The team behind the wildly popular Italian restaurant Flour + Water in the Mission District is getting set to launch its latest project, the two-headed monster of Central Kitchen and Salumeria right down the street.

The project is still a little over a month away from being completed but has the makings of being every bit the star that Flour + Water is.

The two restaurants will be different entities attached by a joint courtyard. The courtyard will have a retractable roof and windows, along with a seating area. Central Kitchen, headed by chef de cuisine Michael Gaines, will be focused on the ingredients of Northern California, with a fine dining and refined touch. Salumeria, headed by chef de cuisine Matthew Sigler, is more of a quick service, take-out spot with house-cured meats and pickles along with local cheeses.

One of the most interesting aspects of the restaurants is going to be the produce aspect. The facility will house a rooftop garden and bee hive and grow their own herbs. Central Kitchen and Salumeria also received a $100,000 grant to start a sidewalk garden in front of the restaurant.

Chef Thomas McNaughton, who heads Flour + Water, said the menu is still a work in progress, but will not include pizzas or pastas. There are also plans to offer off-site catering for smaller private events and parties.

As of right now, the restaurant is hoping to open in mid-to-late February. The spot is also going to house the Bon Vivants Trick Dog (cocktails) and Humphry Slocombe’s latest project The Parlour (dessert), although they will all be separate projects.  Central Kitchen and Salumeria at the corner of Florida and 20th streets is already on my list for most anticipated openings in 2012.

• Tag: Bon Vivants, Central Kitchen and Salumeria, Flour + Water, Garden, House-Cured Meats, Humphry Slocombe, Matthew Sigler, Michael Gaines, Mission District, Northern California Cuisine, Restaurants