Flour Restaurant

 

The 40 Essential Cleveland Restaurants

28 May 2014, Posted by Flour in Flour News + Events

May 28th, 2014 | The Cleveland Scene Magazine features Flour Restaurant in their list of the 40 Essential Cleveland Restaurants. Flour is one of the few restaurants that always manages to have a few surprises up its sleeves regardless how often one visits. On its surface, it’s a…

Sunday Brunch and Monday’s are Pizza-Perfect!

15 Sep 2013, Posted by Flour in Flour News + Events

We Do Brunch. Every Sunday. 11:00 AM to 2:30 PM Traditional items including scrambled eggs, smoked salmon and granola…each with a twist. Paul and Matt’s favorite new concotions including gnocchi gratin, flat bread panini and Nutella-stuffed French toast and more. Plus, out-of-this-world sides.   Mondays…

Justin Vinyards Wine Tasting

21 Aug 2012, Posted by Flour in Flour News + Events

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 BlancJustin ChardonnayLandmark ChardonnayJustin Cabernet SauvignonJustin Syrah Wines available for retail…

Signatures: Porchetta alla Romana

27 Jul 2012, Posted by Flour in Articles and Reviews

Jul. 19, 2012  Michael Sanson | Restaurant Hospitality When I first tasted the Porchetta alla Romana at Flour, it stopped me in my tracks. I’ve been a fan of this rustic pork dish since I was a pup, but the version chefs Paul Minnillo and…

Flour Powers

31 May 2012, Posted by Flour in Articles and Reviews

Cleveland Magazine 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…

Dining Out: Believe what Symon says: Flour rules

31 May 2012, Posted by Flour in Articles and Reviews

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…

Cleveland Foodie: Sneak Peak Flour

22 Feb 2011, Posted by Flour in Articles and Reviews

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. Read More Here

Minnillo, DiLisi Cook Up Flour

22 Feb 2011, Posted by Flour in Articles and Reviews

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…

Flour Opening in Moreland Hills

22 Feb 2011, Posted by Flour in Articles and Reviews

“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…