for its artisan, wood fired thin crust pizzas, house-made pastas and house-cured meats. In addition to being one of five nominees for a James Beard award for best new restaurant and rising star chef in the country, Chef Thomas McNaughton and the restaurant were singled out for honors in GQ magazine when it was named one of the ten best new restaurants of the year. In addition, flour + water has won accolades in a number of publications, both local and national, including San Francisco Magazine, 7x7, The San Francisco Chronicle, The Washington Post,The New York Times, Food and Wine, Gourmet and others. It was also was named best new restaurant by the San Francisco Weekly and in a separate poll, by that publication’s readers.

Flour + Water is owned and managed by managing partners David White, David Steele and Chef Thomas McNaughton. 2401 Harrison St, San Francisco, CA 94110 :: 415-826-7000

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