Flour + Water

Harmeet Singh

High-energy, bustling and pretty much a large dinner party. Couple that with great pasta and friendly service…you’re bound to have a good time. We loved every dish we got and the redesigned interior looked really good too. If you can nab a reservation, don’t miss out on this experience.

TG

Had heard so much about this place and it was worth the hype. Amazing wine, pizza, pasta. A lot of us were vegetarians and they could modify some of the pasta for us. My favorite was english pea and ricotta doppio!

Metinee Ding

Flour + Water certainly lived up to the hype! The mushroom arancini is a must try - best arancini I’ve ever had - and we loved their variety of pastas and non-traditional sauces. The farfelle pasta especially stood out with the perfect al dente texture combined with the freshness of spring peas. We also don’t usually love beets, but their golden beets and mandarin dish was so refreshing and sweet! Great spot overall.

Eugene Chen

Pasta tasting menu. Wonderful service and food. Generous portions. Great vibe for casual date nights. We finally made it back to Flour+Water after their remodeling. The restaurant now looks more modern, yet still feels warm. Large windows let in the natural light, but the lighting was very dim after it gets dark. I can’t stop marveling at the mural, the anchovies (?) were very cute. The staff were cheerful and seemed to operate at an amazing energy level throughout the night. Several waiters brought us food and wine, and they were easy to strike up a short conversation with. We literally didn’t have to ask anything throughout the night, because the staffs were very attentive. My wife couldn’t drink too much, but would like some wine to pair with her food. The staff offered her half-pour and great suggestions. The two of us ordered the past tasting. Food was served in sharing portions. Even though the pasta was heavily featured, it never felt monotonous. The portions are enough even for the more voracious eaters. We did not have any leftovers. Every time when we had the tastings, there was always a dish or two that just amazed us. This time, it was the veal agnolotti Verdi for me. The little green dumplings could stand on their own, but the sauce and shaved horseradish took them to a new level. I still think about those green dumplings from time to time weeks after our meal. But everything else was also very good, whether it’s the subtle heat in the crab pasta or the deep umami in the mushroom broth. I highly recommend this gem of a restaurant. The pasta tasting menu is a great way for the chef to showcase different pasta shapes and flavors. I can’t wait to find an excuse to go back.