If you follow me on Instagram, then you already know that FLOUR+WATER has reopened after a refreshed interior (after 12 years, we all need a makeover!) and updated menu from co-chefs Thomas McNaughton and Ryan Pollnow. Take a peek at the menu, with new appetizers from the grill (like pork belly spiedini with Shinko pear, mustard greens, charred spring onion salsa verde), just a couple pizzas, and an extensive and always-appealing housemade pasta menu. It can be tough to choose (will it be the veal agnolotti verdi with celery root soffritto and fresh horseradish, or the Calabrian chile fusilli [you crazy bastard] with tomato, confit pig ear, oregano, and breadcrumbs?), so consider going for the crowd favorite, the pasta tasting menu. (My take from my desk: Flour + Water has become a smidge more upscale and elevated, while Penny Roma is the more-casual neighborhood option.) Wine director Samuel Bogue updated the wine program, featuring micro-producers across Italy and California, and look for the group’s new Pasta Water label, a collaboration with Subject to Change.
Lundberg Design refreshed the space, adding some culinary textures like hand-plastered walls raked in waves that evoke the shapes and edges of the housemade pastas. Jessica Niello-White’s original mural is joined with textures and tones from Italian marble and zinc paneling. The space is still classically minimalist and earthy, emphasizing natural materials and craft. Hours: Thu, Sun-Mon 5:30pm-10pm, Fri-Sat 5:30pm-11pm (you’ll see late reservations available on Resy). Walk-ins are still available for the bar and communal table. 2401 Harrison St. at 20th St.
Just a quick follow-up from an earlier column: FORT POINT VALENCIA is now open, with an update to opening chef Eric Ehler’s menu (the party bread, vegan yuba club, and pork chop sandwich live on, huzzah) from chef Andrew Farr (Gather, Berkeley) with guidance from culinary director Ryan Fowler (Che Fico, Absinthe). 22 taps, babes. Have you tried their Sfizio Italian Pilsner? And: there’s also wine. Happy to see this stylish and airy space open once again. A parklet/Shared Space is coming this summer. Open Wed-Thu 5pm-10pm, Fri-Sat 5pm-11pm, Sun 1pm-9pm. 742 Valencia St. at 18th St.
After a year of offering takeout and delivery from their base at SF Jazz in Hayes Valley, Chinese-American LAZY SUSAN is moving to West Portal (Lazy Susan will continue to service the city with delivery, even though they’re in a more-remote location; B-Side is set to return to the Hayes Valley space in early March).
The new location is opening Wednesday February 16th, and co-founders Hanson Li and Tiffany Yam are excited to be part of the neighborhood (they moved into New Tsing Tao, a former mother/daughter-run Chinese restaurant that was there for over 20 years—Hanson’s family is moving to West Portal, and he spotted the boarded-up restaurant when touring the neighborhood). It’s an incredible turnaround they did in this new location in just a month’s time. Whoosh. (Feels like some sort of record.) Consulting chef Eric Ehler’s menu continues to rock (have you ever had their kung pao chicken?). While the majority of the business is takeout/delivery, this new location will have four dining tables (which can seat a total of about 14 people)—and you can watch their robot (from Bear Robotics) bus dishes and check out the custom Lazy Susan wallpaper. Open 5pm-9pm daily. 811 Ulloa St. at Claremont.
I’m going to be sharing more details about this on Instagram (@tablehopper) after I visit in person this coming week, but FYI, the Kaiyo folks in Cow Hollow have expanded with a new tropical oasis on the roof of the Hyatt Place Hotel (on the 12th floor) in SoMa. KAIYO ROOFTOP will offer cocktails (there’ s a Toki Highball Machine from Suntory) and a contemporary Peruvian Nikkei menu from chef Alex Reccio, plus outstanding views and late-night hours. It opens this Wednesday February 16th. Hours: Tue-Thu 4pm-12am, Fri-Sat 4pm-2am, Sun 2pm-10pm. 701 3rd St. at Townsend.
A look at the bar and into the kitchen at Flour+Water. Photo courtesy of Flour+Water.
