Wauwatosa will soon be home to a third location for the popular Egg & Flour Pasta Bar. In fact, the new West Side location, which will be located inside the Metcalfe’s Market at 6700 W State St., is slated to open early March.
The fast casual pasta bar concept led by current “Hell’s Kitchen” contender Chef Adam Pawlak opened its inaugural location in May of 2019 at Crossroads Collective on the East Side. Community support allowed the pasta brand to expand quickly, and by March of 2020, Egg & Flour opened a stand-alone location in Bay View.
The third location will be uniquely situated inside of Metcalfe’s Market, in the area which housed the grocer’s Tosa Cafe. And, while many area supermarkets offer the added benefit of an on-premise sit-down cafe, the Egg & Flour model will be the first of its kind in the Milwaukee area.
Fresh pasta, fast
Much like the Bay View brick and mortar, the Tosa location will operate with a fast casual counter service ordering model, offering quick carry-out and both a dining room and small outdoor patio for diners who wish to enjoy their pasta on premise.
As for the menu, guests will be invited to enjoy a large selection of house-made pastas including cut pastas like pappardelle, extruded pastas (spaghetti, bucatini, and rigatoni) and specialty pastas including ravioli. Beer, wine and soda will also be available for purchase.
"Consistency makes or breaks you in this business,” says Pawlak. "And we’ve worked very hard at setting (and meeting) high standards of consistency, and our focus and commitment to bringing those standards to Wauwatosa is our top priority. From day one, we’ll be reinforcing those aspects in our team culture.”
Shoppers will be able to witness the pasta-making process thanks to a large open concept pasta kitchen visible to passersby. Even better, they will also be able to purchase fresh pasta, made onsite, to take home to enjoy with their families and friends.
“Metcalfe’s is thrilled to partner with Milwaukee’s own Chef Adam Pawlak to bring Egg & Flour to Wauwatosa!” commented Kevin Metcalfe, co-owner and director of operations for Metcalfe Market.
“Supporting local producers is something we are passionate about, and finding creative ways to work with our local restaurant community certainly supports that effort. Adam’s innovative recipes and fresh pastas are a tasty and convenient addition that we know our shoppers will love.”
“We’ve been dreaming of an ideal Tosa location since the moment we decided to expand the concept from Crossroads Collective,” says Pawlak. “Partnering with Kevin and the entire Metcalfe’s Market team has been great, and I can honestly say that our Egg & Flour platform is a perfect fit for the market.
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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