At Flour—Italian Kitchen, we believe in creating exceptional culinary experiences, and we are thrilled to announce an upcoming event that promises to delight your senses – the Quilt. This exclusive evening is tailored for wine enthusiasts, food connoisseurs, and those seeking a memorable dining experience.

We are thrilled to announce an upcoming event that promises to delight your senses – the Flour Restaurant Wine Dinner with Far Niente Family of Wines. This wine dinner is not just a meal; it's an exploration of flavors, a celebration of craftsmanship, and an opportunity to connect with fellow wine enthusiasts. With limited seating, this intimate gathering ensures a personalized and immersive experience for all attendees.

At Flour—Italian Kitchen, we believe in creating exceptional culinary experiences, and we are thrilled to announce an upcoming event that promises to delight your senses – the Flour Restaurant Wine Dinner with Vineyard 36. This exclusive evening is tailored for wine enthusiasts, food connoisseurs, and those seeking a memorable dining experience.

As one of Cleveland’s favorite east side neighborhood haunts, Flour remains vibrant even during COVID times by staying true to its Italian roots while also making small pivots on the menu to create excitement during the winter.

Flour Restaurant is frequently listed in the top 10 regional restaurants for Neighborhood Gem, Best Pizza, Best Italian by guests that use OpenTable.

“The fine folks at Flour hit a halfcourt shot at the buzzer with this pizza! It is as visually stunning as it is delicious.”

West neighborhood, section 118. The Moreland Hills restaurant, which Matt Mytro owns with Paul Minnillo, will focus on pizza in the arena.

With a name like Flour, it was clear from the start that Paul Minnillo’s contemporary Italian restaurant in Moreland Hills would give pasta the respect it deserved.

Cleveland Scene ranks Flour among the 20 Cleveland Spots with Better Pizza Than Papa John’s. Flour might be named after a simple ingredient, but the Italian food cooked up by the culinary dream team of Paul Minnillo and Matt Mytro is anything but basic.

“I love this sugo recipe because neck meat if often underused. It has so much flavor, and it works because lamb neck isn’t very gamey. This is a slow recipe that you can make with family & friends. You should be able to finish with a few bottles of wine by the time it’s completed!” – Mytro

Flour’s vibe hits you immediately. The energy level always seems high, sounds rising and wafting over transoms. Head to the dining room and the ‘Where’s Waldo’-like game begins: Where’s Paul?

Mytro has crafted a reputation by doing things a little out of the ordinary. Ok, a LOT out of the ordinary. Throughout his career, the Cleveland-based culinarian has routinely pushed the bounds of what’s perceived as normal.

For many home cooks, octopus may seem like a luxury item best left to professional chefs willing to tackle the multi-tentacled delight. But the simple set-it-and-forget-it oven method in this recipe from Ohio chef Matthew Mytro erases any preconceived notion of unattainability by slowly braising the cephalopod in herbs and red wine, ultimately yielding the perfect tender texture.

Any chef likes to let the creative juices flow and stretch his wings. Matt Mytro of Flour Restaurant in Moreland Hills is no exception – and from 5 to 8 p.m. on Tuesday and Wednesday January 19-20, his imagination will take flight during a pop-up dining experiment at The Spotted Owl bar in Tremont.

We love eating out. This whole issue is basically dedicated to that idea, and boy oh boy, are there just endless options. But the vast majority of meals we’ll consume this year will be served at home. There are now more venues than ever to discover a new recipe or upgrade an old classic, and that’s just super.

Long after Joe Lang first had his eyes opened to scratch cooking at Mom’s Diner in Orange Village, his culinary training at Loretta Paganini School of Cooking led him to an apprenticeship at Boulevard Blue, where chef Matt Mytro was leading the kitchen. It was then and there that Lang learned that the right partner is indispensable.

Inspired by Italy but firmly rooted in their love of Cleveland, chefs Paul Minnillo and protégé-turned-partner Matthew Mytro are setting the city’s dining scene on fire with their exciting brand of “new-school” interpretations of rustic Italian dishes made with the best local ingredients.

If you’re looking for a way to take your homemade meatballs to the next level, we have the answer! Matt Mytro, Partner and Executive Chef of Flour, joined Natalie in the kitchen for his favorite meatball recipe using USDA Certified Angus Beef.

Flour Restaurant: Take this restaurant up on its bottomless mimosas offer and lock yourself in: from Nutella-stuffed French toast to bubbly wood-fired pizzas, Flour’s brunch is definitely worth a sit-and-savor kind of morning.

You don’t have to be located downtown to know how to do it right. Congrats Chefs Paul Minnillo and Matthew Mytro!