Back in May, Egg & Flour Pasta Bar opened inside Crossroads Collective. Since then, the brainchild of former Black Sheep executive chef Adam Pawlak has garnered favorable reviews and has thrived in the East Side food hall. Following what they’re calling “a successful incubation period at Crossroads,” Egg & Flour will open a second location in 2020.

According to a press release, Pawlak and company are working to open a larger-scale space at 2273 S. Howell Avenue, in the former site of D14 Brewery & Pub. The second Egg & Flour will also have a fast casual setup and many of the same specialties of its East Side predecessor. However, ownership also intends to host pasta making classes at the new site sometime after the forthcoming restaurant’s projected opening in early 2020. Here’s the full press release:

EGG & FLOUR TO OPEN SECOND LOCATION IN BAYVIEW, EXPAND OFFERINGS, AND START PASTA MAKING CLASSES IN 2020

Milwaukee, WI – Monday, October 14, 2019 – Chef Adam Pawlak will open the second Egg & Flour location at 2273 S. Howell Ave in the heart of Bayview. Pawlak opened the first Egg & Flour this past May at the East Side’s Crossroads Collective, Milwaukee’s first food hall.

After a successful incubation period at Crossroads, Pawlak and team returned to initial plans for the concept to realize the next logical step is to live within its own four walls. Egg & Flour Bayview will open early 2020.

“Bayview is a special place for me. I grew up in Bayview and my mom still lives in the home I was raised in,” said Pawlak. He added, “I’ve always wanted to be a part of the Bayview business community and Egg & Flour is a perfect fit; our business model and culture fit that of the neighborhood and we’re proud to be 100% locally owned and operated.”

The Egg & Flour experience will be similar to what diners expect at Crossroads; the setting will be casual and fast…or “fast casual” as they say. Diners will order at a counter where the team will quickly build tickets as they come; guests will be able to watch their bowl of pasta be built as the open-micro kitchen will resemble much of the Crossroads booth space. From the moment the pasta hits the water to when fresh cheese is grated, every step of the build process is visible to the guest. Egg & Flour Bayview will not offer full table service. Like many modern fast casual restaurants, at the end of the guest’s visit, leaving empty plates and used flatware can be left at the several bussing stations.

“People are eating differently these days,” commented Wes Shaver, concept leader for Egg & Flour. He added, “The food and beverage industry has experienced quite a few blows the last two years; grocery stores have bars now, food courts have become fashionable food halls, and more than ever, restaurant owners are fighting for dollars. What we’ve created is a hybrid model that brings high quality food and drink to the price point that competes with national fast casual brands.”

Egg & Flour was the first of its kind in the Milwaukee market; offering made fresh (that morning) pasta with a variety of different and ever changing noodle (pasta) and sauce combinations, again, all made fresh daily. Egg & Flour will continue with fresh, made daily offerings providing a high end, fresh pasta experience at fast casual prices.

Diners can expect handmade raviolis, tortellini’s, agnolotti, and a variety of fresh extruded pasta such as linguine, rigatoni, fusilli, shells of all sizes, and much, more…including “zoodles” for gluten intolerant and vegan guests.

“Watching this (Bay View) area grow and develop into what it is today has been fun and exciting to watch,” Said Pawlak. “I’ve always wanted to own my own restaurant in Bay View and I think Egg & Flour will be great for the area; who doesn’t love fresh pasta? Also, I believe our business model fits the community aspect of the neighborhood,” he added.

Egg & Flour Bayview will bring a plethora of additions to the experience. Offering a selection of beer (both domestic and import), private label wine, sparkling and more. Sodas, drinking water, etc will also be available. A dedicated retail area will feature pasta “to-go” as well as other sauces, cheeses, salads, and more. Since opening at Crossroads, a common question asked is “can I buy fresh pasta to take home?” The new Bayview location allows for additional production of fresh pasta that can be sold separately for at-home cooking. Fresh pasta offerings will include favorite noodles such as bucatini, rigatoni, pappardelle and specialty featured stuffed pastas like ravioli and tortellini. The retail section will also include Egg & Flour sauces to-go as well, such as pesto, and Bolognese.

Pawlak will be exercising traditional and nontraditional techniques to make the pastas; using handed down, family techniques as well as some “new school” or more technical ways of preparing them. Pawlak will also be offering monthly pasta making classes and chef’s table experiences where interested guests and can learn how to use pasta extruders as well as fine hand tools for pasta making.

About The Author

Tyler Maas
Co-Founder and Editor

Before co-founding Milwaukee Record, Tyler Maas wrote for virtually every Milwaukee publication (except Wassup! Magazine). He lives in Bay View and enjoys both stuff and things.

X