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flour + water

Italian Restaurant, Pizza Place, and Wine Bar$$$$
Mission District, San Francisco
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9.2/10
853
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221 Tips and reviews
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  • Eater
    EaterDecember 5, 2014
    The opening media buzz has died down, but F+W continues to gather lines at 5 p.m. nightly, packing the house with its sophisticated pizzas and pastas served in a lively, casual atmosphere. Read more
  • Doug d.
    Doug de WetJuly 23, 2016
    Extremely enjoyable! Frequent menu changes make specific recommendations tricky, but we loved our seasonal fried green tomato starter and summer squash pasta. Pizza is also fabulous.
  • Iris N.
    Iris NgDecember 27, 2014
    Reservations! Or come before it opens and wait in line because they have limited amount of communal table seating for first come first service basis. Pizzas and pastas of course!!
  • Carlos G.
    Carlos GutierrezMay 12, 2015
    The pizza here is top-3 in San Francisco, maybe even number one (the crust is just perfect). Pasta made from scratch, great salumi appetizers, and a short rib fetucine to die for. Amazing service, A++
  • Katherine M.
    Katherine M.July 16, 2014
    Best freshly made pasta. Excellent pasta tasting and wine pairing menus. Good for a special occasion but pretty affordable. Make a reservation or be prepared to put your name down and come back later.
  • Brett M.
    Brett MurioMarch 2, 2015
    No reservations? Get there early, stand in line and sit at the community table. 1st time here? Pass up the pizza and go directly for the pasta. Better yet, order the set menu. This place is awesome!
  • Meghana D.
    Meghana DharJune 21, 2013
    Veggie reccos: pasta- goat-cheese triangoli; pizza- pomodoro; dessert- chocolate budino (sinful, loved sea salt). Pro tip: get here early on a week day and you don't need reservations (20 min wait)
  • timoni w.
    timoni westApril 17, 2013
    Been here 5+ times
    Go here late, say nine or so, and with no more than two people. Sit at the bar & make friends with everyone. Get the chickpeas and red wine.
  • Kenneth B.
    Kenneth BergerApril 27, 2013
    Been here 10+ times
    Their pizza and pasta is incredible, but too casual to bother reserving in advance. Come early (5:30) or late (9:30) without expectation of getting in, when you do the surprise will be all the better.
  • Staff Picks
    Staff PicksMay 5, 2016
    This Italian restaurant is one of the most romantic dinner spots in SF. Situated in the Potrero Hill district, flour + water's candlelit vibe has diners swooning at their dates and plates alike. Read more
  • Reserve
    ReserveJanuary 28, 2016
    The restaurant works directly with farms to craft dishes for the menu — which changes daily — executed with the help of a classic wood-fired oven and in-house butchery. Read more
  • Sweet N.
    Sweet NicouzeAugust 24, 2013
    Excellent food by chef Thomas McNauighton and effective and friendly service at this italian foodie place in Mission. Good Italian wine selection and excellent pork-based dishes.
  • Veronica H.
    Veronica HJuly 22, 2011
    Been here 5+ times
    Worth the wait! The pork and fig raviolini was really good. Get the corn salad with ham cracklings, such a great sweet flavor with the salty, and the chanterelles. Save room for the chocolate fleur
  • Paulette B.
    Paulette BleamMarch 19, 2013
    Always ask (very nicely) for the half order of pasta. No matter how busy they are, the chef tends to allow it. That way, you can get a wider variety of amazing pasta.
  • Sukhjeet
    SukhjeetNovember 12, 2012
    Via Nick: Get the pasta, veg sides (choice of 2, ask for rec's), pizza, might want to skip the app's and mains. Dessert: chocolate budino or brown cake (often better than it sounds).
  • SFGate
    SFGateAugust 2, 2014
    Specialties: Pasta tasting menu, featuring five pastas, appetizer and dessert ($65); chocolate budino tart with espresso caramel cream. Read more
  • Katherine B.
    Katherine BarnaSeptember 3, 2014
    Wonderful pasta and pizza and a great selection of Italian wine. Don't miss out on the fennel pollen battered olives filled with ricotta w/ aioli on the side. Whoa.
  • SFGate
    SFGateAugust 2, 2014
    I'm not sure whether I prefer the pizza, which sets standards for wood-oven Neapolitan style in the Bay Area; the pasta, which rivals Quince's; or the main courses. Read more
  • Reserve
    ReserveMarch 17, 2016
    The Margarita pizza from flour + water is a perfect pie — combining the restaurant’s regional Italian influences with a touch of California flare. Read more
  • Katie T.
    Katie TDecember 7, 2012
    Half the restaurant is available for walk in's. The pizza is good, but the pasta is better!! Save room for dessert, the chocolate budino with espresso and sea salt is amazing!
  • Jessica R.
    Jessica RaeSeptember 15, 2013
    Zagat 26. Cost: $49. amazing" wood-fired pies &"incredible", high-end pastas, "industrial-chic"; quarters are "tight", music's "loud", waits discourage some, "go early on a slow night"
  • Joyce S.
    Joyce SohnAugust 26, 2012
    Why even look at the menu when they offer an all-pasta tasting menu? And pair your meal with their ultimate cocktail for chicks: The Americano. It's amazing so drink it proudly 
  • Lindsey K.
    Lindsey KimJune 14, 2016
    Beautiful restaurant. Ask for a scoop of the sweet corn gelato off the pasta tasting menu for your dessert!
  • SFGate
    SFGateAugust 2, 2014
    The Golden Gate Blend of coffee from Mr. Espresso and served in a press pot is rich and velvety, finishing the meal on a note as high as it began. Read more
  • Approach Guides
    Approach GuidesNovember 22, 2010
    Great wine list. Opt for Le Terrazze's big, fruity Rosso Conero (based on montepulciano grape); if you want a lighter wine, with brighter acidity, try Enfer d’Arvier (based on the petit rouge grape).
  • Slice Pizza Blog
    Slice Pizza BlogAugust 20, 2011
    The bone marrow and rapini pizza seems odd, but it works. Chin-dripping fattiness with sweet, nutty brassica and a sprinkle of grated horseradish root. This pie assaults all your senses at once. Read more
  • The Bold Italic
    The Bold ItalicMay 31, 2011
    flour + water prides itself on making traditional Neapolitan pie, meaning baked in a wood-fired oven at 800 degrees Fahrenheit which turns out a solid Margherita pie for $13 a pop. Read more
  • Giovanna H.
    Giovanna HanoApril 22, 2016
    OMG this place is AMAZING!!!!!!! A little expensive but you get what you pay for. All Italian imports & ingredients made from scratch in house!
  • Bravo
    BravoJanuary 27, 2010
    Authentic and beautiful Neapolitan pies are made with the freshest ingredients in a young, modern space. The pizza man is a former law student, and good friend of mine, who left it all to concentrate
  • Brant M.
    Brant McQuittyJuly 9, 2016
    The house made pastas reign supreme in the city with pastas ranging from delicately ethereal manti to seductively rich radiatore with braised pork
  • David B.
    David BirdsongMay 17, 2012
    fresh pasta, but rotates too frequently for a specific recco, super good. lost by the italian wine list? ask and specify a price range, they're super helpful and gracious
  • Marta T.
    Marta TapperoDecember 17, 2016
    Flour + Water does not disappoint me ever with food. Everything was exquisite. If only the place was lees loud and less cold it would be perfect. And add cocktails to menu. Only wine and beer.
  • Doug Z.
    Doug ZamenskyDecember 2, 2012
    Anti pasti and pastas are solid, put your name on the wait list and head up the street to Southern Pacific Brewery for a beer while you wait.
  • dnx
    dnxDecember 26, 2013
    It lives up to the hype. I'd go for the pizza salsiccia, again, and again, and again. Had a beer with that pizza (Ballast Point) - marvellos combination
  • Serious Eats
    Serious EatsJanuary 24, 2014
    Great pizzas and serious pastas at this Mission District destination. Get a reservation or show up early.
  • Robert M.
    Robert MartinJuly 21, 2015
    Close to the best, if not the best, authentic pizza in SF. And the rest of the menu shines as well. Not your typical Italian.
  • Michelin Travel & Lifestyle
    Artisan Neapolitan pizzas here are the headliner to some, but intellectuals know the antipasti, pastas and secondi here are the real brain food. - Inspector
  • Christophe L.
    Christophe LampertiSeptember 14, 2014
    Been here 5+ times
    The prix fix menu is great, but they don't always have ravioli :( The wine pairing is 6-7 full glasses, which is actually too much.
  • jonathan g.
    jonathan gettingerMay 28, 2014
    The Funghi Pizza is probably the best mushroom pizza in town — and that’s saying a lot in a town this full of pizza.
  • Margot M.
    Margot Mazur2 weeks ago
    I had been waiting to come here for a year and the wait was worth it. Expertly crafted pasta dishes. Really incredible place.
  • Rebecca G.
    Rebecca GobersteinMarch 19, 2012
    Authentic southern Italian style restaurant. Uber trendy, pretty romantic, and requires a reservation or a long wait for their walk-in tables.
  • GourmetLive
    GourmetLiveOctober 16, 2010
    The simplest pasta, an herbed fettuccine swirled with brothy chanterelles, was the most stunning, though a two-pocketed ravioli (half corn purée, half braised oxtail) was a conceptual rival.
  • Beau H.
    Beau HaleDecember 7, 2012
    37. Whole wheat pasta with hen and liver is from the 7x7 2012 Big Eat but the dish has not been on the menu since January 2012.
  • Amanda A.
    Amanda AizussAugust 12, 2015
    Can't really recommend something to try because the menu changes daily. I want to come back and do the tasting menu.
  • Serious E.
    Serious EatsJanuary 25, 2012
    Bone marrow and rapini pizza with fresh horseradish seems an odd combination but it works. This pie assaults all of your senses at the same time. Read more
  • Alasdair S.
    Alasdair ScottOctober 26, 2012
    Go for the tasting menu, including the wine. Awesome. Also, the most wonderful staff add to the whole shebang.
  • Eater
    EaterDecember 1, 2010
    Since it opened, F+W has been making waves with its sophisticated pizzas and pasta, but even more impressive is that it's lived up to the hype. [Eater 38 Member] Read more
  • Runqiu C.
    Runqiu CaiApril 29, 2015
    Pasta texture is amazing but some dishes are overly salted (squid ink). The best was the carrot tagliatelle.
  • CITY GRIT
    CITY GRITAugust 1, 2014
    If you didn’t make reservations, just put your name on the list and wait it out with cocktail across the street at Trick Dog.
  • Danny Z.
    Danny ZlobinskyJuly 7, 2016
    The pasta tasting is still a great deal and thoroughly delicious.
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