Flour Restaurant

 

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…

We continue to conscientiously maintain a sanitized and safe environment for our guests and staff. 

SAFETY PRECAUTIONS 


Open for Dine-In or
Curbside Pickup

Lunch 11:30 to 2:30PM / Mon – Fri
Bar remains open after lunch
Dinner 5 to 9PM / Mon – Thu
5 to 10PM / Fri – Sat

Carry-Out Menu

Call 216-464-3700 To Order

Delivery

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