By Lori Fredrich Senior Writer & Dining Editor Published Mar 11, 2021 at 8:03 AM

Just five days remain before Wauwatosans get their first taste of Egg & Flour Pasta Bar, which is slated to open its third location inside the Metcalfe’s Market at 6700 W State St. on Tuesday, March 16.

The fast casual pasta bar concept led by “Hell’s Kitchen” contender Chef Adam Pawlak will offer a menu of house-made pastas including  pappardelle, spaghetti, bucatini, rigatoni and ravioli topped with a variety of sauces from basil pesto and tomato sauce to butter and cream-based ($11-$17).

Pasta and salad in bowlsX

 Additional fferings will include fresh breads, salads and beverages, including soda, sparkling water and cold brew. Guests can also indulge in a variety of private label wine offerings (by the glass for $5), local and craft brews and prosecco on tap ($6 a glass).

As for the experience, guests can enter the restaurant through Metcalfe Market or through the eatery’s private entrance, located on the Western end of the building.

Once inside, diners will be able to quickly order their food at the restaurant’s counter and watch as their pasta is built from start to finish in the open kitchen. From there, they can take their meal to-go to enjoy at home, enjoy it in the adjoined seating area or out on the restaurant’s patio. At the end of their visit, guests can deposit empty plates and used flatware at provided bussing stations.

“I’m very excited to show Wauwatosa what we’ve been up to,” says Pawlak. “The space isn’t just what I hoped…it’s above and beyond all expectations. I think people will be blown away by it all – from the dining space to open concept kitchen, where people will be able to see pasta being handmade – it’s really spectacular.”

For those who’d like to purchase fresh pasta to prepare and sauce at home, Egg & Flour will also offer a display of house-made cut, extruded and filled pastas (made fresh daily) for purchase. 

“We’ve worked very hard since opening on the East Side to make sure every bowl of pasta or every portion of raw pasta is consistent and up to a high standard,” says Pawlak.

“Now, it’s time to take this incredible opportunity to serve the Wauwatosa community and knock it out of the park. I’m extremely grateful to Kevin and Tim Metcalfe as well as their awesome team. They’ve made this process not only productive but enjoyable. We can’t wait to cook for you!”

Beginning March 16, Egg & Flour Wauwatosa will be open seven days a week from 11 a.m. to 9  p.m.

Lori Fredrich Senior Writer & Dining Editor

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.