September 11, 2014
Buckwheat crepes with herbed sweetcorn and boursin, smoked trout aioli and crispy serrano will be on Pachamamas’ Restaurant Week menu.
Stories this photo appears in:
Does a sit-down dinner complete with aperitif, appetizer, salad and dessert, all in addition to your entree — seem decadent for an average night out? During the first Lawrence Restaurant Week, that kind of dining experience will suddenly become more accessible.