With a tenderness you wouldn’t expect from what is typically a very chewy endeavor, the octopus was accompanied by an olive relish that carried an herbaceous kick of oregano, parsley, and tarragon. Sitting on a bed of lemon aioli, this appetizer was some of the best octopus we’ve ever had.

Achef-driven, coastal-inspired escape has already made a splash in the Folsom foodie scene. The open-air feel and Southern California beach vibes of Flock Pizza have been met with a huge welcome from the Folsom community, and, at first bite, it’s clear why.

On a Friday evening at 5 p.m., there was only a single table available. The rest of the space was filled with a lively, fresh atmosphere that was well-suited to the unpretentious yet elegant design of Flock.

With an impressive culinary resume spanning some of the most renowned restaurants in the country—including stints with James Beard-recognized personalities—Chef Jordan Davis draws from an inspired family history to create an ingredient-first mantra that reverberates through every bite from the menu. Pulling from his childhood experiences of harvesting and cooking fresh vegetables and herbs with his mother, Chef Davis has based Flock’s menu around fresh ingredients while never using a single canned tomato.

Following our waitress’ advice, we decided to split a pie and a few appetizers. We started with the Spanish octopus, a bold undertaking with a Mediterranean twist. With a tenderness you wouldn’t expect from what is typically a very chewy endeavor, the octopus was accompanied by an olive relish that carried an herbaceous kick of oregano, parsley, and tarragon. Sitting on a bed of lemon aioli, this appetizer was some of the best octopus we’ve ever had.

Next, the Southeast Asian-inspired Brussels sprouts came perfectly charred, marinated in chili, lime, fish sauce, and sprinkled with peanuts. It was a delightful departure from your typical Brussels sprouts.

The meatballs then came in a fresh, house-made tomato sauce with a delicate balance of basil, fennel seeds, and chili flakes. The whipped ricotta added a much-appreciated touch of creaminess and freshness. “I want to feed people what I would want to feed my kids,” says Chef Davis, proud of his wholesome—and delicious—offerings.

Finally, the Asian pear pizza arrived on a three-day fermented crust. It was light, tasty, and, apparently, easier to digest than typical pizza dough. The three-day wait translated to a lightness of the crust uplifted by fresh mozzarella, arugula, prosciutto, and pear. If there was one thing I would add, it would be just a touch of olive oil to balance out the generous serving of arugula.

Delicious dinner aside, the open environment contributes to quite a noisy atmosphere, but the open seating, beach vibes, and community-inspired space were some of the things we liked most.

Overall, the ingredients-first ethos has created a unique and varied menu that’s forecasted to change with the seasons. Flock also plans on offering a lunch menu soon, and if it’s anything like their dinner, it’s sure to be #FlockingAmazing!

Hours: 4-8 p.m. (Wednesday, Thursday, Sunday); 4-9 p.m. (Friday, Saturday)
Try This: Meatballs, Brussels Sprouts, Potato Pizza, Asian Pear Pizza, Burrata, Spanish Octopus, Chili-Lime Prawns
Drinks: Beer, wine, and cocktails
Tab: $$
Heads-Up: Outdoor seating; vegetarian, vegan, and gluten-free options