Lawrence's Natural Wine Bar
Wine that tastes like it was made for this room.
Small-batch selections from biodynamic vineyards, paired with artisan cheeses and charcuterie in a quiet, light-filled space on Massachusetts Street.
Lawrence's Natural Wine Bar
Small-batch selections from biodynamic vineyards, paired with artisan cheeses and charcuterie in a quiet, light-filled space on Massachusetts Street.
Our story
Meadowlark opened in 2019 on the second floor of a converted textile building downtown. We chose the location for the light — floor-to-ceiling windows that turn late afternoon into the best hour of the day.
Our wine list changes weekly. We source from producers who farm by hand, bottle with minimal intervention, and care more about terroir than trends. If you're new to natural wine, our staff will guide you through a flight without judgment.
Every bottle on our list is tasted and approved by our sommelier. We carry roughly 60 wines at any given time — mostly from small producers in France, Italy, Oregon, and Washington.
Our policy is simple: stay as long as you'd like. Tables are spaced, the music is low, and the staff won't hover. This is a place to linger over a glass and a conversation.
We partner with local Kansas farms for our cheese board ingredients — blue from Blue Valley Creamery, charcuterie from ButcherBlock. The bar is a community space first, a business second.
The wine list
Our list rotates with the seasons and with what our producers send us. Below are a few of the current highlights — all available by the glass or bottle.
Domaine Jean-Paul Courault · 2022
Flint, citrus blossom, saline finish. A classic Sancerre-style wine that pairs beautifully with our oysters.
Domaine du Vieux Télégraphe · 2023
Wild strawberry, cracked pepper, earthy undertones. Fermented with native yeasts and aged in concrete.
Tbilvino · 2021
Qvevri-aged Chinuri with notes of dried apricot, honey, and tannic structure. A conversation starter.
Planeta · 2021
Dark cherry, tobacco, Mediterranean herbs. Rich without being heavy — our most popular pour for dinner.
Our full list changes weekly. Call ahead or visit us to see what's on tap.
Call us →
Food
Our kitchen is simple by design. We focus on cheese boards, charcuterie, and a rotating selection of hot small plates that complement the wine.
Three Kansas cheeses, house-made crackers, fig jam, honeycomb, and marcona almonds.
Prosciutto di Parma, soppressata, pickled vegetables, and grilled sourdough.
Fresh burrata, seasonal heirloom tomatoes, basil oil, and sea salt. Available May through September.
Hand-cut fries, truffle oil, parmesan, and garlic aioli. A crowd favorite.
Events
Our sommelier guides you through three vintages of a single producer. $45 per person, includes three flights and a cheese pairing.
Quarterly dinners featuring a visiting winemaker. Four courses, four wines, one unforgettable evening. Tickets released first of the month.
A relaxed introductory session for curious newcomers. Learn the vocabulary, taste six wines, and leave with confidence. $30 per person.
Visit us
