Flour + WaterEST. 2009

2401 Harrison Street, San Francisco, CA, United States
The Test Kitchen serves as a culinary hub of information where our cooks are encouraged to learn and create.
The Upstairs above central kitchen is an industrial chic space for culinary adventures, knowledge exchange, private dining experiences as well as cocktail-style events for up to 45 guests.
With large windows overlooking 20th street, the space is transformative in nature, with the availability for the space to take on many different forms and seating arrangements.
Capacity: 30 Seated, 45 Standing
By day, inspired by flour + water, salumeria is the neighborhood deli and larder specializing in handcrafted, artisan sandwiches and house-made charcuterie.
By night, it turns into an intimate dining space for parties of 8-14 people, focused on bringing family and friends together over a traditional Italian-style meal.
Flour + Water opened its doors in 2009 and has been serving the mission district house-made pasta and pizza ever since.
Chef Thomas McNaughton presents a menu that is rustic, seasonal and inspired by italian traditions and the decor mirrors this idea with a more modern take.
Flour + Water serves a daily changing menu of house-made pasta exposing the regional variety found throughout Italy, Neapolitan-style pizzas prepared in a wood-fired oven and carefully crafted dishes utilizing seasonal ingredients.
Delicious Pasta Dishes
Restaurant Exterior
venue photo
The Test Kitchen serves as a culinary hub of information where our cooks are encouraged to learn and create.
The Upstairs above central kitchen is an industrial chic space for culinary adventures, knowledge exchange, private dining experiences as well as cocktail-style events for up to 45 guests.
With large windows overlooking 20th street, the space is transformative in nature, with the availability for the space to take on many different forms and seating arrangements.
Capacity: 30 Seated, 45 Standing
By day, inspired by flour + water, salumeria is the neighborhood deli and larder specializing in handcrafted, artisan sandwiches and house-made charcuterie.
By night, it turns into an intimate dining space for parties of 8-14 people, focused on bringing family and friends together over a traditional Italian-style meal.
Flour + Water opened its doors in 2009 and has been serving the mission district house-made pasta and pizza ever since.
Chef Thomas McNaughton presents a menu that is rustic, seasonal and inspired by italian traditions and the decor mirrors this idea with a more modern take.
Flour + Water serves a daily changing menu of house-made pasta exposing the regional variety found throughout Italy, Neapolitan-style pizzas prepared in a wood-fired oven and carefully crafted dishes utilizing seasonal ingredients.
Delicious Pasta Dishes
Restaurant Exterior
venue photo
The Test Kitchen serves as a culinary hub of information where our cooks are encouraged to learn and create.
The Upstairs above central kitchen is an industrial chic space for culinary adventures, knowledge exchange, private dining experiences as well as cocktail-style events for up to 45 guests.
With large windows overlooking 20th street, the space is transformative in nature, with the availability for the space to take on many different forms and seating arrangements.
Capacity: 30 Seated, 45 Standing
By day, inspired by flour + water, salumeria is the neighborhood deli and larder specializing in handcrafted, artisan sandwiches and house-made charcuterie.
By night, it turns into an intimate dining space for parties of 8-14 people, focused on bringing family and friends together over a traditional Italian-style meal.
Flour + Water opened its doors in 2009 and has been serving the mission district house-made pasta and pizza ever since.
Chef Thomas McNaughton presents a menu that is rustic, seasonal and inspired by italian traditions and the decor mirrors this idea with a more modern take.
Flour + Water serves a daily changing menu of house-made pasta exposing the regional variety found throughout Italy, Neapolitan-style pizzas prepared in a wood-fired oven and carefully crafted dishes utilizing seasonal ingredients.
Delicious Pasta Dishes
Restaurant Exterior
venue photo
The Test Kitchen serves as a culinary hub of information where our cooks are encouraged to learn and create.
The Upstairs above central kitchen is an industrial chic space for culinary adventures, knowledge exchange, private dining experiences as well as cocktail-style events for up to 45 guests.
With large windows overlooking 20th street, the space is transformative in nature, with the availability for the space to take on many different forms and seating arrangements.
Capacity: 30 Seated, 45 Standing
By day, inspired by flour + water, salumeria is the neighborhood deli and larder specializing in handcrafted, artisan sandwiches and house-made charcuterie.
By night, it turns into an intimate dining space for parties of 8-14 people, focused on bringing family and friends together over a traditional Italian-style meal.
Flour + Water opened its doors in 2009 and has been serving the mission district house-made pasta and pizza ever since.
Chef Thomas McNaughton presents a menu that is rustic, seasonal and inspired by italian traditions and the decor mirrors this idea with a more modern take.
Flour + Water serves a daily changing menu of house-made pasta exposing the regional variety found throughout Italy, Neapolitan-style pizzas prepared in a wood-fired oven and carefully crafted dishes utilizing seasonal ingredients.
Delicious Pasta Dishes
Restaurant Exterior
venue photo
UsersSpace only
Up to 70 guests
Avg. venue rate
Rate info
$1k - $25k

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Room blocks

Room Service by Venue Report

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Search group-friendly stays and request rates in one place, or let our complimentary concierge team handle it for you. Group rates? Handled. Guest lists? Tracked.

Flour + Water opened its doors in 2009 and has been serving the Mission District house-made pasta and pizza ever since.

Chef Thomas McNaughton presents a menu that is rustic, seasonal and inspired by Italian traditions and the decor mirrors this idea with a more modern take.

The Lowdown

Venue use

Space only

Best for these Occasions

anniversarycorporate eventdinner partyengagement partyholiday partyProduct Launchwedding reception

Venue type

Restaurant / Private Dining

Views

No View

Style

RusticCasualContemporaryMinimalisticRomantic

Venue Settings

Flour + Water opened its doors in 2009 and has been serving the Mission District house-made pasta and pizza ever since. Chef Thomas McNaughton presents a menu that is rustic, seasonal and inspired by Italian traditions and the decor mirrors this idea with a more modern take.

Capacity

55Seated70Standing
Fees

(Prices listed here are estimates only & are subject to change)

Venue price range
Does this include catering fees?
Yes
Estimated price per head
$125 – $250
Additional charges
The food and beverage minimum is subject to a 5% event planning fee, 5% sf mandate, 8.75% Sales Tax. Gratuity is decretionary, but is recommended at 20%.
Insurance

Additional insurance is not required to host an event here

Connect with this Venue

Explore availability, walk the space, and get tailored pricing.

Amenities

Event Logistics

Essential logistics and amenities for a seamless, memorable event.

Celebrations hosted here since
2009
Curfew
12 AM
Venue spaces
Indoor venue space only
Catering
Client must use the catering provided by the venue
Alcohol
Provided by Venue for fee – you must use the venue for all alcohol services, Corkage/Bottle Fee – you can bring your own alcohol for a fee, Beer/Wine/Champagne Only, Licensed Server is Required
Music
No Amplified Music Allowed
Smoking
Non-smoking venue
Accommodations
We do not have any onsite accommodations.
Eco/Green Events
Yes
Kid Friendly Events
Yes
other
Yes

Onsite amenities

Street ParkingWifiDining ChairsDining TablesOnsite RestroomsA/V Equipment

Venue Features

The scene

Flour + Water is tucked away in the heart of the Mission on 20th Street and Harrison Street. After opening in 2009, the restaurant still draws crowds on a nightly basis to check out the daily changing menu by Chef Thomas McNaughton.