About

Flour+Water Hospitality Group is a culture-driven San Francisco-based hospitality company dedicated to creating stand-out culinary experiences that reflect the leadership’s shared commitment to quality, community impact and transparency. Led by Co-Chefs Thomas McNaughton and Ryan Pollnow, and their partners Kara Bratcher, Vanya Shekell and David Steele, the core group collectively operates Flour+Water, Flour+Water Pasta Shop, Penny Roma and partners in Trick Dog, all within SF’s 20th Street corridor between Harrison and Florida Street in the Mission District. Since the opening of the original Flour+Water in 2009, the group’s passion for cultivating community through genuine hospitality and memorable experiences has established the company as an industry leader. Co-chefs McNaughton and Pollnow’s creativity and expertise is on display across the group’s concepts with offerings reflective of regional Italian traditions and Northern California inspirations with their hand-crafted pasta at the center. Throughout the years, their approach has had an indelible impact on the Bay Area’s culinary landscape, the restaurant spaces often functioning as incubators, expanding Flour+Water’s influence beyond 20th Street.

In all we do, we strive to create a meaningful impact on our community – not just in how we treat our team but also in how we work with our purveyors, neighbors and the hospitality industry. We do this through forward-thinking employment practices, championing small suppliers, creating opportunities for those in our neighborhood, and by promoting and lobbying for meaningful changes in our industry.

Restaurants

Co-chefs Thomas McNaughton and Ryan Pollnow’s creativity and expertise is on display across all of Flour+Water Hospitality Group’s restaurants with their hand-crafted pasta front and center in all of them. Throughout the years, their approach has had an indelible impact on the Bay Area’s culinary landscape, with their restaurants often functioning as incubators, expanding Flour+Water’s influence beyond 20th Street.

Currently FWHG operates Flour + Water, Penny Roma, Flour + Water Pasta Shop and partners in Trick Dog.

Flour + Water

Opening the doors in 2009 in the heart of the mission district in San Francisco, Flour + Water continues to showcase a menu influenced by regional traditions throughout Italy with Northern Californian inspirations led by Executive Chef Thomas McNaughton.

Penny Roma Logo

Penny Roma features an outdoor courtyard with a truly Californian vibe, complete with dimly lit lights, a large open kitchen and festive whole-album playlists. We want to throw a dinner party every night and invite you, all of our friends, to come share a meal and feel welcome in our space.

F+W Pasta Shop

Our retail and to-go operation features the Flour + Water Pasta Program in the form of pasta dinner kits, bundles of fresh noodles, sauces and garnishes. Prepared food, pantry items, and wine & beer are also offered seven days a week.

From The Bon Vivants team – a kick ass, well made, no bullshit, neighborhood cocktail bar with great music, delicious drinks and food ’til the end.

Consulting

Flour + Water Hospitality Group brings a depth of expertise and a range of resources to consulting. We provide expertise in many aspects of development and operations to ensure our clients reach their goals and vision. The Consulting Team has over 20 years combined experience in the Bay Area restaurant industry and has successfully helped clients grow their business from inception to fruition. We have helped clients from concept development, restaurant design, financial modeling, menu development, culture building as well as building a brand, training staff in both the front of house and back of house systems, all of the way through to opening day.

Please email us to discuss your project.

Private Dining

In addition to restaurants, FWHG offers several distinct settings for private events and special occasions, including the Dough Room and Test Kitchen, which are both above Flour+Water, and The Upstairs, the large airy industrial space above Penny Roma and Trick Dog.

To book an event with us:

Submit InquiryEmail Us415-826-7005

The Dough Room at
Flour + Water

Guided through the Flour + Water dining room, guests are led to a private oasis behind the restaurant, the Dough Room. During the day, Chef Thomas McNaughton and his team use this room to make fresh pastas for the restaurant. At night, it transforms into a space with an industrial chic vibe.

available – 7:30pm daily
capacity – 16 guests

The Test Kitchen

The Test Kitchen is a culinary library where our cooks are encouraged to learn and create.  It is also where Chef Thomas McNaughton tested the recipes for the cookbook, Flour + Water Pasta.

The Upstairs
at Penny Roma

Our first free-standing event space, The Upstairs 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. The menu is created by central kitchen and utilizes seasonal ingredients, Northern California inspirations and, of course, your preferences.

available – 6:30 pm daily
capacity – 32 guests / 50 standing

Careers & Culture

Flour+Water Hospitality Group takes great pride in having a strong company culture and unique, diverse workforce. We highly encourage BIPOC and LGBTQ+ to apply. Our highest priority is to foster a safe, positive, healthy and inclusive working environment, and provide the resources and support to help each employee succeed and feel valued.

We offer competitive compensation packages, including medical and dental benefits, 401k, and dining discounts. Every non-management employee in our restaurants shares in our tip pools.

Want to join our team? We are continually seeking team-oriented, enthusiastic, positive individuals who want to join our family and contribute to evolving our company culture in a meaningful way. Experience is less important than passion and alignment with our company values.