The Ne Timeas Restaurant Group, a collaboration between chefs Thomas McNaughton and Ryan Pollnow, restaurateur David Steele and partners Kara Bratcher and Vanya Shekell, currently includes projects: flour + water, central kitchen wine bar, flour+water pasta shop as well as the bar Trick Dog.
Thomas McNaughton, executive chef, ne timeas restaurant group: Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.
In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy.
The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, and again in 2012, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012.
David Steele, partner, ne timeas restaurant group: David Steele, also a New Jersey native, merges the heart of a food entrepreneur with the brain of a born businessman. Eight years of restaurant experience segued into 18 more working in finance, most recently as a Executive Director of a wealth management firm. The ne timeas restaurant group is the realization of a life-long dream to return to the food world and create a restaurant that has “spectacularly high standards while maintaining a sense of its humble beginnings”. For Steele, excellence does not equal exclusivity. He applies this pursuit of excellence to every aspect of the ne timeas restaurant group’s operations, not just food and service, but also atmosphere, design, employee satisfaction, financial sustainability, and the ne timeas restaurant group’s role within its neighborhood and community.
Ryan Pollnow, chef, ne timeas restaurant group: Chef Ryan Pollnow never imagined that working in a country club kitchen as a teenager would lay the groundwork for his career path. After graduating from culinary school, Ryan traveled abroad to continue his culinary education in Northern Spain, where he immersed himself in the Basque country’s culture and cuisine at restaurant Mugaritz. When Ryan returned to the U.S. he moved to San Francisco, working as sous chef under Randy Lewsi at the former Mecca Restaurant. He later went back to Sonoma, accepting a position at Jackson Family Winery where he discovered his love for agriculture.
After moving back to San Francisco once again, Pollnow joined the flour + water team as chef de cuisine and later took over as chef de cuisine of central kitchen in 2013, where he earned acclaim from Zagat, recognizing him as a “30 Under 30″ up-and-comer on the Bay Area food scene. Now, Pollnow brings what he loved about Spain to San Francisco with Aatxe.
CFO – partner, ne timeas restaurant group: Orange County native Kara Bratcher moved to the San Francisco Bay Area in 2001 to pursue her financial career while nurturing an ever-growing passion for food and wine. As CFO, Kara designs growth strategies and continuously drives the financial performance that enables the restaurant group to achieve its long-term goals. Across 8 years of spearheading Flour+Water, Central Kitchen, Salumeria and Trick Dog’s growth, Kara has continued to develop her already ample accounting and finance skills. She works closely with management teams to increase efficiency and integrate fiscal data analysis into day to day operations. Perhaps most importantly Kara develops real-time actionable data feedback for all departmental managers giving them the invaluable tools they need to succeed.
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Ne Timeas Restaurant Group is fortunate and privileged to be part of such an incredible community. With all partners being long time residents of the Mission District in San Francisco, CA, NTRG is of, by and for the neighborhood.
Opening the doors in 2009 in the heart of the mission district in San Francisco, flour + water continues to showcase a menu influenced by regional traditions throughout Italy with Northern Californian inspirations led by Executive Chef Thomas McNaughton.
central kitchen wine bar is a casual restaurant and wine bar boasting some of the best outdoor seating in San Francisco. Enjoy simple food thoughtfully prepared alongside a broad and playful list of both classic and natural wines.
Chefs Thomas McNaughton and Ryan Pollnow present Flour+Water Pasta Shop in the space formerly known as Salumeria. Our retail and to-go operation features the Flour+Water pasta program in the form of pasta dinner kits, bundles of fresh noodles & sauces. Prepared food, pantry items, and wine and beer are also offered Wednesday-Sunday. All pasta production for Ne Timeas Restaurant Group takes place inside the Pasta Shop and is visible from 20th Street.
From The Bon Vivants team - a kick ass, well made, no bullshit, neighborhood cocktail bar with great music, delicious drinks and food 'til the end.
Ne Timeas Restaurant Group brings a depth of expertise and a range of resources to consulting. We provide expertise in many aspects of development and operations to ensure our clients reach their goals and vision. The Consulting Team has over 20 years combined experience in the Bay Area restaurant industry and has successfully helped clients grow their business from inception to fruition. We have helped clients from concept development, restaurant design, financial modeling, menu style and ethos as well as building a brand, training staff on front of house and back of house systems, through to opening day.
The Butcher Block at central kitchen
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.
available – 6:30 pm daily
capacity – 16 guests / 25 standing
family style menu
Our chef’s choice menu begins with cheese & charcuterie platters to start, which then rolls into an appetizer course, pasta course, entrée course with sides and dessert.
The Dough Room at flour+water
Guided through the flour+water dining room, guests are led to a private oasis behind the restaurant, the Dough Room. During the day, Chef Thomas McNaughton and his team use this room to make fresh pastas for the restaurant. At night, it transforms into a space with an industrial chic vibe.
available – 7:30pm daily
capacity – 16 guests
family style menu
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.
The Upstairs at central kitchen
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.
available – 6:30 pm daily
capacity – 32 guests / 50 standing
family style menu
The five-course chef's choice menu begins with heavy snacks from our larder before moving into an appetizer course of two starters, a pasta course, protein entree with an accompanying side, and a dessert course.