Flour Shop runs a rotating seasonal menu built around house-made breads and pastas that are cooked exactly right—the mushroom occhi with beef short rib and toasted ricotta salata is a standout, plus the warm bread service with house-churned butter is absolutely not optional. You can watch the team work the crank grill and roll pasta at the counter from your table, which makes the whole experience feel intentional and alive. Full review on my Substack.
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