Former Black Sheep Chef to open Egg & Flour Pasta Bar at Crossroads Collective
Pasta is on its way to the Crossroads Collective, thanks to former Black Sheep chef Adam Pawlak, who will open a new restaurant, Egg & Flour Pasta Bar, at the new East Side food hall, 2238 N. Farwell Ave.
The new food and beverage concept, which is slated to open in mid-March, will showcase Pawlak's skills in making pastas, using both traditional and non-traditional techniques, some handed down from his family.
Diners can expect handmade ravioli, tortellini, agnolotti and a variety of fresh extruded pasta such as linguine, rigatoni, fusilli, shells of all sizes and alternative options like "zoodles" for gluten intolerant and vegan guests.
"I come from an Italian family where food is everything. It's in my blood and my roots," noted Pawlak in a release. "It only makes sense that my first concept is one featuring food I have been eating and cooking my entire life!"
Fresh pasta ... fast
Egg & Flour, which will be the first restaurant of its kind in the Milwaukee market, will offer pasta and sauces made fresh daily. The restaurant, which aims to offer a high-end fresh pasta experience at an accessible, casual price point, is expected to showcase a menu of both favorites and staples – including Pawlak's unique take on macaroni and cheese and a classic bolognese – along with rotating specials including stuffed pastas and chef's features.
"I have had this concept for awhile now and happy to build a fantastic team of people to bring it to life," notes Pawlak. "Pasta is a passion of mine. Fast casual pasta has never been done, and I'm here to fill that void in the Milwaukee dining scene.
"I want people to come in and enjoy handmade truffle ravioli with parmesan cream sauce in less than 10 minutes ... without breaking the bank. Fresh, made from scratch pasta available only in fine dining restaurants is a thing of the past!"
Pawlak, who left his post as executive chef at Black Sheep in February, has brought on a team of experienced business people to support the venture including cousin and Milwaukee entrepreneur Tony Goff of Goff Enterprises and This Time Tomorrow Foundation. Goff is a lifelong entrepreneur with a successful history of building brands within manufacturing, music and non-profit sectors.
Others include Randy Rhoades, a 25-year professional with high level sales and marketing experience, currently serving as an account executive for a leading women's healthcare company; Alex Anderson, one of Milwaukee's top Real Estate Agents and Investor with Power's Realty Group, bow-tie connoisseur and avid world traveler; and finally Wes Shaver, a 10-year veteran of Milwaukee's food, beverage and hospitality community to help develop the brand.
The initial launch of Egg & Flour at Crossroads Collective is the seed for what the team hopes to be a growing concept that will find homes in areas around the metropolitan Milwaukee market and beyond.
"I'm excited to help Adam and the team launch this concept; from a brand and guest experience, we really have the ability to break into an untapped market with fresh pasta and give people another great fast-casual option that doesn't skimp on quality or value," says Shaver.
Watch for more on the Egg & Flour concept soon at OnMilwaukee.
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