RESERVATIONS

walk-ins welcome; reservations recommended

HOURS

Monday-Saturday: 5:30pm-10pm
Sunday: 5:30pm-9pm

Join our 20th Street Wine Club

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About

central kitchen is a restaurant in San Francisco’s mission district that creates thoughtfully cooked food, using locally sourced ingredients from Northern California. central kitchen's seasonally driven menu is  presented by Executive Chef Thomas McNaughton of flour+water and Salumeria.  

Bios

Community

Press

Team

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. flour + water was also nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria.  In fall of 2014, Chef Thomas McNaughton published his first cookbook, flour + water pasta.

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.

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 2 Table

(San Francisco, CA)

Monterey Abalone Company

(Monterey, CA)

Lazzari

(Brisbane, CA)

King of Mushrooms

(Daly City, CA)

Judy's Family Farm

(Petaluma, CA)

Tomales Bay Foods

(Petaluma, CA)

Five Mountain

(San Francisco, CA)

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)

Almanac

(San Francisco, CA)

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

Life & Thyme

TMVIDEO_CK

FOURSQUARE

The 15 Best Places in San Francisco
Best Tasting Menu - 2016
Best Prix Fixe Menu - 2016

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

Alicia Puleo

General Manager

Andreas Bernard

Executive Sous Chef

Sam Bogue

Wine Director of Ne Timeas Restaurant Group

Sam

 

Mac Malone

Events Manager for Ne Timeas Restaurant Group

 

Erin Vogel Riordan

Director of Events & Marketing for Ne Timeas Restaurant Group

 


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



Private Dining Brochure


The Upstairs


Butcher Block


buyouts


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  

From intimate dinners to elaborate celebrations, we've got you covered! Check out all of our private dining options.  CK Brochure 2018

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 $125 per person five-course chef's choice menu begins with heavy snacks from our larder before moving into an appetizer course of two starters, a pasta course, protein entree with an accompanying side, and a dessert course. Optional wine pairing available for $65 per person.

food & beverage minimums:

sunday – tuesday: $3,000
wednesday– saturday: $3,500

every day in 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 – 16 guests
standing – 25 guests

menu options
four– course family style tasting menu ($98 per person)
The $98 per person four-course chef's choice menu includes selections from our larder to start, an appetizer course, pasta course, protein entree with a side, and an individual dessert course. Optional wine pairing available for $55 per person.

food & beverage minimums:

monday to tuesday: $1,000 
wednesday to saturday : $1,250

every day in December: $1,250

Sample Menu  Information  Gallery

For those looking to host a larger event, both flour+water and central kitchen are available for full buyouts, seven days a week.  From weddings to corporate parties, we offer a wide range of experiences!

Information  

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  


Pasta Classes

Each season, flour+water offers three unique classes concentrating on different pasta-making styles and techniques. These classes will take place in our premier event space, The Upstairs, at central kitchen.  

2018 Autumn Pasta Classes  -  DATES RELEASED SOON!

CLASS INCLUDES

  • Prosecco & charcuterie upon arrival
  • Instruction and demonstration by one of our chefs
  • Hands-on exercises rolling out dough and shaping pasta
  • Three-course family style dinner with wine
  • Fresh pasta from class to take home

For more information on public facing or private classes, please reach out to events@netimeas.com.

Private Pasta Classes

We are now offering private pasta classes!

Our private classes depend on the availability of our Culinary Team. Guests will be given the opportunity to learn about pasta making in Ne Timeas Restaurant Group's premier event space, The Upstairs.

Please inquire for availability: events@netimeas.com

Private Hands-on Pasta Making with Dinner

$325/person – Capacity 14 guests - $3500 minimum spend

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.

(length of hands- on class – approximately 2 hours)

(length of dinner – approximately 1.5 hours)