Follow @tablehopper on Threads!
Learn more
Feb 2, 2010 1 min read

Pizzaiolo Jon Darsky "Peels Out" of Flour + Water

Pizzaiolo Jon Darsky "Peels Out" of Flour + Water
One of Darsky’s pizza margheritas.
Table of Contents

I returned to SF to learn the much-lauded pizzaiolo at FLOUR + WATER, Jon Darsky, has left. We had a chance to talk, and the departure was amicable and respectful—he is leaving so he can start focusing on his own project, which is hard to do while working full-time in such a busy kitchen. He says of his departure, “Not to say the experience wasn’t great, but working all those hours wasn’t going to get me closer to building my dream.”

Darsky, a New Yorker whose background also includes Pizzaiolo and Pizzeria Delfina, is currently scouting neighborhoods where he can open a pizzeria with a wood oven, turning out Neapolitan-style pies made with American ingredients. (The dough-obsessed Darsky is proud to use American flour.) He would also like to offer sandwiches during the day, made on fresh-baked bread. He is going to be working with his brother on the project, who will be coming out from New York to work with him. As for Flour + Water, chef and partner Thomas McNaughton is running the show, with staffing adjustments being made in the kitchen as needed.

One of Darsky’s pizza margheritas.

Great! You’ve successfully signed up.
Welcome back! You've successfully signed in.
You've successfully subscribed to tablehopper.
Your link has expired.
Success! Check your email for magic link to sign-in.
Success! Your billing info has been updated.
Your billing was not updated.