Flour + Water
Set in a restored, Mission-district Victorian house, Flour + Water focuses chef Thomas McNaughton's energy on regionally authentic Italian pasta and thin-crust pizza. Seven-course, seasonal tasting menus showcase five pasta dishes, plus a rustic salad and dessert—which spares diners the dilemma of deciding between parsnip cappelletti with fried nettles or mortadella fattisu with cabbage and pistachio, for example. Pizza lovers can choose from four different Neopolitan-style pies, all fired up in a wood-burning oven. The wine list is almost entirely Italian, with a few Californians available.