Hello, most anticipated restaurant opening of the year
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 spill into a shared courtyard that s equipped with heated concrete floors and a retractable roof. Eye-boner-ers insidell 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 chefs counter that’s 16 ft long, or at least that’s what he tells the lady chef counters. Inside the exhibition kitchen, F&Ws 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 purée, and poached hen with crème fraîche and young potatoes, who probably listen to bands regular potatoes just don’t get. Boozell come from behind a five-seat wood & steel bar, and count an extensive list of reds and whites, with two of each on tap along three brews: The Lost Abbeys Red Barn Ale, Uinta Brewing Cos Wyld Extra Pale, and Mission Brewer’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…
Central Kitchen (Emailed on May 10, 2012)
Mon-Sun, 530-110p: 782 Florida St, at 20th;
The Mission; 415.826.7004