Egg & Flour serves up fresh pasta at Crossroads Collective
The next vendor to open at Crossroads Collective starts serving at 11 a.m.
Pawlak’s concept focuses on fresh pasta offered at fast-casual prices. Egg & Flour is Pawlak’s first concept; he was previously the chef at Black Sheep in Walker’s Point.
Pawlak said in a news release that he worked hard to hone his skills on different pasta shapes, sizes and varieties. Customers can expect “ever-changing” noodle and sauce combinations, according to the announcement.
The opening day menu includes options such as creste di gallo with pesto and pappardelle with bolognese or tomato sauce.
Customers can substitute noodles made from zucchini for a gluten-free and vegan option. Salads and fresh bread are also available.
Crossroads Collective opens daily at 11 a.m.
Monday through Thursday, the food hall closes at 9 p.m. On Fridays and Saturdays, the venue closes at 10 p.m. Closing time on Sunday is 8 p.m.
The food hall filled a space previously held by Rosati’s pizza and Oriental Drugs. New Land Enterprises developed Crossroads Collective.