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The Lark Restaurant Review: The Lark, named for an overnight Pullman train, sits squarely in Santa Barbara’s trendy Funk Zone. There are booths and tables (including a communal one), and the interior hints at rustic train car elements. Sample appetizers like fried olives stuffed with goat cheese and rosemary, or the crispy Brussels sprouts mixed with medjool dates, sesame, lime and fish sauce. Caramelized cauliflower gratin with Gruyère blends preserved lemon, chili flake and bacon breadcrumbs. More substantial fare includes ahi crudo of sashimi-grade tuna topped with an olive tapenade, toasted almonds, grilled cucumber, oregano and kumquat. The autumn kale salad comprises pepitas, roasted apples, pomegranate seeds, thin sliced radishes, pecorino cheese and a cider vinaigrette. We also enjoy the roasted Mary’s organic chicken, which is brined then air-dried. There's a small selection of wines split between local and international labels, as well as a handful of serious cocktails and two-dozen brews with an emphasis on high-gravity beers.