Flour Restaurant

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

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…

“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…