RESERVATIONS


walk-ins welcome; reservations recommended

HOURS


Monday-Saturday: 530pm-10pm
Sunday: Closed

NOTE: 20th Street Block party is this Saturday, August 20! Our space will be open from 11AM to 4PM with salumeria service and then for dinner service at 5:45PM.


About


central kitchen is a restaurant in San Francisco’s mission district that creates thoughtfully cooked food, using locally sourced ingredients from Northern California.
GQ named central kitchen one of 'The 12 Most Outstanding Restaurants of 2013'.

Bios

Community

Press

Thomas McNaughton

Executive Chef

ThomasMcNaughton

 

 


Andrew Record

Director of Operations

andrewRecord


Jonathan Veenker

Sous Chef

JonathanVeenker


Geno Tomko & Sam Bogue

Wine Directors

GenoTomko-SamBogue


Emerald Johnson

General Manager, Salumeria

EmeraldJohnson


Thomas McNaughton, Chef/Founding Partner

ThomasMcNaughtonThomas McNaughton, executive chef & partner, ne timeas restaurant group: Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.

In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy.

The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen, Salumeria, as well as the recently opened Aatxe and Cafe du Nord in historic Swedish American Hall in 2015. Additionally, Chef Thomas McNaughton published his first cookbook, flour + water pasta in Fall 2014.


Marin Roots Farm

(San Francisco, CA)
Marin County’s finest all-organic produce farm.


Allstar Organics

(Woodacre, CA)


Terra Firma

(Winters, CA)


Martin Bournhonesque

(Salinas Valley, CA)


Devils Gulch Ranch

(Nicasio, CA)


Rossotti Ranch

(Petaluma, CA)


Wolfe Ranch

(Brentwood, CA)


Water to Table

(San Francisco, CA)


Monterey Abalone Company

(Monterey, CA)


Lazzari

(Brisbane, CA)


King of Mushrooms

(Daly City, CA)


Petaluma Egg Farm

(Petaluma, CA)


Tomales Bay Foods

(Petaluma, CA)


Five Mountain


La Cocina

(San Francisco, CA)


Coffee Bar

(San Francisco, CA)


Mr. Espresso

(Oakland, CA)


Paxton Gate

(San Francisco, CA and Portland, OR)


Noise Pop

(San Francisco, CA)


The Bon Vivants

Cocktail ambassadors that specialize in cocktail menu and program development, custom events, brand representation and our soon to be released line of unique bitters and bar tools.


Almanac

(San Francisco, CA)


For all press inquiries please contact
Kate Michels | Director of Sales & Marketing
press@netimeas.com


Life & Thyme

TMVIDEO_CK


7x7

First Bite: Central Kitchen


Zagat

10 Must Try Fall Dishes in The Bay Area


San Francisco Chronicle

The Bay Area's Top 100 Restaurants
2013
2014
2015


GQ

The Perfect Night Out: The 12 Most Outstanding Restaurants of 2013


Condé Nast Traveler

Best New Restaurants of 2013


San Francisco Chronicle

Butter Takes Center Stage in Bay Area Restaurants - Sept 2014


Phaidon: Where Chefs Eat

central kitchen was included among 3,200 restaurants from 70 countries selected by 600 leading chefs. The ultimate guide to where to eat by the real insiders.

 


Travel + Leisure

A New Crop of San Francisco Restaurants


CNN

Where to shop in San Francisco: Trendsetter picks


SF Weekly

Stumbling on the New Brunch Eggs-travaganza at Central Kitchen - Sept 2012

 


Vogue

Where to Dine Outside This Summer - 2012



Reservations


central kitchen accepts reservations up to 60 days in advance for parties up to six guests. Reservations may be made via our opentable reservation link below, or by calling the restaurant at 415.826.7004.

MAKE RESERVATIONS HERE

WALK-INS

central kitchen welcomes walk-in guests and seats are available on a first-come, first-served basis. Guests may add their name to the wait list with the host upon arrival.

LARGE PARTIES & PRIVATE DINING

central kitchen accepts parties up to six guests in our dining room, should you wish to dine with a larger group, we can accommodate guests in one of our two private dining rooms, The Butcher Block and The Upstairs. Please reach out to our events team at events@netimeas.com or via phone at 415-826-7005.


Private Dining



The Upstairs


Butcher Block



For all private dining and restaurant buy-out inquiries, please contact our events team, via e-mail at events@netimeas.com, or by phone at 415-826-7005.
Or inquiry below:
EVENT REQUEST FORM  

Ne Timeas Restaurant Group opened the first free-standing event space in December 2013, The Upstairs. It is an industrial chic space for culinary adventures, knowledge exchange, private dining experiences as well as cocktail-style events.

capacity
seated – 32 guests
standing – 45 guests

menu options
five– course family style menu ($125 per person)
The menu is composed of canapés, three savory dishes and dessert to finish.  Optional wine pairing available for $65 per person.

passed hor d’oeuvres (starting at $75 per person)
Alongside stationed charcuterie and cheese, the menu includes your selection of passed savory and sweet bites. Pricing and number of items will vary based on selection.

food & beverage minimums:
sunday – wednesday: $3,000 (all days january – march)
thursday – saturday (& the month of december): $3,500


Sample Menu  Information  Gallery

By day, Salumeria (mission location) is a neighborhood deli and larder specializing in handcrafted, artisan sandwiches, freshly made pasta and house cured charcuterie. By night, it turns into an intimate and rustic dining space. The menu utilizes seasonal ingredients, Northern California inspirations and, of course, your preferences.

capacity
seated – 14 guests
standing – 25 guests

menu options
four– course family style tasting menu ($95 per person)
The evening begins with meat and cheese platters prepared by salumeria to greet you and your guests. Menu includes two appetizers, pasta course created at flour + water, roast of meat with side dishes and dessert. Optional wine pairing available for $55 per person.

food & beverage minimums:
sunday – wednesday: $1,000 (all days january – march)
thursday – saturday (& the month of december): $1,250


Sample Menu  Information  Gallery

For all private dining and restaurant buy-out inquiries, please contact our events team, via e-mail at events@netimeas.com, or by phone at 415-826-7005.
Or inquiry below:
EVENT REQUEST FORM  


central kitchen Welcomes Baker Lane Vineyards - August 25


central kitchen is excited to invite Baker Lane Winery to join us for a special evening as we showcase special wines by the glass and bottle as well as special pairing selections from the menu.

Learn all about Baker Lane Vineyards here.

August 25, 2016
reservations starting at 5:30PM

RESERVATIONS

flour + water & central kitchen pasta classes


Dates:
June 14, 2016 - 6:30PM
noodles

July 26, 2016 - 6:30PM
stuffed pastas

August 10, 2016 - 6:30PM
a look into central kitchen pastas

August 23, 2016 - 6:30PM
semolina based pastas
Event Structure:
Pasta class with flour + water Chef de Cuisine, Evan Allumbaugh (2015 Zagat 30 under 30)
Three-course family style dinner with wine pairings
Fresh pasta from class & recipe book to take home
**Signed copies of the cookbook, flour + water pasta available for purchase

About the Class:
With a glass of prosecco in hand and charcuterie platters at your fingertips, guests are encouraged to learn and create in a hands-on pasta making experience in ne timeas restaurant group's event space, The Upstairs. These interactive classes offer techniques for making fresh pasta. Guests will practice mixing dough, explore making pasta, with a hand-cranked pasta machine as well as shaping and filling stuffed pasta.

At the end of class, participants will sit down to a three-course dinner prepared by flour + water, including wines from the regions discussed in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow.

PURCHASE TICKETS

central kitchen 2.0 – a letter from chef thomas mcnaughton


July 6, 2016

Dear Friends,

The old Central Kitchen will close its doors on July 9th 2016. The new Central Kitchen will open to the public on July 21st.

Doing a standard press release for this great evolution of our restaurant did not make sense to me. A letter to our community, friends and family did.

I love Central Kitchen right now. We have a busy space, outstanding food and I am so proud of what we put out every service. That said, the crazy momentum of a busy restaurant, open every day, makes it hard to implement changes, let alone the major overhaul we have been thinking about for some time now.

It has always been our goal to be an accessible, neighborhood restaurant along the 20th street corridor but to some we are still perceived as a higher end restaurant, and that has never felt right to me.

I want to make a clear statement of what Central kitchen will be.

The remodel starts with the kitchen redesign, which will allow for both stylistic changes in the food as well as a greatly increased efficiency, and I have to admit, a few new fun things to play with.

The beginning of the new menu is comprised of our love for all things raw, cured, fermented and smoked coming from our shared larder and Salumeria’s cure box. Next, we will have a section celebrating the amazing vegetables our farmers are growing. There will be an expanded pasta and bread program created in flour + water’s dough room just a block away. The end of the menu will focus on meats and fish prepared in our new wood burning hearth. Our menu will list all items as sharable and communal. The meats and fish coming from the hearth, as well as simple crudos and vegetables, will honor the amazing, local products from the Bay Area. We will offer more options for people to enjoy, both smaller plates and large format dishes.

The kitchen remodel will also allow us to greatly improve our ability to feed our two private dining rooms: The Upstairs and The Butcher Block. Since the opening of Central Kitchen, the private dining rooms have added 55 seats to the already existing restaurant.

I am thrilled to have the freedom to start from scratch with this new menu and focus ultimately on the things I crave and want to eat. Central Kitchen will be a welcoming gathering place that is more connected to the neighborhood than ever before.

Thank you for your continued support of not only me and Central Kitchen, but also for the Ne Timeas Restaurant Group family.

Hope to see you soon,

Thomas McNaughton
Chef/Partner

Salumeria Launches Weekend Brunch Starting Saturday, November 14, 2015


Starting Saturday, November 14, Chef Thomas McNaughton will offer weekend brunch at Salumeria from 10am – 2pm. On Saturday and Sundays, guests will be able to place brunch orders at Salumeria and enjoy their morning in the sun-filled courtyard and dining room.

Salumeria will offer new savory egg dishes such as Scrambled Eggs with pumpkin, goat cheese, spinach and chili, a Fried Chicken and Egg Sandwich, and Poached Eggs with braised pork cheeks, polenta and salsa verde, as well as some of central kitchen’s most beloved former brunch items such as the Bacon Walnut Sticky Bun and Apple Cider Donuts. Guests can also order sides such as Crispy Fingerling Potatoes with malt vinegar and Parmigiano, Avocado Toast with sourdough, lime, chili and sesame seeds, and Applewood Bacon, smoked in-house.

To accompany brunch, Director of Operations Andrew Record and Wine Director Sam Bogue have created a selection of delicious low proof cocktails to get the weekend morning started, such as the Pacifica, a build your own mimosa adventure that comes with a carafe of bubbly wine, half carafe of fresh squeezed orange juice, garden herb syrup and bitters.