Been trying to get reservations here for the last 4+ years, - Flour + Water San Francisco - Buy Reservations
Getting a Reservation at Flour + Water San Francisco for Today or Tomorrow is Easy!
Buy a verified reservation at Flour + Water San Francisco from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
San Francisco's Best Prepaid Restaurants that are most frequently booked by customers of Flour + Water San Francisco
Booked 1 times by Flour + Water San Francisco customers.
Ranked #8 in San Francisco's Best Prepaid Restaurants.
Booked 1 times by Flour + Water San Francisco customers.
Ranked #11 in San Francisco's Best Prepaid Restaurants.
Booked 1 times by Flour + Water San Francisco customers.
Ranked #15 in San Francisco's Best Prepaid Restaurants.
Booked 1 times by Flour + Water San Francisco customers.
Ranked #12 in San Francisco's Best Prepaid Restaurants.
Booked 1 times by Flour + Water San Francisco customers.
Ranked #5 in San Francisco's Best Prepaid Restaurants.
😍 5/5 - Been trying to get reservations here for the last 4+ years,
By 👻 @Jenelle G., 03/03/2023 3:00 am
|
Been trying to get reservations here for the last 4+ years, and finally snag one to begin my birthday festivities. Originally I was going to get a few starters and two pastas and a dessert to share but honestly that that's the tasting menu and itself which really sets you up to know what you want a bigger portion of the next time around.. we started off with the Amuse Bouche of caviar cannoli (honestly, they should allow you to buy these by the dozen, because I would order them for a party, but in reality, it would all just be for me alone by myself on a Friday night).(thank goodness for apples text recognition so I can copy and paste the menu)PINZIMONIOBagna rosso , autumn vegetables- their take on vegetable dip and crudites in which you know, every vegetable was handpicked, an eyeball scrutinized to make it to your plate that night.AMBBRJACK CRUDOLemon, drop, chili, aïoli, Shinko pear, radish, olive oilI think it's always a good sign whenever you get land and see on the menu especially when you get to have any kind of crudo always a Plus in my bookSQUASH ARANCINIKabocha squash, sage, Riccotq salataThis is a perfect size Arancini, where it didn't overwhelm you with the breading, and being deep-fried, but delicate and leaving you wanting moreTRUFFLE SFORMATOthyme, potato crumb, parmigiano crema***** stars for this alone for the creamiest savory cheesy truffle pudding and surprise, potato crispTALEGGIO SCARPINOCCacelo balsamico, parmigiano reggiatioThe first pasta of the night - a great start had perfect balance of Rick cheese and egg pasta drizzled with balsamic SEAWEED SPAGHETTI ALLA CHITARRA monterey squid, octopus, miso butter, calabrian Seafood making it second appearance of the night I cannot complainTORTELLINI EN BRODOtradizionaeA very clean consommé with cheese filled tortellini's warms up your soul on a cold San Francisco nightLOVAGE AGNOLOTTIveal, smoked celery root, rosemaryI don't know if this is year-round or if we were lucky, but the last two pastas were veal serve two ways. The smoky flavor of this pasta was a life-changing experience, and I will be chasing for that flavor for the rest of my life thanks you F+W.GRANO ARSO ORECCHIETTE veal, brassicas, calabrian chili, parmigianoJust when you think you can't take any more pause stuff, they serve the last two together and you just go back-and-forth from each plate until there's nothing left because it's just too damn good to not eat.DARK CHOCOLATE BUDINO espresso-caramel cream, sea saltVery cute and very yummy Ending the night with a coffee flavored dessert is always welcome.I can't wait for my next chance to go to Flour + Water
0 Replys
0 Comments |
Be the first to Reply |