Fear not, Flour + Water’s closure for improvements was short lived and the celebrated restaurants resumes service today, in time to celebrate its five-year anniversary.

Managing to get away with a seven-day closure might seem hard for for popular a restaurant, but head chef Thomas McNaughten promises that brief absence allows for an additional sheen to the restaurant’s already popular menu and interior style.

Alongside current favorites like the pork raviolini and the pizza patata, McNaughten is offering an expanded menu with more options for starters, as well as some new meats, pastas, pizzas and desserts.

The closure also allowed for the installation of a new bar, refurbished tables and chairs and a fresh coat of paint—well-deserved enhancements after five years of capacity dinner service.