Tucked away in the greenery of Moreland Hills, Flour has made a name for itself in Northeast Ohio. It isn’t always easy for restaurants based in the suburbs to cause a stir, but this contemporary Italian joint has been authentic and fresh for the last 15 years.

Opened by Chris DiLisi and Paul Minnillo in 2010, Flour gained traction quickly. Recognized by the James Beard Foundation, the Food Network, and featured across all local media outlets, Flour was bringing Westsiders to the East to try their famous, house-made pastas and pizzas.

Now, we speak with Chef and Co-Owner Matthew Mytro as he reflects on where Flour has been, where it’s going, and what you need to try.

From The Beginning

Matthew Mytro joined Flour only four months after the restaurant opened, and has been an integral part of the kitchen ever since. Mytro, who found a love for cooking at an early age, was a perfect fit for DiLisi and Minnillo’s vision.

“Paul (Minnillo) wanted to do a chef-driven Italian restaurant, but make it where you could come in here, sit down, and have a business meal and a nice bottle of wine without breaking the bank,” says Mytro.

There’s an emphasis on local ingredients, and the menu, from appetizers to desserts, features completely house-made items in the Flour kitchen. Working closely with farmers and artisans within the area is the foundation for their food preparation.

“Our goal has always been to put out the best food and service possible,” says Mytro. “I would say we’re more of a modern Italian restaurant, we’re not traditional in any sense, and we don’t follow any specific recipes.”

A dinner menu adorned with fresh pastas and wood-charred pizza, contrasted by simple favorites like a grilled cheese and a smash burger for lunch; Flour has it all, and it doesn’t have to be traditional.

Mytro mentioned a special featuring tortellinis filled with short ribs in an Asian broth, rich in ginger and soy flavors. Oftentimes, you might find these creative dishes swing by as a monthly feature, June’s being a caprese pizza, topped with marinated heirloom tomatoes, burrata, arugula, and balsamic.

^{Cooked to perfection, the house-made pastas are the very first thing we recommend. (Courtesy of Eat Local Ohio)}

Flour Pasta Company

Among the many big-name pasta brands you’ll find on the shelves, Flour Pasta Co. stands out from the competition (which, if we’re being honest, there is none). Over the last seven years, Flour Pasta Co. has been supplied across 100 grocery stores and 9 states, but it all began with Flour, a bronze die, and ambition.

“We were already hand-making all of our pasta, and then we bought an extruder,” says Mytro.

The key is in the bronze die, which shapes the pasta. By pushing the dough through the die, it emerges at roughly 96-98 degrees and is shaped according to the chosen die.

“Once (the pasta) hits ambient temperature, it starts to slowly start to dry— not as much as the ones you see on the shelves, but it creates this hard exterior that helps absorb the sauce.”

Bronze die-cut pasta is an alternative to some of the big-name brands you’ll find on the shelf, which typically use a Teflon die to shape their pasta. By utilizing a bronze die, Flour Pasta Co. prevents the transfer of microplastics onto its products, thereby benefiting consumer health and enhancing sauce absorption.

Flour Pasta Co. offers a line of slow-dried and fresh pastas, as well as jarred sauces, all featuring minimal, high-quality ingredients. You’re not just buying it for a quick dinner, you’re investing in a quality alternative to big-name additives.

And, all of the pastas are completely vegan, as Mytro notes that the egg just “wasn’t needed” as he couldn’t decipher a noticeable difference without it.

Flour Events & Catering

Flour has been in the catering business for quite some time, but their strides for the last three years have shifted towards growth. They know Italian food, and they do it well, but Mytro talks about how else Flour plans to serve.

“We don’t want to be pigeonhole into just being Italian, at least on the catering side. We want people to know we could do anything and everything,” says Mytro. “We’ve specialized in the customized market with guests, so we’re not just a catering company that has preset menus. If someone wants a sushi chef, we’ll have someone roll sushi in your house.”

Every event is individual, and so is the menu. Flour wants to meet you where you are. This shift towards events rather than just catering builds on what the heart of Flour does in-house, which is to build a community and cultivate a vibe.

“We’ve become a heavy, focused neighborhood restaurant. We have a lot of people that you see three, four days a week. I’ve been here 14 years, and I’ve literally seen kids grow up!”

In this, it’s no surprise that many locals and regulars want Flour to be a part of their big days, whether it be a birthday party, graduation celebration, or a wedding reception.

And, after-hours, Flour rents out the Youngluxury offices next door to hold intimate parties beyond the dining room. The ambiance is unmatched and a perfect alternative to renting out the restaurant’s main party room for those who want to be detached from the crowds.

Flour’s Fame

The dining room is full, the pasta’s stocked on the shelves, and the events are taking off. This is no easy feat, especially not for a restaurant situated outside of the heart of downtown Cleveland.

“I think it really boils down to the people here. At the end of the day, we’re necessarily different and recreating the landscape of food, you know? I think when it comes to myself and every single person in this building, we just really care,” says Mytro.

Mytro’s passion for fresh, high-quality food and welcoming service is evident through the success of everything Flour has touched. If, somehow, you haven’t made it out to Flour over the years, now is the time. Take the trip out and try the food, you certainly won’t be disappointed.

“Saturday nights are funny though, you don’t ever see anybody that you know.”

 

 

 

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34205 Chagrin Blvd, Moreland Hills

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