Egg & Flour Pasta Bar Is Opening a Pizzeria

Crossroads Collective is getting another new vendor.

Milwaukee chef Adam Pawlak has been in the news a lot lately. The owner of Egg & Flour Pasta Bar and “Hell’s Kitchen” reality TV show contestant is adding pizzaiolo to his titles. Pawlak is weeks away from opening E&F Pizzeria at Crossroads Collective food hall (2238 N. Farwell Ave.), where he also runs one of the two locations of Egg & Flour Pasta Bar.

The “micro-pizzeria,” as he calls it, will be located in the stall next to the pasta stand. Pawlak plans to offer “massive” pizza slices (quarter pie portions) and 16-inch whole pies, all cooked to order.

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He will feature three signature pies every day and one specialty pizza that will change often. Ingredients will be key, creating “unique, approachable” pies, says Pawlak. Other offerings will include salads, sodas and sparkling water.

“We love being on the East Side,” said Pawlak, by press release. “With our limited space in a food hall, we really maxed out our options at the pasta shop…so, when the space next to us became available, I really wanted to think of a creative way to expand Egg & Flour while bringing something fun and much needed for the food hall diners. Pizza just seems like a natural fit!”

Both the pizzeria and the pasta bar will be open seven days a week.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.