Posts tagged ‘Lawrence’
Zen Zero in Lawrence is packed every night, regardless of the wind chill factor or whether KU is playing basketball. That’s probably because it serves comforting soups, noodles and Asian specialties in a laid-back setting, with prices that are affordable for the many college students who frequent it. It reminds me very much of Lulu’s noodle shop on Southwest Blvd in Kansas City.
We started with Momos, Himalayan dumplings with charred tomato chutney and spicy sesame dipping sauce. A riff on the traditional steamed dumplings, the only real difference was the sauces that they came with–both were tasty.
I’m not a big coconut milk fan, which is why I was happy to see a curry dish on the menu that didn’t have it. The Dry Red Thai Curry with chicken and served with long beans was every bit as good as the same item on the Thai Place menu.
The Drunken noodles were hearty and flavorful. The flat noodles were tossed with oyster sauce, onions, peppers, tomatoes and Thai basil. Medium is quite spicy, so be ready to down lots of water if you order it that way.
The only downside of the dinner was that there were only two of us and we couldn’t try all the dishes we wanted to sample, but that can be easily remedied by a return visit.
You’ve got to check out the new Oread Hotel Restaurant in Lawrence. It’s ten stories of stone and dark wood, complete with restaurants, bars and even a nightclub in a “cave” in the basement. Sitting atop Mount Oread, it has a tremendous view of the KU campus and beyond.
We were there before a KU game and had hoped to eat in the Bird Dog Bar, but there was a 90 minute wait at 6 pm. So we opted for the more upscale Five 21 just down the hall. The restaurant is an extension of the rest of the interior, more stone, wood and picture windows. Very attractive, with low lighting.
We sampled several appetizers and a couple of entrees, all of which were good and nicely presented. The chicken with mashed potatoes was the winner of the evening, easily as moist and tender as I can remember having in a restaurant. The vegetarian entree was thankfully not your typical steamed vegetable platter–instead there was a perfect mold of sweet potato hash, surrounded by salad greens and perfectly cooked green beans. Other options include salmon, duck and filet.
The crispy shrimp with cashew slaw was tasty, as was the bruschetta with tomatoes, apricots and Gorgonzola, not a combination I would ever have dreamed up, but it worked. The crab dip was a little too rich and creamy for my taste, though it was a substantial portion.
Would I rush back? Probably not. Dinner was certainly enjoyable and competently executed, though not memorable. Would it succeed in another setting? Unlikely, but it’s certainly worth a visit just to experience the casual elegance of the Oread Hotel.
Wheatfields is practically an institution in Lawrence, a go-to place for fresh artisan breads, as well as three meals a day.
More than a dozen varieties are lovingly prepared in a wood-fired oven-my favorite is the Kalamata Olive. And if a full loaf is too much to handle, try the mini-boule. It’s the right size for two dainty eaters or one hearty one.
The sandwiches are made to eat in-house or to-go. The Turkey and Cranberry Relish on walnut sage bread is a good choice at this time of year, but you can’t go wrong whatever you choose.
Looking for a mouth-watering, juicy burger in downtown Lawrence? This is the spot. It is here that the humble burger rises to new heights, with upscale options like bison, kobe beef and falfel burgers, and duckfat and truffle fries. The Burger Stand is in the back of Dempsey’s Irish Pub, an unusual arrangement that works well for Dempsey’s, as well as Burger Stand’s culinary team of Robert and Molly Krause, and Simon and Codi Bates. The Krauses are the owners of the soon-to-close Krause Dining and a soon-to-open casual Latin American venue on Mass Ave.
No trend has been more predominant in Kansas City than the gourmet burger, and in Lawrence it is pulling in customers to Dempsey’s that would otherwise never know the place existed. It’s a welcoming bar that now has good food to go along with all those beers on tap.
My favorite is the bison burger, unfortunately not a regular menu item. I have also enjoyed the vegetarian burger, an unlikely combination that features green beans and romesco sauce atop a robust lentil patty. Even the classic is prepared as a burger should be, with a top quality blend of meat. A recent special featured a Mexican pork burger with housemade mole sauce. In fact, all of the sauces, from cherry-pepper ketchup to a guajillo-chile dip are made in house. I enjoyed the fries, though I have yet to find duckfat fries as memorable as those I had at Duckfat in Portland, Maine. So I stick to the traditional or sweet potato fries at the Burger Stand, no hardship to be sure.
The Burger Stand offers friendly service with those burgers, so for a quick bite before a KU game, put this on your list.
715 Mass is not your typical college town restaurant. Sleek, modern and trendy, this Italian cafe would more likely be found in a big city than in the small town of Lawrence. It has a vibe to it that will appeal as much to professors and lawyers as students. One striking design note–a wall of green water bottles are spotlighted to great effect.
715 opens daily at 7:15 A.M. for breakfast, lunch, and dinner, and even has a late-night menu. The kitchen focuses on pizza and pasta, with panini, salads and a few entrees rounding out the menu. I had a four-cheese pizza, which I watched being hand-tossed and put in a wood-burning oven. The crust was well-charred and had a chewy texture, but would have benefited greatly from more than a dash of salt. The rabbit confit salad with arugula and grilled radicchio was tossed with a flavorful citrus vinaigrette. The pastas are handmade and both of the ones we tried were tasty and cooked perfectly. They come in single or double portions–be sure to specify which you want if your server doesn’t ask. The menu has a few vegetables that can be ordered as sides, I loved the brussel sprouts with dates and almonds.
In line with a growing trend, bread and butter are extra, not a practice I embrace. I know it’s a recession-buster, and it does keep my husband from continually putting his hand in the bread basket, but it doesn’t feel hospitable to me.
Wine can be ordered by the bottle or glass, and house wines are also available by the half-litre or litre. THAT is a cost-saving measure I wholeheartedly endorse.
Breakfast is light, and features croissants, granola, fruit and biscotti, as well as waffles and a wide variety of coffee drinks.
Add this congenial spot to your list of places to try before a Jayhawks basketball game this season. Walk-in traffic is encouraged, as only a few reservations are taken each evening.
As we walked into Cafe Beautiful, my son and I were immediately captivated by the serene tableau that lay before us. Two tables were carefully set, scented candles filled the air, the lighting was low, and Frank Sinatra crooned in the background. The living room of the chef/owner’s apartment, on the second floor of a non-descript building on Massachusetts Ave in Lawrence, was the unlikely setting for a memorable and relaxing evening.
Chef Ken Suken is a delight. He is committed to ensuring his guests are happy–he’s the host of a very intimate party and we were the only guests. One table at a time allows him to focus all of his attention on cooking, serving…and washing dishes. And, while the other table in the room was booked with a later reservation, Chef Suken assured us that we should feel free to linger as our table was reserved for us the entire evening.
We settled in with the wine we had brought, leaned back in our comfortable chairs, and prepared to be dazzled. Which we were, right from the get-go. From the first course to the eighth and last, the production was unlike anything either of us had ever experienced. This is one talented man.
Each course was well-timed and came with a complete and poetic description of what was on the plate. I expected the food to be good, but I was unprepared for the depth and texture of flavors, and picture-perfect presentation. Though I took a picture of all the courses, they simply did not adequately depict the care and pride that Chef Suken showered us with throughout the evening.
The pictures below have captions that describe each dish. (For some reason, I am missing the 5th course, which was king salmon with an asian pear reduction sauce, paired with king crab salad and mustard sauce.) We finished with a sweet pomegranate tea.
This is an ideal place to go with a close friend or family member with whom you enjoy spending time. There are no distractions–it’s just you and your companion(s) for more than two hours, so pick wisely! You will leave happy, relaxed and satisfied.
Be sure to call ahead. Since Cafe Beautiful only seats eight, it’s reservations only, no walk-ins.
Time is running out to get thee to Krause before it closes in mid-January. Treat yourself to an exceptional (albeit expensive) evening. You need only pick up the phone and make a reservation without delay, it’s booking up quickly as fans make one last pilgrimage to this extraordinary restaurant.
This is a no menu type of place–chef’s choice. Six or seven small but intensely flavored courses, best enjoyed with the offered wine pairings. Each plate is a portrait of color, each bite a revelation.
We enjoyed escargot (out of their shells) and chestnuts with beet and fava bean purees, pumpkin bisque with lobster, an immense diver scallop with parsnip puree, mushrooms on brioche, duck two ways with couscous, a duo of wasabi granita and pana cotta, and chocolate souffle injected with decadent chocolate sauce. These simplistic labels (and muted photos) don’t do justice to the skill and creativity of Chef Robert Krause, but hopefully they will spur some interest and motivate you to experience this little bit of nirvana before it’s too late.
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