As at the East Side food hall, in the new space diners will order at the counter, watch their pasta being prepared in the open “micro-kitchen” and take a seat in the space. The noodle and sauce combos change regularly, and the styles of pasta include ravioli, tortellini, agnolotti, as well as linguine, rigatoni, fusilli and shells. There’s also “zoodles” for vegans and those who can’t or choose not to eat gluten.
The difference between the East Side location and the one coming to Bay View is Pawlak is building in space for production of fresh pasta sold separately for at-home cooking. He also plans to offer monthly pasta-making classes and chef’s table experiences that educate guests on using tools like pasta extruders.
Egg & Flour to open second location
2273 S. Howell Ave., Bay View