Egg & Flour Pasta Bar is getting a second location in Bay View.

If you haven’t tried the pasta shop at Crossroads Collective (2238 N. Farwell Ave.), Egg & Flour, add it to your must-eat list. Open since May, it’s a great spot for fresh, homemade pastas. Owner Adam Pawlak is ready to expand, announcing today that he will open his second Egg & Flour location (2273 S. Howell Ave., Bay View) in early 2020. 

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.

At the Crossroads location, Pawlak – who before opening Egg & Flour was the head chef at Black Sheep in Walker’s Point – has offered things like pappardelle with Bolognese, and bucatini with cream, Grana Padano cheese and fresh black pepper ($10-$14). 

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. 


 

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