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
greateffingpasta.com
[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:
- Caprese salad with burrata, pesto and balsamic vinaigrette
- Angel hair pasta with tomato, parsley, garlic butter and parmesan ($12, Bay View only)
- Pappardelle with bolognese and parmesan ($14)
- Rigatoni with tomato cream sauce, basil and burrata (pictured above, $14)
- 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!
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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