The fast casual pizza concept will observe its final service on Sunday, Jan. 22.
The micro-pizzeria, which opened in December of 2020, was launched as a pilot of sorts for the Egg & Flour brand. But Chef Adam Pawlak says that, while the pizza concept thrived during the pandemic, his time has since been divided in too many directions to continue to give the concept the attention it deserves.
“Thank you to anyone who has come by and gotten a slice or a whole pie,” Pawlak noted in a farewell post today on Facebook. “And thanks to the amazing staff that kept this place going and helping me live my dream of my own little slice shop.”
Egg & Flour Pasta bar will remain open at the East Side food hall.
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.