flour + water is all about simple and authentic food executed with skill, expertise and old world standards of care. That means hand-rolled pastas and cured meats are done in house and the oven is a Valoriani imported from Italy.

What it doesn’t mean is old school: our design and construction are all about the mantra of the triple r: refurbished, repurposed and reclaimed.

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  House Made Pasta

  The architecture of fresh pasta

  Pasta is a kind of architecture designed for the taste buds. Each type or shape a kind of brick—different in form, consistency and color—designed to deliver specific kinds of sensations. It is estimated that there are between 350 to 600 different types, so a lot of architecture to enjoy.

  Since pastas are very regional, flour + water goes to great lengths not only to make the pastas each and every day, but to pair and plate them with the sauce and fresh ingredients best suited to make that particular variety come most vividly to life.

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  Thin Crust Neopolitan Pizza

  Action on the crust

  Being a true Neopolitan style pizza isn’t easy. For one thing, at flour + water that means being baked for no more than 2 minutes in a wood-burning oven cranked to a balmy 427 ° centigrade (800 Fahrenheit). For some perspective on just what that means, consider this: Hell, aka home of the damned, cannot be hotter than 445 centigrade because sulfur and brimstone—which the bible specifically describes as burning like a lake—turns into a vapor when the temperature climbs any higher. So yes, this means flour + water’s pizza comes from a place that is approximately the same temperature as hell.

  Enjoy.

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  Salumi

  Pig + Salt

  Whether salt-cured, smoked or fermented, time and enclosed, cool conditions are of the essence when it comes to Salumi. Some say it’s a dying art. flour + water makes an old world tradition an in-house one. Chef Thomas McNaughton is “proud to be part of the revival that is happening in the bay area”

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  Vino

  Vino: the never-ending journey

  Managing partner David White brings a philosophy of “accessibility” to the wine list at flour + water. His goal is to demystify wine for those that find it a little intimidating. “Wine is just a beverage, I really want to try and remind people of that, it should be accessible to all people no matter what their tastes or budget. I love the idea of a focused list that has something for everyone, from the uninitiated, to the seasoned consumer. Sometimes people take it too seriously, it should be fun, and it should be affordable”

  The list at flour + water is almost exclusively Italian, with some Italian varietals from the new world.

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  Service Style

  The defining goal of the restaurant for its ambiance and style of service is to make everyone feel welcome. “We want everyone to feel at home here, no matter who they are or where they come from” maintains White. “There is no uniform at flour + water; we feel very strongly about creating a ‘come as you are’ atmosphere in the restaurant. We really think we are in a fantastic neighbourhood and want to do everything we can to be a part of it and make a positive contribution to our community”

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  Interior Design & Construction

  In his interiors, designer Sean Quigley is known for an accessible aesthetic often based in the natural sciences, that mixes time periods, materials and genres. His self-taught approach to design is simple, direct and unpretentious. “I don’t use tricks or established methods to make things work,” he says, “I just try to make things look good.” The essence of the space is an urban but down to earth environment.

  Inspired by the simplicity of the menu and the straightforward and honest approach to service, Quigley’s design is unpretentious and direct. “I wanted the place to feel warm and inviting but not overly designed. It’s important that the restaurant isn’t better dressed than the customer and that no one feels too intimidated to come in.” The result is a welcoming and comfortable space that feels like it’s been there for years with a hint of the macabre side that you would expect from Paxton Gate.

  The realization of that design embraces the mantra of triple r: refurbished, repurposed and reclaimed. He is particularly proud of the fact that the bulk of the wood used in the restaurant comes from giant old growth redwood, wine fermentation tanks, some of which were built pre-prohibition for a large family owned winery in Sonoma.