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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 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.

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