By Lori Fredrich Senior Writer Published Mar 05, 2020 at 8:01 AM Photography: Lori Fredrich

Last fall, we shared the news that Chef Adam Pawlak would be opening a second location for Egg & Flour at 2273 S. Howell Ave., in the former home of D14 Brewery. 

And, after just over four months of preparation, the highly anticipated eatery is slated to open to the public on Monday, March 9 at 11 a.m.

The fast casual restaurant concept – which specializes in fresh pasta and sauces made with high quality ingredients at affordable prices – has built an impressive following since opening in the East Side’s Crossroads Collective food hall in May of 2019. And it’s a goal Pawlak says he hopes to carry forward in Bay View.

"We love the regulars that we have built over the last 10 months at our East Side location, and excited to meet the regulars for our Bay view operation," notes Pawlak. "Being Born and raised in this neighborhood and now opening my own restaurant here is really a dream come true. I am hoping to add another great staple in the Bay View community."

Joining Pawlak at the new location is Chef Austin Vetter, former executive chef for Lowlands Restaurant Group and owner of Freshchef Meal Prep. Vetter, who will act as general manager for the restaurant, brings years of culinary expertise, operations acumen and management experience to the table.

What to expect

The new restaurant will operate similarly to the location at Crossroads Collective, which offers efficient, casual counter service and an interactive dining experience. An open micro-kitchen will offer guests a bird’s eye view of pasta dishes being prepared from start to finish. Meanwhile, busing stations will accommodate the collection of empty plates and flatware at the end of diners’ meals.

However, the Bay View location will showcase an expanded beverage program including craft beer, private label red and white wines ($5 for glass pours and $25 per bottle) and prosecco on tap ($6 per glass and $25 for a carafe). Additional options will include soda, sparkling water and cold brew coffee.

Desserts, including Scratch Ice Cream by the scoop and Madame Macaron macaroons, will also be available.

Fresh pasta, BelGioioso cheeses and freshly baked breads (including baguettes, sourdough, olive loaves and Gruyere stuffed puff pastry) from Black Shoe Bakery will also be available for diners who would like to bring the Egg & Flour experience into their home kitchens.

Beginning March 9, Egg & Flour will be open Monday through Thursday from 11 a.m. to 9 p.m. and Friday and Saturday from 11 a.m. to 10 p.m. The restaurant will be closed on Sundays to accommodate special events including pasta making classes, chef collaboration dinners and Chef’s Table experiences.

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.