In the Mission’s sleek, rustic spot, Flour + Water redefines Italian with ever-evolving, inventive handmade pastas and wood-fired pizzas that always impress.
"The Restaurant Week menu is basically an abridged version of their pasta tasting menu, which is usually $139 It’s a prix-fixe that includes a tuna crudo, tortellini en brodo, aleppo fusilli, and grilled trout Reservations are released 28 days in advance at midnight on Resy. They also save space for walk-ins (grab a glass of wine and a snack down the street at Flour + Water Pasta Shop if you have to wait). You can also see if their more casual but just as fantastic sister spot, Penny Roma (also in the Mission), has any open tables." - julia chen 1
"It's still hard to get a reservation at Flour + Water—and that’s because they continue to make the best pasta in the city. The constantly changing menu of pastas are made with flavor combinations that'll make you do a double take. Corn-and-cheese-stuffed pasta topped with mint, anyone? But after you try them, they’ll be burned into your mental list of things you want to eat again. Reservations are released 28 days in advance at midnight on Resy. They also save space for walk-ins (grab a glass of wine and a snack down the street at Flour + Water Pasta Shop if you have to wait). You can also see if their more casual but just as fantastic sister spot, Penny Roma (also in the Mission), has any open tables." - julia chen 1, lani conway
"Verdict: This Mission spot is an iconic Cal-Ital restaurant you should cross off your bucket list. Their rotating housemade pastas combine ingredients you’d never think would go together, like corn and cheese-stuffed cappelletti that's topped with mint, and cocoa and rutabaga casoncelli. Reservations are released 28 days in advance at midnight on Resy. They also save space for walk-ins (grab a glass of wine and a snack down the street at Flour + Water Pasta Shop if you have to wait). You can also see if their more casual but just as fantastic sister spot, Penny Roma (also in the Mission), has any open tables." - julia chen 1, ricky rodriguez
"If a Pasta Hall of Fame museum existed, an entire gallery would be dedicated to Flour + Water. Since 2009, the Mission restaurant has been churning out pasta dishes made with ingredient combinations that make no sense on paper, but actually work—like corn and chocolate or lobster and fig. The best part is they’re the only SF spot we know of with a pasta tasting menu that’s a 10-course carb spectacle. It will definitely involve at least two pasta shapes you’ve never heard of. Reservations are released 28 days in advance at midnight on Resy. They also save space for walk-ins (grab a glass of wine and a snack down the street at Flour + Water Pasta Shop if you have to wait). You can also see if their more casual but just as fantastic sister spot, Penny Roma (also in the Mission), has any open tables." - julia chen 1, lani conway, patrick wong
"You won’t find penne alla vodka or fettuccine alfredo on the pasta menu at Flour + Water. Instead, corn and chocolate mint get stuffed into cappelletti, preserved blood orange brightens up a clam and green garlic corzetti, and veal tortellini wakes you up with fresh shaved horseradish. In other words, the flavor combinations make about as much sense as an apology written in your Notes app. But somehow, they really, really work. Much like every other “Cal-Ital” spot in town, Flour + Water changes up its menu all the time. But that’s just another reason coming back to this Mission restaurant is always exciting. Reservations are released 28 days in advance at midnight on Resy. They also save space for walk-ins (grab a glass of wine and a snack down the street at Flour + Water Pasta Shop if you have to wait). You can also see if their more casual but just as fantastic sister spot, Penny Roma (also in the Mission), has any open tables." - julia chen 1, patrick wong, lani conway
