The Perfect Thanksgiving: To Go!
Fabulous food from us. No shopping, stress or mess for you. Now that’s a happy Thanksgiving.
Boneless Turkey Breast
Choice of two:
Salsa Verde
Natural Gravy
Butternut Squash Mostarda
Cornbread
Chestnut Sausage Stuffing
Broccoli
Sweet Potato Gnocchi
Parmesan Crusted Yukon Gold Potatoes
Pumpkin Pie
$30.00 per person l Orders must be placed by November 19
Flour will be closed Thanksgiving Day.
Justin Vinyards Wine Tasting
August 27 | 5:30 pm
Think family-owned. World class. Old World Bordeaux-style blends and single varietals created with modern techniques. Did we mention we’ll be passing hot and cold hors d’oeuvres? Of course!
Justin Sauvignon Blanc
Justin Chardonnay
Landmark Chardonnay
Justin Cabernet Sauvignon
Justin Syrah
Wines available for retail sale
$35.00 plus tax and gratuity
Reservations: 216.464.3700
Flour Powers
Perfect Pairings
Two culinary talents join forces on the East Side.
Paul Minnillo, chef and owner
Paul Minnillo likes simplicity, and you’ll find that in the food he’s making at the modern spot he has called home since April 2011. Flames dance inside the mouth of a huge wood-burning oven that’s a focal point. It churns out beautiful, wonderfully smoky 10-inch pizzas. But they are just one of the tastes from a full menu that Minnillo describes as “just really kick-ass, simple food…simple Italian food” and spans favorites such as calamari, cavatelli and lamb osso bucco. Endings and Beginnings: Minnillo split with his previous chef soon after Flour opened. “I was in the weeds. I just started calling friends to help me out for four, five, six days just to get me by.” A friend suggested that he get in touch with Mytro. “Matt stayed for a week and never left.” What Struck Him Most About Matt: “I could tell he had the feel, which is a gift. But you still have to be happy in the environment. You never know if it’s going to click or not.” On Collaborating: “We sit down and talk about menu changes and 90 percent of what Matt wants to do, I think it is fabulous. We won’t put it on unless I’ve tasted it, cooked it.” Future Plans: Minnillo and Mytro traveled to New York City together to visit gastropubs including The Spotted Pig, The Dutch and The Breslin to mine ideas for a new place they hope to open next to Flour. “We don’t want to compete with what we’re doing here, and that would be totally opposite.”
Matt Mytro, chef
Restaurant: Joined Minnillo at Flour last fall. Previously: Consulted on the openings of various restaurants including Boulevard Blue and Paladar Latin Kitchen & Rum Bar; co-founded Stove Monkeys apparel line in 2007
Until seven months ago, Matt Mytro had never met Paul Minnillo. He knew about his role in the city’s dining scene, of course, and was attracted to the idea of helping out in his kitchen. “I thought it would be a good experience and opportunity. We pretty much fell in love with each other. We just had a really good chemistry.” What Struck Him Most About Paul: “Just the pure passion and the credibility of what he’s accomplished. The guy is the first one here and the last one to leave.” On Collaborating: “It’s a pretty natural fit. Most of the time we’ll discuss something, and it’s thumbs up or thumbs down. If it’s thumbs down, we go back to the drawing board.” Simple Reminder: Mytro doesn’t always hit the mark. He recalls an initial take on Flour’s cavetelli dish, which included black trumpet mushrooms, lamb cheeks and a demi-glace. “It was good, but it was too rich. Paul was busting my chops the whole time: [puts on a deeper voice] ‘Simple stupid. Simple stupid.’ ” The end result was a version featuring pork ragu, goat cheese and English peas. Future Plans: In addition to the gastropub, Mytro says the duo will begin offering cooking classes at the restaurant this summer. “We’re looking forward to that.”
Dining Out: Believe what Symon says: Flour rules
By Mark Koestner
Correspondent@News-Herald.com
I’ll admit, it was Michael Symon’s comment on Twitter back in February that had me excited to try Flour in Moreland Hills.
“Far and away the best Italian food I have ever had in C-Town,” the Iron Chef tweeted — more than enough to get me excited to try it. A couple of weeks later, Symon cemented my commitment to get there, tweeting that, once again, he had a fantastic meal at Flour.
After one visit, it’s easy to see what the hype is all about.
On its sign, the year-old Flour is billed as a “rustic Italian kitchen.” But the restaurant owned by Paul Minnillo, who for years operated the well-known Baricelli Inn in Little Italy, is hardly rustic in appearance.
A contemporary, almost industrial, look is highlighted by stained concrete floors, vaulted ceilings and plenty of stainless steel. An open kitchen and lively bar area give it an energetic feel — it’s not your mother’s Italian restaurant. At least not atmosphere-wise.
If your mother grew up in Italy, perhaps, it MIGHT be her type of Italian restaurant. The menu is simple, mostly basic, and features the kind of things you’d expect to be served in a restaurant over there, not the Americanized pound-of-overcooked-noodles-with-a-can-of-sauce-dumped-over-it version of Italian food. At Flour, it’s the food that’s rustic.
There are house-cured meats and hand-crafted cheeses. Pasta, too, is created from scratch, and Minnillo and Executive Chef Matt Mytro use local ingredients whenever possible. Of course, with a name like Flour, dough is a focus, and wood-fired pizzas are a specialty.
My wife and I passed on the charcuterie and artisanal cheese boards to start our meal, only because one of the appetizers sounded so good: pancetta-wrapped, chorizo-stuffed dates ($12).
Five such dates arrived at our table, in a sizzling-hot skillet and resting in a roasted red pepper sauce. I know that it’s become kind of en vogue to do appetizers with dates in this town, but this was the best one I’ve had to date (pun intended). The combination of flavors — the sweetness of the dates, the fatty pancetta and the spicy chorizo — was amazing. The red pepper sauce, rather than adding to the kick of the sausage, instead gave the whole thing a smoky, deep flavor. These alone might have been worth the drive from Lake County.
We opted to forego any of the six entrees on the menu, instead deciding to try one of the pizzas and to split a pasta dish. Pasta is mostly first-course fare in genuine Italian places, and the position on the menu of Flour’s six pasta dishes reflects that, but there are entrée-sized versions, too.
We went with the cavatelli ($22), which is served with a pork ragu, goat cheese and English peas. It was a nice-sized portion, but not too big; my wife wouldn’t have been able to finish it on her own, but I could have. The cavatelli were cooked to perfection, and the ragu was meaty and really flavorful, rich without being too rich for the dense noodles and goat cheese. The goat cheese was surprisingly on the mild side, which really worked well for me.
We picked the margherita pizza ($12) out of the seven versions of Flour’s 10-inch pies and were treated to an authentic version of the dish you don’t necessarily expect to often find. With the minimalist treatment for sauce, gooey fresh mozzarella and whole basil leaves atop it, the pizza looked almost too good to eat. We, of course, brushed that notion off and enjoyed a perfect crust underneath those fresh, tasty toppings. It was chewy enough yet was still crispy on the underside. You just can’t beat wood-fired grills for pizza.
The wine list at Flour is, as you might expect, dominated by Italian bottles and is quite extensive. A pared-down, by-the-glass version is a little simpler. Draft beers include local favorites from Great Lakes Brewing Co. and Lake County’s Willoughby Brewing Co..
For dessert, we landed on what is called the Nutella & chocolate, a molten cake topped with Nutella ice cream ($8). It came adorned with fresh berries and appeared just as decadent as it tasted.
The dessert for me kind of drove home Flour’s selling point: Even the simpler dishes, that you’ve had elsewhere, stand out because of the freshness. The dough, the cheeses, the pasta — it all just tasted so fresh. It’s by design, and though Flour’s menu does change, it would seem there’s a genuine commitment to that freshness.
It’s striking, too, that you don’t really pay a premium for it. I have spent as much or more on meals at Italian places that fall short of Flour’s quality. And while we could have spent more on this meal, too, we also could have chosen to spend less.
I loved the contrast of Flour’s hip, modern atmosphere and the simple Italian food of its kitchen, and the food was great. If there was any hiccup to complain about, it was that our appetizer took a while to come out, and that kind of threw off the timing of our next course. Otherwise, the service was excellent.
Like a certain Iron Chef, I was impressed by Flour. And like that Iron Chef, I will certainly return.
Dinner with the Conte.
It’s not like us to name drop but honestly, how often do we host an Italian count? We’re welcoming Paul’s long-time associate Conte Sebastiano Capponi to our wine dinner this month. Join us. Rub elbows with royalty. Dine on Chefs Paul and Matt’s superb cuisine. And the wine? It’s a marvelous discovery.
First Course
Cockles and Spaghetti
Caper Butter, Pickled Chilies, Saffron
Comitale
Second Course
Soft Shell Crab
Meyer Lemons, Banyuls, Ramp Pesto, Citrus Gelee
Chianti Classico
Third Course
Duck Breast
Truffled Ricotta, Hedgehog Mushrooms, Fingerlings
Classico Reserva
Fourth Course
Porchetta ala Romana
Anson Mill’s Polenta, Grilled Chicory, Cracklings
Casarsa
Fifth Course
Traditional Panna Cotta
10-Year Balsamic
Vin Santo
May 22
7:00 p.m.
$75 plus tax and gratuity
Reservations. 216.464.3700
Mother’s Day at Flour!
This is How to Spend Mother’s Day.
If she could spend one meal enjoying great food and family it would be this one. Mother’s Day at Flour. An exceptional brunch. A traditional, perfect dinner.
Appetizers and Salads
Whipped Ricotta or Whipped Feta
Wood Burning Oven Flatbread
Market Oysters
Limoncello Granita
Italian Wedding Soup
Chicken Stock, Veal Meatballs, Escarole
Burrata
Grilled Radicchio , Arugula, Extra Virgin Olive Oil
Crispy Calamari
Tomato, Brulee Lemon, Ramps
Romaine Salad
Toasted Bread Crumbs ,Poached Egg, Reggiano, Caesar Dressing
Olive Oil Salmon Salad
Citrus, Shaved Fennel, Olives, Parsley, Watermelon, Radishes
Local Greens
Carrots, Tomato, Radish, Baby Cucumber, Sherry Shallot Vinaigrette
Primi
Tagliatelle
Ragu alla Bolognese
Cavatelli
Pork Ragu, Lucky Penny Goat Cheese, English Peas
Triangular Ravioli
Truffled Ricotta Stuffed, Preserved Lemon, Prosciutto
Brunch
Served with Home Fries, Honey Lemon Yogurt and Granola
Veggie Omelet
Spinach, Mushroom, Caramelized Onions,Smoked Mozzarella
Italian Sausage Omelet
Paul’s Housemade Sausage, Roasted Red Peppers, Fresh Mozzarella
Eggs Benedict Classico
Whole Wheat English Muffin, Ham, Hollandaise
Eggs Benedict Italiano
Whole Wheat English Muffin, Pancetta, Sausage, Hollandaise
Corned Beef Hash
Caramelized Onions, Ramp Pesto, Pickled Onions
Eggs Your Way
Made-to-Order per Your Specifications
Mascarpone-Stuffed French Toast
Nutella, Ohio Maple Syrup, Melted Strawberries
May 13
Brunch from 11:00 a.m.-3:00 p.m. | Dinner from 3:00-8:00 p.m.
Reservations: 216.464.3700
Minnillo and Mytro Making Magic at Flour
By Laura Taxel, Cleveland Magazine
Like the perfect couple, Paul Minnillo and Matt Mytro bring out the best in each other. The two chefs discovered they have great chemistry in the kitchen when Paul hired the younger guy last fall to fill the exec chef spot at Flour, his 9-month-old Moreland Hills restaurant. Evidence for what a good match-up this has proven to be is on the plates they’re sending out. Since the pair started cooking up a storm together, the hours have been extended to include lunch service, and I finally got there last week to sample some of what the new midday winter menu has to offer. If you’re short of time and don’t intend to read all the following paragraphs, let me give you the nutshell summary: Hurry up and go! The food’s marvelous.
Coho Winery Vino a Cena
Fruity. Purity. Vitality. The components of what embody Coho wines. Join us as we pair these Napa Valley full flavored reds with a menu that can be considered nothing short of magnifico.
Did we mention that former bartender extraordinaire from the Minnillo’s Greenhouse of yore and ladykiller, ski bum, cellar rat, former clevelander and friend Gary Lipp will be with us to present his widely popular, way cool, highly rated, Coho wines? Perfecto.
First Course
Naked Cowboy Oysters
Champagne Mignonette, Lemoncello Caviars, Micro Tarragon
Schramsberg Blanc de Blanc
Second Course
Maple Leaf Farm’s Duck Confit
Mascarpone, Blood Oranges, Pomegranates, Chestnut Puree
Russian River Pinot Noir
Third Course
Braised Coniglio Salad
Carrot Puree, Vanilla-Pistachio Pesto, Pea Shoots
Stanly Ranch Pinot Noir
Fourth Course
Lamb Osso Bucco
Rapini, White Bean Ragout, Roasted Bone Marrow
Headwaters
Fifth Course
Assorted Italian Cheeses
Cranberry-Walnut Crostini with Seasonal Compote
Summit Vine Cabernet Sauvignon
January 24
7:00 p.m.
$95.00 plus tax and gratuity
Reservations: 216.464.3700
Rise and Shine
By Laura Taxel, Cleveland Magazine
Flour’s dishes change, but quality house-made ingredients are always on the menu.
Mix a little yeast and water with milled wheat, and you get dough that just wants to grow. Give it time and a good kneading, shape it into a round, sprinkle it with cheese and other good things, and bake. What happens next is akin to magic.
Fall News at Flour!
A lot of good things are happening at Flour this Fall. We’re now open for lunch. New Fall menus are being rolled out. Flour Happy Hour is starting up. And, we have a welcome new member of our team!
Diners Expectations Rise at Flour
Everything about Flour Rustic Italian Restaurant in Moreland Hills is contemporary, fresh and decidedly handsome with extraordinarily interesting menu choices. It’s brought new life to Moreland Town Center, which has been lifeless for several years since Hyde Park Chop House closed.
Owner/chef Paul Minnillo opened Flour in mid-April after spending months traveling, planning and studying other restaurants for ideas. Then, on a trip to San Francisco,he saw a restaurant called Flour and Water. He decided to name their place Flour because one of their specialties is pizza that uses special flour. Flour makes their own bread, too.
Flour Power
Paul Minnillo’s Italian spot is dusted with style
To watch Paul Minnillo work the room at Flour is to witness precisely what was missing from Baricelli Inn. Drifting from table to table, glass of wine in hand, the veteran chef and owner gladly assumes the role of Salesman in Chief.
New Flour Blooms . . .
By Joe Crea, The Plain Dealer
Just as it takes awhile for dough to rise, a great restaurant doesn’t happen overnight. When the long-awaited Flour opens Thursday in Moreland Hills, you’ll see what I mean.
Few area restaurants are quite so lovely as the new enterprise by Paul Minnillo, owner of the former Baricelli Inn, and his chef-partner Chris DiLisi.
Cleveland Foodie: Sneak Peak Flour
Imagine not working since last July. Ok, so for some this may bring a smile to your face. But for others, it would feel like torture. Especially if you truly love your craft, like chefs Paul Minnillo and Christopher DiLisi.
Minnillo, DiLisi Cook Up Flour
The centerpiece of the restaurant will be a six-foot-wide domed oven, and it will be the first thing customers see on arrival. At peek operating temps, the oven will cook a pie in 90 seconds, leaving the thin crust simultaneously crispy and chewy. A six-seat chef’s table will overlook the open kitchen, giving those diners a great view of the pizza-making action. But not just them: The design of the restaurant will ensure that most customers have a clear view of the kitchen, including those in the adjacent 50-seat lounge. Overall, Flour will seat 140, not counting the front patio.
Flour Opening in Moreland Hills
“We want to be known as a place with great pizza,” says Chris DiLisi. “We don’t want to be known as a pizza place.”
For the past five years, DiLisi was a chef at the Baricelli Inn, which closed last month after 25 years. When Flour opens later this year, DiLisi will serve as executive chef and partner to his old boss, Paul Minnillo. While pizza — specifically Neapolitan-style pie, baked in a wood-burning oven — will be a house specialty, the menu hardly stops there. House-cured meats, handmade pastas, and seasonal Italian entrées will also be dished up at this contemporary Moreland Hills bistro, a new building at 34205 Chagrin Blvd.
