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THIS ESTABLISHMENT HAS CHANGED NAMES Lark Creek Inn is the jewel in the crown of the Lark Creek Restaurant Group, a mainstay of culinary delight in the North Bay since its opening in 1988. Housed in a bright yellow and white two-story Victorian and nestled in a grove of redwood trees, the cozy inn has a timeless American feel. Inside, the kitchen sources ingredients locally, with the environment and sustainability in mind. Out front the focus continues with free valet for hybrids. Executive chef Erica Holland-Toll carries on the tradition set by founding chef and still-owner Bradley Ogden. Signature dishes are consistently soul-satisfying, such as the Caesar salad and the five-hour-braised pot roast. The heirloom tomato on crostini is delicate, as is the fried green tomato salad. Contemporary meets comfort food in such dishes as the Five Dot Ranch New York strip with smoky paprika salsa verde, or the wild Alaskan halibut with crème frâiche and caviar compote. Other fresh, local dishes worth trying are the cornmeal-crusted petrale sole or, for a light starter, the Oregon Bay shrimp hushpuppies. The wine list provides a good selection of unique California wines. Dessert gems such as kettle corn and butterscotch pudding end the meal with sophistication and whimsy. Brunch and Southern fried chicken are served on Sundays. |
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