CLE Takeout Guide: Flour

True to its name, Flour boasts a menu heavy on the carbs. The restaurant features traditional Italian dishes made with fresh pasta from its own Flour Pasta Co., located in Bedford Heights, and entrees such as short rib osso bucco and wood-fired pizzas topped with fresh mozzarella — all with a focus on locally sourced ingredients.

Typically, the entire dine-in menu is also offered to go, but they recently switched to an abbreviated, comfort-food-oriented takeout menu. “It’s chef-driven but very approachable food with pasta and pizzas that travel well,” says chef and partner Matt Mytro.

While pizzas and pastas are made the usual way, weekly-changing entrees plucked from the regular menu, such as pan-seared salmon, are served a la carte with the protein and sides offered separately. It’s a recipe that’s worked — Flour’s usually robust takeout business has continued to be steady. Quarts of house-made marinara and packs of fresh pasta have been added to the takeout menu, and bottles of house wine are available to recreate Flour’s contemporary vibes at home. 

Try This: The classic Italian tagliatelle Bolognese ($16-$24) features a meaty red sauce with flat, ribbon-like noodles.

How To Order: By phone, Online, DoorDash

34205 Chagrin Blvd., Moreland Hills, 216-464-3700, flourrestaurant.com