Monday-Thursday 530pm-10pm
Friday & Saturday 530pm-11pm
Sunday 530pm-9pm

Reservations recommended;
walk-ins welcome.


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'.




Thomas McNaughton

Executive Chef




Andrew Record

Director of Operations


Jonathan Veenker

Sous Chef


Geno Tomko & Sam Bogue

Wine Directors


Emerald Johnson

General Manager, Salumeria


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)


(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

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Mr. Espresso

(Oakland, CA)

Paxton Gate

(San Francisco, CA and Portland, OR)

Noise Pop

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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.


(San Francisco, CA)

For all press inquiries please contact
Kate Michels | Director of Sales & Marketing

Life & Thyme



First Bite: Central Kitchen


10 Must Try Fall Dishes in The Bay Area

San Francisco Chronicle

The Bay Area's Top 100 Restaurants


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


Where to shop in San Francisco: Trendsetter picks

SF Weekly

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



Where to Dine Outside This Summer - 2012


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.


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.


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 Event Sales Manager, Ashley Stuparich, via e-mail at events@netimeas.com, or by phone at 415-826-7005.
Or inquiry below:

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.

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.

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 Event Sales Manager, Ashley Stuparich, via e-mail at events@netimeas.com, or by phone at 415-826-7005.
Or inquiry below:

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.

Celebrate New Years Eve with central kitchen

Celebrate the kick-off to 2016 over a five-course tasting menu created by Chef Thomas McNaughton for $125 per person and optional wine pairings beginning at $75 per person.

Make your reservation here!