Lark Menu

Lark Restaurant Review:

Chef-owner John Sundstrom was defining Northwest cuisine and serving small plates before either of those terms were trendy. He works with local farmers, fishermen and foragers to craft ever-changing menus. Examples include his Mishima Ranch Wagyu steak tartare and the Jones Farm pork belly. The top-drawer ingredients are treated with care in the kitchen, and then embellished by herbs and spices to showcase the main attraction. Be sure to keep an eye out for the popular whole beast dinners, too. Desserts are sophisticated and seductive, ranging from chocolate panna cotta to mascarpone cheesecake. A well-balanced wine list features Pacific Northwest appellations, while the intimate bar shakes and pours creative cocktails. The dining room, with its soaring windows and tall ceilings glowing with a galaxy of Edison-style light bulbs, is just one aspect of Sundstrom’s multi-concept space, but it’s the jewel in his crown.