Flour+Water’s New Italian Destination Is a Must-Visit
Penny Roma hits all the right gastronomic high notes
Published in
5 min readNov 5, 2021
Flour+Water debuted in 2009 in the Mission and I remember the difficulty getting reservations and the ever-packed houses from the beginning. While many of my friends raved about chef Thomas McNaughton’s pizza, it was his pasta that won me over. His Bologna pasta training…
