Updated ,first published
Contemporary$
A dawn-to-dinner destination that delivers on all fronts.
When a smart wine professional (in this case. Ben Shephard, formerly of Biota) opens a bakery, bottle shop, cafe and restaurant, delicious things can happen. Heck, let’s call it a wine bar, too.
Outdoor seats against Flour’s mid-century facade feel just right for trout rillettes, some cured meats and a glass of gamay. Every Friday and Saturday evening is now “pizza” night with a menu of sourdough bases topped with combinations including leg ham and charred pineapple, and oyster mushrooms and artichoke.
For lunch, it might be prawn linguine, nicely rested New York striploin with horseradish cream, or a comfort-plus baked semolina gnocchi with porcinis and gremolata.
Ambitious as it may be, Flour Bar keeps everyone, including those with diverse dietary needs, well served and well fed. Did we mention there’s also a little deli section?
Good to know: The takeaway sandwiches provide plenty of sustenance if you need something on the go.
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Last visited: 2025
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