In mid-March, the new East Side food hall, Crossroads Collective (2238 N. Farwell Ave.), is slated to debut its newest vendor – Egg & Flour Pasta Bar.
Owner Adam Pawlak, most recently the executive chef at Black Sheep in Walker’s Point, plans to offer fresh pastas (as in, made that morning), including handmade varieties like ravioli, tortellini and agnolotti and extruded pastas (the dough is put through a hand-cranked extruder, for instance). The extruded latter are things like linguine and spaghetti, rigatoni and fusilli. Pawlak also plans to have options for vegans and diners with a gluten intolerance. He plans to use traditional and nontraditional methods and offer a staple menu (things like mac and cheese and pasta Bolognese).
Says Pawlak, in a press release: “I want people to come in and enjoy handmade truffle ravioli with Parmesan cream says in less than 10 minutes… and without breaking the bank.”
The micro-food hall, open since December 2018, is also home to vendors offering tacos, barbecue, soups, vegan crepes, Middle Eastern specialties and ice cream.