Feeling a little saucy? Well, Egg & Flour, the fast casual pasta bar at 2273 S. Howell Ave. in Bay View has your number. In fact, they’re exploring a number of new pasta-bilities with a brand new menu of offerings, including crowd favorites like a chicken parmesan sandwich and their Flamin’ Hot Cheetos-topped hot shells.
The new menu, composed of popular specials and dishes which have proven themselves over time, will debut starting at 11 a.m. on Wednesday, Nov. 16 at Egg & Flour Bay View.
Crowd Favorites
Among the new offerings is an appetizer which made its inaugural debut at E&F Pizzeria at Crossroads Collective, but quickly became a popular choice for an accompaniment to Egg & Flour’s pasta selections: Cheese bread
Comprised of a Sciortino’s Italian roll topped with garlic and mozzarella cheese, plus tomato sauce for dipping, this easy-to-share appetizer will now be available on the daily for $7.
Another crowd-pleaser is their Wisconsin Mac. Formerly available as a Monday-only special, this classic mac made with housemade lumache pasta, cheese sauce, cheddar cheese and parmesan is now available every day for $14, as well as on Mondays for the special price of just $10.
Guests can also gussy up their mac with housemade meatballs, crispy chicken, shrimp or any number of add-ins for a slight up-charge.
If you’re looking to spice things up, Egg & Flour’s Hot Shells, featuring cheese sauce, parmesan and a topping of Flamin’ Hot Cheetos and chives is also available daily for $15.
Chef Adam Pawlak has also added two additional pasta dishes from his repertoire to the regular menu. The first is housemade campanelle pasta topped with the roasted tomato butter sauce that he regularly features at his popular cooking classes. That’s enhanced by fresh spinach, roasted red peppers and a liberal smattering of herbs and freshly grated parmesan ($15).
The second is a spiffed up version of Egg & Flour’s classic bolognese which is Pawlak’s favorite dish to eat when he’s working at the pasta shop.
“When I eat bolognese, I like to add a bit more butter and cream,” he says, “And why not throw a burrata ball on top?”
The resulting pasta, called “The Adam” features housemade pappardelle pasta topped with house bolognese, cream sauce, herbs, a 4-ounce ball of burrata and a liberal dusting of fresh parmesan ($20).
Sandwiches
For guests who’d prefer a sandwich to pasta, Pawlak has also added three sandwiches to the regular menu.
Egg & Flour’s meatball sandwich, formerly a Monday-only special, features a Sciortino roll topped with housemade meatballs, tomato sauce, parmesan cheese and basil. It’s available daily for $13 and as a special on Mondays for just $10.
Fans of Egg & Flour’s caprese salad might also be happy to see the offering reimagined as a sandwich with sliced burrata cheese, fresh tomatoes, basil pesto, balsamic vinaigrette and parmesan ($12).
Unlike the appetizer, the sandwich omits the inclusion of pistachios in the pesto.
Another popular special, which will now be available on a regular basis is the chicken parmesan sandwich which is composed of crispy housemade chicken cutlets topped with tomato sauce, parmesan cheese and basil ($14).
“It’s one of my all-time favorite sandwiches,” notes Pawlak. “And there just aren’t enough of them out there. So we decided to put ours on the menu so that folks could order it whenever the craving strikes.”
Egg & Flour Pasta Bar is open for lunch and dinner with hours Wednesday through Saturday from 11 a.m. to 9 p.m., Sunday from 11 a.m. to 8 p.m. and Monday from 11 a.m. to 9 p.m. (Closed on Tuesdays).
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.
