Two words: Flour + Water. Okay, now 11 more words: stop by Central Kitchen, the sequel to Flour + Water, opening today.
Built inside of an old factory space in the Mission, CK is a must-visit no-brainer that'll seat 48 (12 at a communal and 36 more in the dining room), which'll spill into a shared courtyard that's equipped with heated concrete floors and a retractable roof. Eye-boner-ers inside'll include a ceiling made with reclaimed gym flooring and a steel-y exhibition kitchen featuring a custom butcher counter, a wood-fired rotisserie oven, and a chef's counter that's 16ft long, or at least that's what he tells the lady chef counters. Inside the exhibition kitchen, F&W's wunderkind (who started his lauded pizza-'n-pasta joint with a $500 stove) will plate a meat-heavy, pizza-free menu, with starters like roasted quail in brown butter and charred spring onions with bacon, honey vinegar & frômage blanc (French cream cheese!), plus main events including spring lamb w/ spiced carrot puree, and poached hen with creme fraiche and young potatoes, who probably listen to bands regular potatoes just don't get. Booze'll come from behind a five-seat wood & steel bar, and count an extensive list of reds and whites, with two of each on tap alongside three brews: The Lost Abbey's Red Barn Ale, Uinta Brewing Co's Wyld Extra Pale, and Mission Brewery's Mission Blonde, even though you're used to having those in the Marina.
And if you don't like having to pick out food for yourself, you and your table can take part in a five-course, chef-curated tasting menu with an optional beverage pairing, that'll have you using two more words: Holy...
Published: May 10, 2012 at 4:00am EDT
3000 20th St
San Francisco, CA 94110
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