Flour + Water is one of the most popular Italian restaurants in San Francisco and their other projects are just as successful.
While I haven’t dined at Flour + Water since 2015 when I had an average meal there, I was still intrigued to try their other concepts. A fellow foodie friend raved about Flour + Water Pizzeria and how their pizzas were phenomenal (the restaurant now has been rebranded under new ownership as Yellow Moto Pizzeria with almost an identical menu). I dined there when they were still named Flour + Water Pizzeria and my friend’s recommendation did not disappoint.
This was probably one of the best caesar salads I’ve ever had in a long time and that’s a bold statement. Crisp little gem lettuces, garlic crunchy croutons, fresh anchovies, soft cooked egg, and Parmigiano Reggiano shavings made this a very well seasoned salad. It was pretty perfect.
Gooey warm Mozzarella sticks with marinara sauce, what’s not to like?!
We took a gamble with the clam pizza but it was incredible. My apprehension was that the pizza would be dry but it so freakin’ delicious. Lots of chopped clams with fennel, capers, and oregano. So good. The sausage pizza came with smoked Mozzarella, taggiasca olives, and rosemary and we added pepperoni which was a solid addition.
They only have soft serve for dessert which is the perfect way to end the meal. We got the swirl and added our own toppings (they have a nice variety of options). The olive oil added a fruity and spicy flavor whereas the amarena cherries were super sweet and sticky.
Literally everything hit the spot so my rating is an 8.5-9/10. I definitely need to check out the rebranded location so see if the food is still up to par.
About a mile away you’ll find Flour + Water Pasta Shop, a small store with homemade pasta, prepared foods, and sandwiches. We came to try their sandwiches and all of them on the menu sounded terrific.
This was a messy sandwich but so worth it. I loved the twist on the pesto which was made out of kale and pepitas instead of the classic basil and pine nuts. My only critique is that I wasn’t a huge fan of the breaded fried eggplant. Traditionally, eggplant parmigiana is made from frying eggplant in oil, that’s it. However, I’ve seen a lot of American recipes breading the eggplant before and then frying it which I’m not a huge fan of. Regardless of this, it was still a yummy sandwich.
I’m always down for a fried chicken sandwich and this was solid. The chicken was juicy, the chili aioli added just the necessary amount of heat without being overpowering, and the slaw added moisture and crunch.
I love cold cuts so this is right up my alley. A mouthful combination of Mortadella, ham, Toscano salami, Provolone cheese, and a pepper relish. I would have liked this more if the pepper relish was just a little less spicy.
Overall all the sandwiches were pretty tasty and well prepared so my rating is a 8/10.
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