Flour

Flour Restaurant Review:

With its industrial-chic vibe, Flour attracts guests with an innovative menu featuring house-cured meats, handcrafted artisanal cheeses, pastas, Neapolitan wood-fired pizzas and rustic Italian specialties. Chef Paul Minnillo combines his traditional Italian flavors with chef Matt Mytro’s innovative techniques to create dishes that highlight fresh, locally raised and homegrown products whenever possible. Start with salumi and cheese. It changes daily, but always includes robust and high-quality items. Beef carpaccio is also an excellent starter. For a main, choose any of the pastas; they’re all made in-house and available in two sizes to satisfy. Try the lamb rigatoni with a milky, salty ricotta salata. We also suggest roasted pork loin, served with pork belly and a smoky potato purée. Desserts change with the seasons, but you can usually count on a pudding selection, like a pumpkin pie budino in the fall, that is worth every calorie. The wine list is well crafted, too. Service staff is polite and professional.