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| - I happened to be in the area and decided to have dinner at the bar at Flour. My first impression walking in was the design of the place: Slightly modern, slightly elegant, and very sharp in my opinion. My second impression was: Where is everybody? Granted, it was about 7:30pm on a Monday night, but an entire wing of the restaurant was empty, there were maybe 2 tables with people near the bar, and 6 or 7 dining at the bar. More food for me, I guess...
I very much enjoyed the Chicken Meatball + Roasted Pork Belly Skewer. The three chicken meatballs were very tasty and had a great mix of Italian herbs throughout. On the other hand, the two pieces of pork belly were fairly unremarkable except for the fact that they were so small--smaller than a thimble, for reference. The skewer is served on a bedding of arugula, radishes, and roasted red peppers, which basically becomes a de facto salad with the basil sauce along the edges of the plate. It's a decent amount of food for an appetizer and can probably be shared comfortably among three people.
Next, I had a small portion of Gnudi. Credit to Flour for having a smaller portion available during dinner time and particularly for this dish, which is quite filling. This dish was recommended to me, but I can't say I share the same enthusiasm for it. The gnudi itself is pretty fun to eat due to its pillowy texture. I didn't like, however, the cilantro-lime-corn salsa sauce it was combined with. The gooey nature of the sauce combined with the gooey pillows of gnudi to make a mush of a dish if you don't go about eating it very carefully.
Finished dinner with the Almond Panna Cotta, which I thought was very good and supplied with the perfect amount of sweetness from the almond. I also really liked the presentation: The panna cotta is served in a teacup with a chocolate chip cookie leaning up against the side of the cup to invoke a "milk-and-cookies" image. The cookie itself was fairly average--I think it would have been a nice touch if the cookie were served warm.
Service was just about average, but then again, I was dining at the bar. The staff--from the host, to the bartender, and the servers bringing the food--all seemed professional and relatively friendly. The bread--which is pretty good--is served in the form of bite-sized pieces in a small burlap bag together with a plate of olive oil. All in all, I thought Flour was a solid restaurant, and despite the rather stylish space, the food has an unpretentiousness about it that would make it a comfortable spot to get a bite to eat at just a notch above casual.
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