20 Hours on 20th Street

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Last month, Ne Timeas Restaurant Group (along with Noise Pop, Nomic, and The Bon Vivants) threw the first ever 20th Street Block Party. It was a huge success, and drew a lot of attention to our little corner of the Mission. Organizing and putting on such a major event took a whole lot of work… but then again, so does each and every service at Ne Timeas’ establishments. Here, a look at the nearly non-stop work days that go into making flour + watercentral kitchen, and salumeria run so smoothly.



6:37am – The first sheets of pasta dough are cut in flour + water’s Dough Room.



7:10am – Chef Tom checks his rooftop chicken coup for fresh eggs.



8:06am – salumeria‘s sous chef Lyndsey Waters lights a fire in central kitchen’s hearth.



9:15am – central kitchens chef de cuisine Ryan Pollnow buys produce at the farmers’ market at the Ferry Building.



10:04am – Sous chef Grant Cotner breaks down a pig from Devil’s Gulch Ranch.



11am – salumeria puts out fresh, hot scones.



12:36pm – flour + water’s kitchen scores and bakes bread for dinner service.



1:13pm – Pasta production for flour + water and salumeria is in full swing.



2:05pm – Chef Tom sits down with flour + water’s kitchen staff to come up with the night’s menu.



3:47pm – The Ne Timeas receptionist prints menus for both restaurants.



4:45pm – Servers at both restaurants gather at the bar to learn about the night’s menu and make a plan for service. Above, Chef Ryan talks to the central kitchen staff.



5pm – Guests begin lining up outside of flour + water.



6:32 – Happy hour at salumeria.



 7:18pm – Over at trick dog, Morgan makes cocktails as things start to get busy.



8:26pm – flour + water’s busiest time of night. Above, sous chef Adam Rosenblum streamlines the flow of food from the kitchen to the dining room.



9:12pm – Guests enjoy a private party in salumeria.



10:03pm – At central kitchen, Chef Ryan puts the finishing touches on the evening’s last dishes.



11:32pm – central kitchen’s staff starts trickling over to trick dog…



12:09am – flour + water fires its last pizzas of the night.



1:19 – Just before last call, trick dog is packed.



2:20am – Getting ready to do it all over again… Chef Adam calls in orders for the next day.

**Photos by Asta Karalis, Zoe Ferrigno, and Kate Michels.

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