E & F Pizzeria, the new micro-pizzeria from Chef Adam Pawlak of Egg & Flour, opens today at 11 a.m. at the Crossroads Collective, 2238 N. Farwell Ave.
The new micro-pizzeria, which is expected to open in the next few weeks, will occupy the vacant vendor stall adjacent to Egg & Flour, acting as an extension of the pasta bar’s popular brand.
Like its pasta bar sibling, E&F pizzeria will use high quality ingredients chosen with care to create pies that are both unique and approachable. The pizzas will feature a hand-tossed, pliable crust – not unlike a New York style pie – that bakes quickly (in about 7 minutes in a 700-degree oven).
The menu will include three signature pies available every day, plus one specialty pizza which will change out daily, weekly or as inspiration hits. All will be available as both full sized 16” pizzas, as well as large quarter-pie slices.
Salads will also be available for purchase, along with pizza and salad combos and beverages including canned sodas and sparkling water.
Featured pies for opening week will include:
- Four Cheese (vegetarian): mozzarella. whipped ricotta, provolone, tomato sauce, oregano, parmesan (slice for $5; pie for $20)
- “Pepperoni”: pepperoni cups, hot capicola, soppressata, tomato sauce, mozzarella, parmesan (slice for $6; pie for $23)
- Shroom (vegetarian): mushroom blend, parmesan cream, mozzarella, truffle oil, parsley, shaved parmesan (slice for $6; pie ffor $23)
- Featured pizza: parmesan cream sauce, bolognese sauce, fresh basil, grated parmesan (slice for $6; pie for $24)
Pawlak notes that, although navigating the pandemic has definitely presented challenges, and there’s always a risk with expansion and introducing a new concept. But he says he has confidence that he’s in a good position to move forward.
“I really see a need here for another approachable and desirable concept for our guests,” he says.“Crossroads management has worked hard to create a safe space for diners who elect to dine with us; but also fast, efficient and easy online ordering tools for delivery and pick up.
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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