Flour + Water Pizzeria — Restaurant in San Francisco

The dining experience at this establishment was a tale of two realms, with commendable service and mixology skills on one hand, and culinary disappointments on the other. The server exhibited a commendable level of attentiveness, while the bartender demonstrated their professionalism, earning a perfect score of 10/10 for their impeccable service.

However, the same cannot be said for the culinary aspect of the evening. Our expectations for the cuisine were set high, considering the prices, but regrettably, reality fell short of anticipation.

Firstly, the meatballs left much to be desired. It was evident that the mixture had been overworked, resulting in a texture akin to paste rather than the desired meatball consistency. This culinary faux pas extended further as the meatballs were overcooked, presenting a grainy and disintegrating texture upon the slightest touch. Ultimately, what should have been a flavorful experience devolved into a mundane affair, with the accompanying sauce lacking any discernible character.

Moving on to the Mozzarella cheese sticks, it's worth noting that the preservation method—freezing—has its merits in extending shelf life. However, the person manning the fryer that evening left much to be desired in terms of culinary acumen. Operating the fryer at a scorching temperature between 375 to 400 degrees Fahrenheit resulted in a perplexing outcome. While the exterior bore a promising golden brown hue and delightful crispiness, the interior remained frozen and frigid. Adding to the disappointment, the breading overwhelmed the delicate cheese within, creating an imbalance that favored the breading by a considerable margin. Instead of the expected melty interior, these cheese sticks were akin to inedible rock formations. One would hope that the kitchen staff would revisit their approach to these culinary staples.

Lastly, the pizza offered a mixed verdict, ranging from mediocre to somewhat commendable. Opting for the sausage and olive variety, the overall flavor profile was satisfactory, and it possessed the desired thickness. However, a noteworthy discrepancy arose regarding the type of olives promised on the menu. Castelvetrano olives, known for their vibrant green color and buttery flavor, were advertised, yet what graced my pizza were black olives. These tasted more akin to kalamata olives, a cheaper and less exciting alternative. This discrepancy in advertised ingredients was disappointing and called into question the attention to detail in the kitchen.

Finally, let us turn our attention to the ambiance of this establishment, a factor integral to the overall dining experience. It can be described as "just okay," falling squarely between the realms of excessive noise and eerie silence. The carefully curated selection of music, however, was a redeeming aspect, offering a variety that catered to diverse tastes. Thankfully, the volume was maintained at a level conducive to engaging in pleasant conversations with fellow diners, striking a harmonious balance between background melody and meaningful dialogue.

In conclusion, while the service staff and bartenders earned top marks for their professionalism and attentiveness, the cuisine fell short of expectations, especially considering the pricing. The meatballs suffered from a poor texture and overcooking, the Mozzarella cheese sticks were plagued by a frying mishap, and the pizza left me questioning the accuracy of the menu's ingredient descriptions. It is my hope that the culinary team reevaluates their approach to these dishes to bring them up to par with the service standards of this...

Ambiance is great and they have quick service with delicious food!

came here on a Sunday evening for dinner for 4 and we were quickly seated with our reservation. We bot a cute little table next to the bar and took our time looking over the menu. Drink menu is a good assortment of cocktails, wines, beer, and a small section of non-alcoholics.

Our waitress was patient while one of our part members sampled three different wines to find the right one and by then we also put in our food order. We got Brussel sprouts, mozzarella sticks, and then a pesto and Hawaiian pizza.

Appetizers came out fairly steady with the mozzarella sticks first and when we were almost done with those the Brussel sprouts came out. nice crust on the sticks and the cheese pull was a good one! Brussel sprouts were cooked very well and devoured quickly.

Pizzas came out nice and hot, not burnt, and well seasoned to all our liking. they gave us a plate with the seasonings to add like parmesan and chili flakes.

Pesto was super delicious and I enjoyed the flavor, though I've never seen such a vibrantly green pesto pizza before! Very delightful.

Hawaiian had a nice kick to it and was a right amount of saucy underneath the toppings. Wish I had more of this one!

We were indulging so fast I didn't have time to let my phone eat first; a lovely place and hope to...

So happy to see the old Rose Pistola up and running with an SF staple. We were greated with smiles and seated at a great table. Our server was attentive and friendly. He offered us his reccomemdations and we ordered 4/5. All were a hit.

My one regret was eating the Cacio et Pepi after the Hawaiian. The Hawaiian was easily my favorite, bursting with flavor, freshness, authenticity and volcanic fire! Consume milder flavors first! The complimentary still and sparkling water was a real treat.

Everything came out fast and well coursed. Great for families, date night or large groups. Itching to go back and taste some of the curated wine menu, desserts and more appetizers and pizza.

The Caesar salad with house made dressing was so crisp. Meatballs were absolutely delicious with a ‘scarpetta’ worthy sauce great for dipping crusts into.

Welcome to the neighborhood. Highly reccomend a stop here in a neighborhood filled of similar food Flour and Water rises to the top. I wish them many successful years of service to their patrons...