We recently had a really nice dinner Flour & Water. As we like tasting menus we choose the pasta tasting menu which obviously covers their great house-made pasta but also covers other parts of their menu. The wine pairing was not earth-shattering but good complements to the dishes.
Overall we really enjoyed our time at Flour & Water and will definitely return
The night started with a good amuse bouche of cannoli with house-ricotta and caviar
pinzimonio, bagna rosso
Good way to showcase of local produce and a sauce reminiscent of ajvar
halibut crudo, melon, cucumber, avocado, lemon verbena
Good balance of fruitiness, savory and some spiciness
padron arancini, mozzarella, sungold tomato
Hot and fresh out of the fryer - with a nice oozing center and some bolder flavoring
truffle sformato, parmigiano reggiano, parmigiano fonduta
Soufflé with good truffle inclusion and some textures from fried potato pieces - one of the highlights.
taleggio Scarpinocc, parmigiano reggiano, aceto balsamico
Not surprisingly the pastas were all highlights - filled with taleggio but the aged balsamico was key for the dish
aleppo corzetti, manila clam, padron, preserved citrus
corzetti stamped with a flour&water symbol showed a good balance between brininess, spiciness and tartness
tortellini en brodo, eggplant, tomato consommé, basil oil
Pure taste of summer with tomato water, delicately filled tortellini and pesto like oil - real highlight
jimmy nardello agnolotti, veal, oregano breadcrumbs
Umami filled agnolotti with a slightly acidic sauce and good texture from the breadcrumbs
chive soprese, veal sausage, summer peperonata, cranberry beans
Classical combination of pasta, beans and meat - just elevated
dark chocolate budino, espresso-caramel cream, sea salt
Strong, dark chocolate flavor with coffee sets this variation of budino apart
strawberries with mascarpone mousse, lime leaf curd, brown butter crumble
We were in the mood for one more dessert from the regular menu - what looks like two large strawberries are actually mascarpone covered in strawberry “gel”. Good balance with the refreshing strawberry sorbet and lime leaf curd
