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  • Flour is a good restaurant; almost as good as the people who work there think it is. I started at the bar and got lucky with the old guy bartender. He knew that a Manhattan is stirred, not shaken (so is a Martini, for that matter). The young guys, he told me on the side, would have shaken the ingredients into a foam. The waitress either didn't like me, or being a waitress, but she was efficient enough.We were seated in the less fashionable part of the restaurant, so I gave her the tip she so obviously expected. I have to give her credit, though, for knowing that the salmon was Faroe Island farmed, and she did a good job selling it. it was an undistinguished preparation, though, served over a bland mash of celeriac and under a sharp slaw of apple. We skipped dessert and got out for a fair price, but now that I have written this review, I'm certain I won't remember the meal.
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