Fine, Adventurous Dining in Lawrence, Kansas

Staying in Lawrence for one night to see a show recently, we had dinner beforehand at a place called Pachamama's, which opened in Lawrence in 1996. I really just expected a nice meal after a long day of driving. But what we got was a very classy joint and some unexpected treats.

We took one look at the adventurous appetizer menu and decided to order just one entree and use appetizers to fill out the rest of our meal, along with a bottle of wine. The two most exciting items we ordered were kibbeh and roasted marrow crostini.

Kibbeh is a Middle Eastern dish made with raw ground meat (usually lamb or goat) and spices, and then served with pieces of grilled flat bread such as pita. I had only just recently learned about this dish and was very excited to try it. I pretty much figured, because freshness is so important to preparing and eating any kind of raw meat, that I'd have to wait until I ordered my first whole lamb to make/try it. So I was excited that I wouldn't have to wait.

It actually does not look all that appetizing at first blush. But then you try it and you understand why people love it so much. The texture is velvety with a slightly salty taste and a strong component of onions/scallions on the nose. Cumin, allspice, mint, and olive oil also add to a very complex flavor combination that is mysterious and exceedingly pleasing. Ours was also served with a yogurt sauce, another delicious layer to the dish. Can't wait to try that again!

Kibbeh on the left, roasted marrow crostini in the middle, and crispy cotechino chop salad on the right.

Seeing the marrow on the menu also seemed serendipitous. We had stopped by a butcher shop on the way to Lawrence and I was able to order freshly cut bone discs for the purpose of making roasted marrow when I get home (more in another post). Seeing it on the menu mere hours after our butcher-store detour seemed to be a sign from the culinary gods. I had to have it.

The roasted marrow was served on slices of toasted baguette with slices of avocado and radish, then drizzled with a honey truffle sauce. The result was really wonderful. Creamy, crunchy, and fresh. However, if there's one reason I'm looking forward to making this at home it's because I never got a sense of the main ingredient. There was a lot going on in this appetizer that made it hard to taste the actual marrow. Making it myself will give me a chance to taste it on its own before adding a bunch of fancy extras.

The least adventurous of the three appetizers was the cotechina. This is a pork shoulder hash that has been formed into squares, coated with panko crumbs, and fried. It is served along side the "salad" which consisted of lentils, guacamole, and brussels sprouts in layers. An interesting combination of ingredients that did seem to work. I wish I had not been so full with the other items we were eating to give it a more thorough tasting.

A blissful, well-fed Kyle :)