Wilson Bauer opened Flour Power in a 640-square-foot West Town storefront in 2020, originally conceived as a counter-service pasta spot before the pandemic forced a pivot. The restaurant later closed briefly to rethink its approach, emerging with what it calls a "Terpene to Table" philosophy that shapes its ingredient choices and cooking. It's BYOB, and hours are posted day-to-day on Instagram — the kitchen runs until the pasta sells out.
Regulars point to the pasta itself as the draw, along with a sense that the kitchen is working with real care rather than volume in mind. The no-frills setup and unpredictable hours have become part of the deal for a loyal, repeat crowd that treats the sellouts as part of the experience rather than an inconvenience.
Regulars point to the pasta itself as the draw, along with a sense that the kitchen is working with real care rather than volume in mind. The no-frills setup and unpredictable hours have become part of the deal for a loyal, repeat crowd that treats the sellouts as part of the experience rather than an inconvenience.