Breaking Bread at Flour and Water

Outer Mission newcomer Flour + Water had been getting a lot of attention—good and bad—since its opening, so I thought it high time to go check it out myself with a few friends in tow.

Here's how it went down:


Flour + Water's wood-fired, thin-crust Neapolitan-style pizza with creamy cow's milk cheese, lemon slices and arugula was nicely blistered and chewy. We liked the peppery crunch of the greens against the citrusy tang and creamy lusciousness of the cheese. But it's not the best pizza in town—that honor still goes to Pizzetta 211.


The pork n' peaches resting on canellini beans and bitter greens was met with much approval 'round the dinner table. The tender meat, its jus and all of its sides were chock full of flavor and cooked just right.


The hands-down winner of the night was the home-made papardelle with oxtail, braised until it had fallen off the bone and cooked to succulent perfection—a great pairing with the wide ribbons of al dente pasta.