THIS RESTAURANT HAS CHANGED LOCATIONS Lark Awards

THIS RESTAURANT HAS CHANGED LOCATIONS Lark Restaurant Review:

Chef-owner Johnathan Sundstrom has been preparing seasonally driven farm-to-table fare since way before that term became trendy, working with local producers to create ever-changing menus. Take the Montana Wagyu steak tartare or the Jones Farm pork belly with farro, cherries, mustard greens and goat cheese, for instance. Those quality ingredients are treated with care in the kitchen, embellished by herbs and spices that showcase the main attraction. A well-balanced wine list features Pacific Northwest appellations, while the small bar shakes and pours creative cocktails. The dining room feels cozy, especially if your table is tucked behind the gauzy curtains that run through the space. Look out for the popular whole beast dinners, too.