Flourandwater.com Website Review

reservations available up to 28 days prior. walk-ins encouraged. ------------------------- Opening the doors in 2009 in the heart of the mission district in San Francisco, flour + water continues to showcase a menu influenced by regional traditions throughout Italy with Northern Californian inspirations led by Executive Chef Thomas McNaughton. ------------------------- valuable experience working for premier bay area restaurants La Folie, Gary Danko and Quince in addition to stints at Michelin-rated restaurants in France, Germany and Italy. The de*pest connection for Thomas comes from the hands of fa*mers, artisan*l producers and small Just prior to beginning work on the opening of FLOUR + WATER, Tom spent a good deal of time in a Bologna pasta factory honing his chops with all the hand rolled varieties under the watchful eyes of “committed artisans”. restaurants since he was 19. He began as a dishwasher at the Hilton hotel in Cannes while on a summer break from university. After he graduated he started waiting tables as a way to travel. “I’m not sure if I ended up in this business by accident or destiny” says White, “almost 20 years later it is in my blood, it’s that simple” After landing in San Francisco in 1997 he worked in a variety of capacities in a host of well respected restaurants including Postrio, Plouf, Scalas, Eos, Momo’s Chez Papa, and Quince. These experiences culminated in Nua Restaurant and Wine Bar, which he co-designed, built Food and wine are inseparable for David and something he views as intertwined cultures that grew up hand in hand. “I love the unending surprise that wine offers; it’s a never-ending journey. The more you learn, the more you realise you do not yet know. I love encountering a Influences and interests are many, and range from photography and far-flung travel to snowboarding, sailing and his nationality: “What it is to be truly Irish is not something that is easy to explain to someone who is not.”