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CHEF ADAM PAWLAK TO OPEN “EGG & FLOUR PASTA BAR” AT CROSSROADS COLLECTIVE ON MILWAUKEE’S EAST SIDE

Milwaukee, WI – Wednesday, May 8, 2019 – In March, Chef Adam Pawlak, formerly of Walker’s Point restaurant Black Sheep will open Egg & Flour Pasta Bar on Tuesday, May 14, 2019. The fresh, made daily pasta bar is the latest concept to open at Crossroads Collective, the city’s first food hall. Diners can enjoy Egg & Flour Pasta Bar seven days a week, opening at 11AM.

 “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,” said Pawlak. He added, “I’ve worked hard to hone my skills on hundreds of different pasta shapes and sizes as well as stuffed pastas like raviolis and tortellini.”

 Egg & Flour will be a first of its kind in the East Side of Milwaukee neighborhood; offering made fresh (that day) pasta with a variety of different and ever-changing noodle (pasta) and sauce combinations, again, all made fresh daily. Egg & Flour will be unique in its way of providing a high end, fresh pasta experience at fast casual prices. Diners can expect handmade raviolis, tortellini’s, agnolotti, and a variety of fresh extruded pasta such as linguine, rigatoni, fusilli, shells of all sizes, and much, more…including “zoodles” for gluten intolerant and vegan guests.

 During Egg & Flour’s build out phase, Chef Pawlak collaborated with Chef and Owner of Black Shoe Hospitality, Joe Muench to host a pop-up experience at Story Hill BKC. The Monday pop up event served 180 bowls of pasta and 50 salads throughout the two serving times.

 “The pop up was a really great exercise for myself as well as our team,” said Pawlak. He added, it was really beneficial for me to talk to diners, see reactions and hear some feedback early in our planning stages…also, this helped us realize how long it takes to replenish pastas, sauces, and other items during a busy service.”

 Pawlak will be exercising traditional and nontraditional techniques to make the pastas; using handed down, family techniques as well as some “new school” or more technical ways of preparing them.  Egg & Flour will have a consistent menu of favorites and staples the menu daily, but will also change and rotate stuffed pastas, and Chef features.

 Egg & Flour Launch Menu Opening Day

 PASTA

 Creste Di Gallo - Basil Pesto/ Sun Dried Tomato Pesto (VG) Parmesan $10

Pappardelle- Bolognese Sauce. Parmesan $14

Pappardelle- Tomato Sauce. Parmesan $11

Shells- E&F House Cheese Sauce. Bacon. Bread Crumb. Chives $12

Bucatini- Cream. Grana Padano Cheese. Black Pepper. $12

Pasta Of The Day- Changes Daily $ Market

(Zucchini Noodles Substitute)

 SALAD

Greens- Tomato. Onion. Crouton. Carrot. Creamy Parmesan Dressing/ Balsamic Vinaigrette $5/$9

Caprese- Burrata. Tomato. Pesto. Crushed Nuts. Balsamic Vinaigrette. Parmesan $6/$11

FRESH BREAD - Black Shoe Bakery Baguette. Spread $3.00

For Media Inquiries:

            Please contact Wes Shaver at Wes.Shaver@gmail.com or call 718-962-5639 or Adam Pawlak at Adam@GreatEffingPasta.com or 414-795-6013. To learn Follow us on Facebook at Facebook.com/EggandFlourMKE and on Instagram @EggandFlourMKE for daily updates.

About Crossroads Collective:

Crossroads Collective opened mid December 2018 on Milwaukee’s Eastside in the historic Oriental Drugs space and was developed by Newland Enterprises. Crossroads Collective is Milwaukee’s first food hall and is home to six locally owned and operated concepts: Scratch Ice Cream, Heaven’s Table BBQ, Falafel Guys, Frida, and Beerline Café. For more information, log onto www.crossroadscollectivemke.com