Flour Opening in March


The best view in the house at Flour, which is now slated to open in late March, may be the very first one diners see. Upon crossing the threshold, guests will have a clear view of the bustling bar and lounge to the left, a massive 630-bottle wine rack to the right, and the open kitchen straight ahead.

"We designed it so that as soon as you walk in the door you see the wood-burning pizza oven," explains executive chef and partner Chris DiLisi.

For the past five years, DiLisi worked as chef at the Baricelli Inn, which closed recently after 25 years. His partner at Flour is his old boss, Paul Minnillo. DiLisi's wife, Krista, will serve as general manager and sommelier.

About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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