Flour and water san francisco
Category: Hood Amateur
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We went there for dinner after seeing a show. From browsing their website I saw a "Book Now" link to Resy which surprised me I went ahead and made a booking. When we showed up at the restaurant we were confronted by a staffer who pretty rudely said "we don't take reservations" to which I said I was confused and she eventually said "that was for our other location.
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Flour + Water - San Francisco
Flour + Water, San Francisco. Restaurant Info, Reviews, Photos - KAYAK
Sign in. See all the award winners here. We caught up with chefs McNaughton and Pollnow to talk about their year. TBI : How have you managed to stay afloat this year? A lot has changed since the pandemic hit. Our first move was to shut down all operations, board up the restaurants, and give all our pantries to our then-laid-off staff. We did not have a lot of information, just like everyone else, and we knew we believed in flattening the curve.
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It takes a lot to transition from flavor of the week to living legend. The thing or person in question has to not only be great from the very beginning, it has to keep being great, and eventually become something that all else in its class is compared to. Much like Michael Jordan or Velcro, this place has stood the test of time and watched the surrounding landscape change because of it. Eating here required giving up an afternoon to wait in line so you could hopefully walk-in to get a seat at the bar, or even to just tell your friends you smelled the inside of the dining room. The menu changes regularly, but there are always eight or so pasta dishes to choose from.
Thomas McNaughton born October 9, is an American chef , restaurateur , and cookbook writer. During his teenage summers, he worked at the Medford Lakes Country Club as a dishwasher and quickly moved up to cook. It was here where he found his passion for the restaurant life and cooking.