The Mothership: Why "Water + Flour" is the True OG of SoHo

If you have been reading my guide to Tampa’s South Howard (SoHo) district, you know we’ve covered the trendy younger siblings: the rebellious Taco Dirty, the party-animal Green Lemon, and the wellness-obsessed Sweet Soul.

But now, it is time to pay our respects to the elder statesman. The anchor. The one that started it all.

Welcome to Water + Flour.

Located at 1015 South Howard Ave, this spot (formerly known as Ciccio & Tony’s, then Ciccio Water) is the genesis of the entire Ciccio Restaurant Group empire.¹ It’s where the "SoHo Vibe" was practically invented over 25 years ago. While new spots come and go with trends, Water + Flour remains packed, loud, and undeniably delicious.

Here is why the "OG" is still the heavyweight champion of Tampa dining.

The Origin Story: From NYC to the Bay

To understand Water + Flour, you have to look back to New York City in the 90s. The concept began with James Lanza and was named after his father, Frank (Ciccio) Lanza (a Fortune 100 CEO, no big deal).

When James came down to Tampa for the opening of the original location, he fell in love with what he called the "healthy mindset" of the Sunshine State. He saw Florida as a blank canvas to create something different: a place that wasn't just "Italian" or just "Californian," but a hybrid of both.

That hybrid became the blueprint for everything that followed. The "California Bowl" craze in Tampa? It started here. The obsession with high-energy dining? It started here.

The Menu: A Culinary Identity Crisis (In the Best Way)

The name Water + Flour literally explains the menu's dual personality, and it is the only place in town where this combination works.

• WATER (The Sushi & Raw Bar):

  This isn't grocery store sushi. We are talking high-end, creative rolls.

  • The "Hot & Crunchy Tuna": This is the roll that built the empire. Tuna, tempura onion, and sriracha aioli. It’s legendary.

  • The Poke Bowls: Before poke was on every corner, Water + Flour was doing the "Original Poke" with chili oil drizzle and kale slaw.²

• FLOUR (The Pizza & Pasta):

  On the other side of the kitchen, they are slinging heavy carbs.

  • The Pizza: They use naturally fermented sourdough (locally crafted by Gulfcoast Sourdough).³ It’s tangy, chewy, and holds up to toppings like the "Hot & Sweet" (pepperoni and Mike's Hot Honey).

  • The Pasta: You can get a Truffle Three Cheese Pasta that will put you in a coma in the best way possible, or a lighter Zucchini Al Limone.⁴

💡 The "Why Not Both?" Strategy: The ultimate power move here is ordering a Spicy Tuna Roll as an appetizer and a Brick Oven Pizza as your main. It sounds chaotic. It tastes like victory.

The Vibe & Hours

Water + Flour has mastered the art of the "cool casual" dinner. It’s dim lighting, high energy, and always buzzing.

• Weeknight Warriors: Open until 10 PM Tuesday through Friday, it’s a reliable spot for a late dinner.⁵

• The Weekend Brunch: On Saturdays and Sundays (11 AM – 3 PM), the patio fills up. The brunch menu bridges the gap between their concepts—think breakfast pizzas and sushi rolls with your mimosas.

The Logistics

• Address: 1015 South Howard Ave, Tampa, FL 33606⁶

• Phone: 813-251-8406⁷

• Catering: If you need to feed a massive party and can't decide between Italian and Asian food, this is your solution. (Contact: catering@waterandfloursoho.com)

The Verdict

New restaurants in SoHo often try hard to be "Instagrammable." Water + Flour doesn't have to try. It has history. It has the confidence of a restaurant that has survived 25 years in a brutal industry by doing one thing: Treating guests with respect and feeding them really, really well.

Whether you are Team Water (Sushi) or Team Flour (Pizza), the Mothership welcomes you.

Rating: 👑 The Crown Jewel of SoHo.