Flour + Water

Our menu is designed to be shared!

Sure, there’s a time and place for dedicated dishes, but what about sampling alllll of the noodles your heart desires? gets it

Mint doppio made by our talented team

Amberjack crudo with serrano oil, almond, cucumber, cherry + Half Moon Bay wasabi

Carbonara pizza with porcini, cured egg yolk, corn, fior di latte + mangalitsa mortadella

Pride month is upon us!

For the entire month of June our scarpinocc dough is 🌈 and proceeds will benefit , one of the first and largest LGBTQQ youth centers in the country. These funds allow LYRIC to provide housing navigation services, career development and scholarships to young members of the q***r community.

One of our favorite desserts to date!

Lemon olive oil cake with strawberry sorbetto, bay leaf mascarpone cream + anise hyssop

We couldn’t offer a greatest hits menu without the 🐐

Artichoke mezzaluna with pistachio and brown butter pesto, baby fava, boont corners tomme + garlic scapes

The final savory course of our greatest hits pasta tasting menu -

Grano arso cappellacci dei briganti (2014) with veal polpettini, english peas + preserved lemon

Squid ink corzetti (2013) with clams, veal sausage, snap peas, favas + chili

Trofie with dill pesto, boont corners tomme, snap peas + green peppercorn

Corn cappelletti needs no introduction, but this version might!

When putting together the menu for our 15th anniversary celebration, it was impossible to select one version of this dish to highlight all month long. So we decided to serve five different iterations spanning from 2009 (our opening year) to 2021.

(2009) plain dough topped with minced chives + bitter honey
(2012) huitlacoche dough with savory + pecorino garnish
(2016) plain dough topped with chocolate mint + corn pudding
(2020) basil dough with peperonata relish + micro basil
(2021) aleppo dough topped with ricotta salata + scallions

Couple ‘a wine guys 🍾

Sam and Colman are the dynamic duo behind all things beverage .

Over the last 10 years Sam has built out the program with a heavy emphasis on education, carving out time each week for 1:1 tastings and customized lesson plans for individual team members. His guidance and encouragement has allowed so many of our team members to pursue education grants within the company and ultimately grow their career in wine beyond 20th Street.

You’ll never have as much fun learning about the world of wine as you will when these two are teaching you in daily lineup or pouring tableside, promise.

Mint doppio with asparagus, crescenza, preserved citrus, pickled calçot + poppy seed

From 2018 -

Yellowfin tuna crudo with avocado, pickled green almond, jalapeño + castelvetrano olive

LEGENDS ONLY

Juan ‘Budino’ is one of the absolute best in the business—someone whose attention to detail and level of care has continued to elevate our game for the last (almost) 15 years that he’s been a part of our team.

As we celebrate our anniversary next month, we want to highlight the members of our team who make this place so special. This restaurant wouldn’t be what it is today without him.

From 2012–

Morel tortellini in brodo with nettles, mushroom broth + pine oil. Back on the tasting menu May 1-30th for our monthlong ‘greatest hits’ 15th birthday celebration.

Braised pork cheeks with colatura, fava bean, green farro, mint + hedgehog mushroom

Introducing our house aperitivo made in collaboration with , now available on draft at all of our spots! It’s a fresh, floral, citrus-driven spritz with the perfect balance of sweet/bitter and a salty finish 🍊

Don’t think about starting your meal any other way! (unless you don’t drink, in which case we’ve got plenty of delicious )

Capricciosa pie with san marzano, artichoke (braised in OO, white wine, coriander, fennel pollen, etc etc), bresaola + stracciatella

15 years!

Our golden birthday is coming up in May, and we’re celebrating with a “greatest hits” tasting menu allll month long.

Truffle sformato? Check. Morel tortellini in brodo? Duh.
Corn cappelletti? You better believe it’ll be included, plated to showcase the various compositions from 2009, 2012, 2016, 2020 and 2021.

There’ll be more fun surprises and nods to the purveyors and winemakers who we’ve been proud to work with since opening in 2009. Reservations have begun to open up for May, so don’t miss your chance.

A favorite from this past winter -

Chestnut tortelli with celery root, brown butter, walnut + crispy shallot

Spring is in full swing!

Little gems, rainbow carrots + duck cappellacci all from the current a la carte menu ✨

Bianco verde with green garlic, ricotta, nettles, calabrian hot honey + parmigiano

Duck cappellacci with apricot mostarda, fava leaves, oregano + grilled ricotta salata

There’s never been a better day to come enjoy a pi(e) at our bar 🍕

Little gems with buttermilk pea leaf dressing, pink lady apple, blood orange, bottarga breadcrumb + pecorino sardo

Nutmeg pappardelle with whey-braised anise pork sausage, charred cabbage + parmigiano

Amberjack crudo with sea buckthorn, preserved blood orange, pistachio, oro blanco + green garlic oil

Straight from to our menu ➡️ Chamomile sacchetti with snap peas, stracciatella, almond trapanese, preserved lemon + Meadowood herbs

Proceeds from this dish will benefit the Black Organic Farm Program led by 🫛

Absolutely thrilled about Dungeness crab season over here 🦀