Anyone want a slice? 🍕 Today’s the perfect excuse to celebrate your neighborhood pizzeria.
At @flourandwaterpizzeria ’s Mission Rock location, opened in April 2025 in San Francisco, our Richlite Black Diamond material plays a starring role in this vibrant 1,800 sq ft space.
Featured in custom countertops, benches, and storage, Richlite beautifully contrasts with bold signage, deco tiling, and a local mural—creating an energizing dining experience designed in collaboration with @knowles.architect .
The perfect place to gather with friends and family for a casual weekday bite or before heading to a baseball game at #oraclepark.
👨🍳 @chefryanpollnow
#nationalpizzaday
Up next for another “What’s in my Basket!”
Ryan Pollnow, co-chef and vice president of the Flour + Water Hospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.
Maybe you’ve heard…the sun is now setting at 5pm and it’s officially squash season!
No better way to celebrate than with @chefryanpollnow recipe for campanelle with caramelized onion, honeynut squash + gouda. Find the full recipe on our site!
📸 @kristenloken
🍽️ @haleymgeller
Since opening in 2009, Flour + Water has unquestionably been one of the Bay Area’s benchmark restaurants - and one of the most revered pasta houses in the city.
While Northern Italy is their North Star, the menu changes constantly - heavily influenced by the seasons and some of California’s greatest artisans.
As summer begins to wind down, we are grateful to spend another beautiful evening in the garden at The Farmhouse, and the opportunity to welcome our friends from Flour + Water back to share their passion with Ojai. 📸 @troxphotos
Chefs Ryan Pollnow and Thomas MacNaughton of @flourandwatersf are all in on regenerative agriculture…
Listen to Ep. 120 as we explore how they build culture and community through their restaurants and now packaged products. 🔗Link in bio and stories! 🎧 On The Pass is available on Spotify, Apple Podcasts, YouTube and wherever you get your podcasts. Connect with our host @gabrielmornelas today. #OnThePass #SanFrancisco #FlourWater #Hospitality
When we launched our sourdough pizza program last summer, we were thrilled with the complexity of flavor and structural integrity of the pies, but faced with a new challenge: what to do with the leftover starter?
Enter tigelle, the English muffin’s distant Italian cousin. These adorable flatbreads get crisped up in a cast iron skillet and painted with butter before landing next to our house made ricotta, honeycomb, + Sicilian olive oil.
#THEBEST🍕🇺🇸
Flour + Water co-chefs Thomas McNaughton and Ryan Pollnow are known for their commitment to meticulously crafted, Italian-influenced dishes.
"We love creating contrasts in food, like a bone marrow pizza living next to a classic pepperoni on the menu. It’s where our Bay Area food sensibilities meet a deep nostalgia for the pizza of our childhoods. Our naturally-leavened pizza dough is made from local organic wheat and fermented for at least 3 days. Its distinct texture is an ideal canvas for classic and non-traditional toppings, sourced from our trusted Northern California producers and farmers."
📍 @flourandwaterpizzeria #sanfrancisco #us
📸 @flourandwaterpizzeria
#thebestpizza
@thebestchefawards
#thebest
#thebestchefawards
#pizza
#pizzalover
#pizzalovers
We’ll come up with any excuse to eat pasta, so this year we’re kicking off 2025 by celebrating our new favorite winter tradition: Dry Pasta January.
Unless you’ve expertly planned a tropical vacation this month (which we swear we’re going to do next year!) the post-holiday period can be a bit of a bummer. This month we’re all about pairing pasta with pantry staples to make easing into the new year, well, a little easier + more delicious.
First up, we’re celebrating the opening day of SF Dungeness crab season with a pantry-friendly garlic noodle recipe. No post-holidays slump over here.
🍕🎙️ LIVE NOW: Chef Eli Kulp chats with Thomas McNaughton & Ryan Pollnow of @flourandwatersf ! 🍝
Join the culinary duo behind Flour + Water as they talk about their journey from handcrafted pasta to reinventing the neighborhood pizzeria. Discover their passion for community, sustainable practices, and innovative dining. 🌿🍴
👉 Get exclusive early access to the FULL-length episode, only available on our Patreon! Subscribe now for just $2/month and enjoy an ad-free experience!
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#Chef #SustainableCuisine #CulinaryInnovation #CulinaryJourney #CulinaryCommunity #kitchentalk #cheftalk #pizza #pasta #chefinterview #Flour+Water #ChefRadioPodcast
Drunken spaghetti with Nomadica red wine, rosemary, garlic + black pepper 🍷🍝
Ingredients
8 oz. Flour + Water Foods Spaghetti (½ a box)
2 Tbsp. extra virgin olive oil
4 Tbsp. Butter
6 each Garlic cloves, shaved thin
2 tsp. Tomato paste
1 ½ cups Nomadica red wine
½ cup Chicken stock (fresh water or vegetable stock are okay substitutes) 2 tsp. Black pepper, freshly cracked (plus extra for garnishing)
1 Tbsp. Fresh rosemary sprigs, minced (about 2 sprigs)
TT Red wine vinegar (optional)
¼ cup Parmigiano reggiano, freshly grated
To par-cook the spaghetti, bring 4 quarts of water to a boil in a 6 quart stock pot. Add a quarter cup of kosher salt to the water and make sure it remains at a constant boil over high heat. Drop the pasta into the salted water and stir to prevent the pasta from sticking to the bottom. Stir the pot often to ensure the individual noodles are constantly moving and cook evenly. For this dish,
we are going to aggressively undercook our pasta in the boiling water, as it will see additional cooking in its pan sauce. After 6 minutes of boiling, transfer to the pan sauce.
Meanwhile, start your pan sauce. Preheat a high-sided 12” saute pan over medium heat. Add the olive oil, half the butter and shaved garlic to the pan. Cook for 1 minute, stirring constantly. Add tomato paste and continue cooking for 1 minute. Deglaze the pan with the Nomadica red wine and allow the wine to come to a boil for one minute. Add the vegetable stock to the pan, along with the par-cooked spaghetti and a quarter cup of the pasta cooking water. Continue cooking the spaghetti in the pan sauce until the liquid has evaporated and reduced to a tight pan sauce and the noodles have finished cooking, this should take about 4-5 additional minutes.
Remove from the heat and stir in the remaining butter, cracked black pepper and minced rosemary. Season to taste with salt and a few drops of red wine vinegar. Plate and garnish with parmigiano reggiano and additional black pepper.
