Word comes over the wires that Flour + Water chef Thomas McNaughton is launching a special, super-exclusive pop-up in the restaurant’s private dining room called The Dough Room. Eater broke the news, but Grub Street just got some further clarification from the Flour + Water team that McNaughton plants to use the opportunity to explore some of the more refined dishes and techniques from his previous gigs at Gary Danko and La Folie, but with an Italian twist. The thing is, it’s going to be pretty exclusive — not to mention expensive — reservation to get.
As publicist Liam Passmore tells us, “For a long time, Tom has been looking for an opportunity that would allow him to spread his wings and do things with food, wine pairings and service that would let him explore Italy’s many regions in ways that wouldn’t make sense in Flour + Water in terms of privacy and price point.” But to be clear, this isn’t a testing ground for the upcoming Flour + Water spinoff, Central Kitchen, due next year, which will be more casual but working outside the Flour + Water realm as well.
Reservations for the Dough Room — which actually is the room used for day prep of pasta and such — will have to be made for complete parties of ten to twelve people, with a minimum price of $150 per person, exclusive of wine or gratuity. So, you’re talking about a party minimum of around $2,000, assuming people are drinking. But, for those with enough foodinista friends who can afford it, it’s a swell opportunity to see what McNaughton is capable of outside the rustic, pizza-and-pasta realm.
The team plans to make The Dough Room available for reservations five nights a week throughout the winter, but you’ll need to call them at 415.826.7000.
Flour + Water Uncaps The Dough Room [Eater]
Earlier: New Fall Menu Items at Flour + Water, SPQR, Wayfare Tavern [Grub Street]
Flour + Water Team Expands With Central Kitchen [Grub Street]
