In March, we brought you the news that Egg & Flour Pasta Bar would be the latest concept to join the slate of vendors at the Crossroads Collective, 2238 N. Farwell Ave.
It was announced today that the concept – the first of its kind for the East Side – will open to the public on Tuesday, May 14 at 11 a.m.
Egg & Flour is spearheaded by former Black Sheep chef Adam Pawlak, who will bring a combination of his family traditions and new-school techniques to bear on his approach to handmade pasta and sauces.
"I’ve thoroughly enjoyed the process of putting together my very first concept and am thankful for all of the help and guidance along the way," says Pawlak, who has spent the past few months honing his fresh pasta skills and gleaning customer feedback and practice executing pasta service during tastings, including a recent pop-up at Story Hill BKC.
Diners can expect a menu of pastas – both core offerings and seasonal specials – that are made fresh daily. Options will include handmade ravioli, tortellini, agnolotti and a variety of extruded and cut pastas, including linguine, rigatoni, fusilli and shells. Zoodles will also be available for guests who would prefer to avoid gluten or additional carbohydrates.
The opening menu will feature a variety of salads and sides, including house greens with creamy parmesan or balsamic vinaigrette ($5 or $9); caprese and burrata salad with pesto and balsamic vinaigrette ($6 or $11); and fresh Black Shoe Bakery baguette served with spread for $3.
Pastas will include creste di gallo (basil pesto/sun dried tomato pesto, $10); pappardelle with bolognese ($14); shells with house cheese sauce, bacon, bread crumbs and chives ($12); bucatini with cream, Grana Padano and black pepper ($12); and a pasta of the day (pricing will vary).
For daily updates, photos and specials, follow Egg & Flour on Facebook or Instagram.
Crossroads Collective is open daily with hours Monday through Thursday from 11 a.m. to 9 p.m.; Friday and Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m.
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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