By Lori Fredrich Senior Writer Published Oct 12, 2020 at 12:01 PM

My annual article, 52 Restaurants for your Bucket List, was originally created to provide readers with an easy way to explore the wealth of restaurants in the Milwaukee scene over the course of one year (52 weeks). Today, as we navigate the COVID-19 pandemic, it provides a fun and equally compelling guide for folks who’d like to bring variety to their weekly meals while providing vital support to some of our finest local restaurants.

Here's today's featured restaurant, plus five dishes to try.

Egg & Flour Pasta Bar
Crossroads Collective, 2238 N. Farwell Ave.
2273 S. Howell Ave., (414) 885-0204

[Read more about Egg & Flour]

There’s nothing like housemade pasta, and Chef Adam Pawlak and his team execute theirs well, tossing out a variety of shapes from simple pappardelle to shells and handmade ravioli. There’s consistency in favorites like campanelle with pesto, as well as the fantastic, fresh-tasting burrata caprese salad (which makes a meal in and of itself). Even the simplest dishes, like angel hair pasta with tomato, parsley, garlic butter and parmesan are a treat.

5 dishes to try: 

  1. Caprese salad with burrata, pesto and balsamic vinaigrette
  2. Angel hair pasta with tomato, parsley, garlic butter and parmesan ($12, Bay View only)
  3. Pappardelle with bolognese and parmesan ($14)
  4. Rigatoni with tomato cream sauce, basil and burrata (pictured above, $14)
  5. Surprise yourself with specials (watch their social media channels for peeks at what's being served). Last week, for instance, you missed out on birria ravioli. Don't miss that the next time it rolls around!
Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.