Flour & Water

Like the intentionally-lowercase name, pleasingly straightforward and smart Mission enoteca, inspiring a devoted following. Fresh-out-the-brick oven Neopolitan-style pizzas proffered by our man John are gorgeous to behold and even better to devour. Crust is utter perfection—chewy, flour-y, bubbled and charred with a hint of wood smoke; margherita and biancoverde pies are reliably awesome. Pastas and secondis pretty decent, but don't hit them and miss the main attraction. Long space defined by warm browns is punctuated by a high bar and cute staff.