Homemade Pasta & Live-Fire Small Plates
At Flour & Barrel, our menu is a celebration of rustic flavors and bold techniques. Led by acclaimed Executive Chef Katsuji Tanabe and Chef de Cuisine Matthew Parker, our kitchen focuses on what we do best: fresh, homemade pastas and breads paired with small plates designed for sharing.
We don't claim to be a traditional, authentic Italian restaurant. Instead, we take classic Italian techniques and infuse them with Chef Katsuji's signature multicultural flair. Our centerpiece is a massive live-fire oven—the largest in the area—which imparts a distinct, smoky depth to our signature small plates, including oven-fired shrimp, charred seasonal vegetables, and hearty focaccia sandwiches. Whether you are joining us for a quick lunch or a celebratory dinner downtown, our menu encourages table ordering and a shared culinary adventure.
