Still love this pic.
Photo: Abby Wilcox/Bold Italic
Flour+Water chef Thomas McNaughton, who’s hard at work getting ready to open spinoff restaurant Central Kitchen in the next few weeks, talks to the Bold Italic today about his favorite bar for a date (Brazen Head), his go-to S.F. institution (Zuni Café), and what he would want for a last meal. As it happens, he’d prefer to cook it himself. “I would close Flour + Water. Start a fire in the wood oven. Invite close friends and open all the special wines that are being stored for future meals. I’d roast game birds in the fire oven. Pass round big platters of cheese. And I’d get all my chef friends to cook a course to celebrate my life.” [Bold Italic, Earlier]
