Butcher Block

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By day, inspired by flour + water, salumeria is the neighborhood deli and larder specializing in handcrafted, artisan sandwiches and house-made charcuterie. By night, it turns into an intimate dining space for parties up to 16 people, focused on bringing family and friends together over a traditional Italian-style meal.


The Butcher Block can accommodate parties up to 16 people

family style

Our Chef will work closely with you to curate a 4 course dinner, accentuated by salumeria’s selection of cured meats, cheeses, roasted & marinated seasonal vegetables, flour + water pasta, spit roasted meat of your choice with accompaniments and dessert to finish.

Available at 6:30 pm daily, the butcher block will transform to give you and your party a one-of-a-kind experience based around the animal of your choice.  The selection of animals depends on their availability: goat, lamb, pig, birds, rabbit, or duck.   Should you desire an animal not listed, you can always call us with a suggestion as we are always willing to take on a challenge! Food & beverage minimums for this type of event are $1,500, with a capacity of 14 seated guests.

$98 per person, optional wine pairing $55 per person; $1,000 food and beverage minimum ( everyday January – March) & $1250 (Thursday – Saturday in March – November) & the entire month of December

sample menu | additional photos

Test Kitchen

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The Test Kitchen serves as a culinary hub of information where our cooks are encouraged to learn and create. It is also where Executive Chef Thomas McNaughton tests his recipes for our upcoming flour + water cookbook. At night, the space turns into an intimate and cozy dining space.


The Test Kitchen can accommodate parties of up to 14 people

family style

Chef creates a menu that revolves around the daily changing menu downstairs in flour + water. The menu is comprised of two antipasti, pasta course, meat entree with contorni, and dessert. There is also the option of adding a pizza course for an additional $5 per person.

$98 per person, optional wine pairing $55 per person; $1,000 food and beverage minimum ( everyday January – March) & $1250 (Thursday – Saturday in March – November) & the entire month of December

sample menu | additional photos

The Dough Room

Dough Room at flour + water

By day, The Dough Room serves as a prep kitchen where fresh hand made pasta is created and at night the room transforms into an intimate private dining and event space.


The Dough Room can accommodate parties up to 16 people

family style

Our chef tailors a four-course ‘family style’ menu, matching seasonal and market availability with guest preferences and flour + water classic dishes. Guests may order from our wine list or have our wine director specially select wines to complement each course. There is also the option of adding a pizza course for an additional $7 per person.

$98 per person, optional wine pairing $55 per person; $1,000 food and beverage minimum. ( everyday January – March) & $1250 (Thursday – Saturday in March – November) & the entire month of December

sample menu | additional photos

The Upstairs

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Our first free-standing event space, The Upstairs is an industrial chic space for culinary adventures, knowledge exchange, private dining experiences as well as cocktail-style events for up to 45 guests. With large windows overlooking 20th street, the space is transformative in nature, with the availability for the space to take on many different forms and seating arrangements. The menu is created by central kitchen and utilizes seasonal ingredients, Northern California inspirations and, of course, your preferences.

The Upstairs can accommodate parties of 32 seated and 45 standing

menu options

tasting menu ($125 per person)
The menu is influenced by flour + water and is made up of antipasti, pasta course, secondi & contorni as well as dessert.  Optional wine pairing available for $65 per person.

food and beverage minimum of $3,000 Sunday – Wednesday ( everyday January – March) & $3,500 Thursday – Saturday in the month of December

sample menu | additional photos

For all private dining and restaurant buy-out inquiries, please contact our Event & Marketing Manager, Erin Riordan, via e-mail at events@netimeas.com or via phone at 415.826.7005.

 dough room photo by eric wolfinger and the upstairs by Asja Sever.