Egg & Flour Pasta Bar’s Second Location to Open on March 9

Egg & Flour Pasta Bar’s Second Location to Open on March 9

At the new Bay View space, the pasta joint will offer things (prosecco on tap!) its location at the Crossroads Collective doesn’t.

The lines that form at Egg & Flour Pasta Bar in Crossroads Collective food hall are there for good reason. Chef/owner Adam Pawlak makes simplest hand-made pasta feel like a feast. Now his second location at 2273 S. Howell Ave, in Bay View is gearing up for its debut on Monday, March 9. 

As at the Crossroads space, diners will order at a counter and be able to watch as their dish is prepared. Pawlak’s menu accents quality and simplicity, with pastas like pappardelle with Bolognese and Parmesan, and bucatini with cream, Grana Padano cheese and black pepper ($10-$12).  There will be seats for on-site dining, but the fast-casual resto will not offer full table service. 

Photo of chef Adam Pawlak, courtesy of the restaurant

What’s different about the Bay View location? For starters, there’s a beverage program. And that’s a mix of red and white wines, craft beers, sodas and prosecco served on tap. Wines are by the glass ($5) or bottle ($25), and prosecco is by the glass ($6) and carafe ($25).  Also unlike at Crossroads, this space allows Pawlak to offer fresh pasta for sale pasta that diners can prepare and sauce at home. Also for sale: cheeses by Wisconsin’s BelGioioso and fresh breads from Black Shoe Bakery (part of the restaurant group that operates Blue’s Egg restaurants). The breads include sourdough, baguettes, olive loaf and a puff pastry stuffed with Gruyere cheese. 

Down the line, the new location will host pasta-making classes, chef collaboration dinners and multi-course tasting-menu dinners on the one day each week (Sunday) that Egg & Flour will be closed. And that brings us to the hours it’s open: Mon-Thurs 11-9 p.m.; Fri-Sat 11 a.m.-10 p.m. 

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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.