By Lori Fredrich Senior Writer Published Oct 14, 2019 at 8:22 AM

It's time for Dining Month, presented by Deer District and its spooky Halloween-themed alter ego, Fear District. Throughout the month of October, we'll be serving up fun and fascinating content about all things food. The signature dish, however, is our 2019 Best of Dining poll, who's winners we will dish out all month long. Get hungry, Milwaukee! 

Freshly made pasta is coming to Bay View.

Chef Adam Pawlak announced today that he will open the second Egg & Flour location at 2273 S. Howell Ave.

The restaurant, which is expected to open in early 2020, has established a following since opening at Crossroads Collective, 2238 N. Farwell Ave., last May, prompting Pawlak and his team to revisit plans for an independent brick and mortar location.

"Bay View is a special place for me," notes Pawlak. "I grew up in Bayview and my mom still lives in the home I was raised in. I’ve always wanted to be a part of the 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 percent locally owned and operated."

Diners can expect a similar fast casual experience to that established at Crossroads Collective, including counter service at an open micro kitchen where they can watch their bowls of pasta being created. They can also expect fresh, high-end handmade pastas and sauces at fast casual prices.

"People are eating differently these days," commented Wes Shaver, concept leader for Egg & Flour. "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."

The menu at Egg & Flour in Bay View will feature handmade ravioli, tortellini, agnolotti and tortellini along with a variety of fresh extruded pasta including linguine, rigatoni, fusilli and shells of all sizes. Zoodles will also be available for gluten-free and vegan guests.

The restaurant will also feature a selection of both domestic and imported beer, private label wine and a variety of non-alcoholic beverages.

Thanks to customer demand, a dedicated retail area will feature pastas (including bucatini, rigatoni, pappardelle and specialty stuffed pastas including ravioli and tortellini) accompanying sauces, cheeses, salads, and more, all of which can be purchased and prepared at home.

Pawlak also plans to launch monthly pasta-making classes and a chef’s table experiences where interested guests and can learn how to use pasta extruders and fine hand tools for pasta making.

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.