2025
推荐
2025
Flour + Water 是一家装修简约而不失情调的出色餐厅，它提供的菜单既有意大利的灵感，又有加州北部的独特影响。自 2009 年开业以来，主厨 Thomas McNaughton 和 Ryan Pollnow 在旧金山赢得了极高的声誉，并在北滩开设了多家比萨店。菜单：重温的特色菜肴，如烤肉、鸭肉馄饨、朗姆酒芝士......当然还有意大利葡萄酒。欢迎您前来品尝 ！
你知道吗？ 本评论由我们的专业作者撰写。
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成员的意见FLOUR + WATER
4.2/5
26 通知
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于一月 2024
Visited on a Saturday 5pm (w reservation). Service was cordial and fast all the way. No rush for anything and good recommendations. Opted for a wine (great options, variety of prices), 2 appetizers and 2 pastas. The amberjack crudo is definitely not great looking, but had a nice citric mix of flavors. Highlight was definitely the beet with all textures and flavors. For the pastas, menu is quite lean.. personally I dont love “stuffed pasta” and that was a big portion of the options. The Veal was nice and ended up being a better option than the second pasta,the chestnut triangoli (no pics, kind of boring dish). Experience overall was great and I would come back to try other dishes - or even the course menu!
访问于一月 2024
I (party of 2) walked in with no reservation, asked if they take walk-ins & got asked to wait for a moment. 2 men then walked in right AFTER me & asked the same thing (with NO reservations either!!!!) and were sent to their table right away. Then the server turned to me & ask me to wait for half an hour bcs there were no tables left? Funny.
访问于十二月 2023
Okay so what do you get when you add water to flour? Hypothetically? You would get incredible yummy tasting Italian dough to make incredible pastas and pizzas and other various Italian dishes with. However, this place absolutely failed at doing what they so adamantly advertised! I can't do it right now. This place used to be really. This place used to be very famous and I was really excited to go here and my excitement level diminished while I was there from a five to a zero. No I have to leave ..
访问于十二月 2023
This place is wonderful!
The menu is more than that, however, as the a la carte stuff if so friggin good Im glad I don't live nearby - i would eat here all the time.