Cellar Door

This focaccia is on point, with roast porchetta, chimichurri, mascarpone, pickled peppers

Beef posole to warm body and heart

A little bialy before and after action. One day was enough, we're open with those bagel and coffee vibes that make Sundays work

Midwest Moonlight: blueberry matcha with coconut milk base, coriander dusting

Also, we're going to make a small change to our hours starting on Monday Jan 19th

Lawrence Restaurant Week starts today! And we're bringing bialys back for it! Also, chicken cacciatore with saffron risotto on the special menu

Feeling regal with a Galette des Rois for epiphany, butty puff pastry with almond frangipane

Pecan Rosemary loaf with poached apples, folded into our sourdough sandwich loaf

White bean soup, truffled chimichurri, focaccia crouton

We're bringing the cheesecake back. Baked in flaky Phyllis dough, flavored with hojicha tea, and topped with honey poached chestnuts and pomegranate seeds

Also, this fall has been a nutty one, and we're going to take a break after Wednesday. Have a great holiday, hope you get to spend it surrounded by loved ones

Chocolate hazelnut tart with caramel jam and espresso meringue

Soup special for this week, it's a french onion with white beans, classic sweet caramelized onions and rich red wine. A focaccia crouton to finish

It'll probably taste better tomorrow if the predicted weather is to be trusted. 10,010% plant based