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Help us make it rightJames Beard award winning chef John Sundstrom cooks up amazing small plates: vegetables, meats, seafood. One of Seattle’s most celebrated independent, fine dining restaurants.
Chef-owner Johnathan 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...
Lark Restaurant Review: Chef-owner Johnathan Sundstrom’s concise but intriguing menu is divided into six sections: cheese, vegetables/grains, charcuterie, fish, meat and dessert. Plates are meant to be shared, so order at least one item from each category. Favorite ‘cheese’ options include smoky blue cheese and marinated olives; ‘vegetables’ feature asparagus with chive blossoms and prosciutto...
Chef Jonathon Sundstrom left the W Hotel's popular Earth and Ocean to open this small, rustic bistro, serving inventive small plates. Exposed beams, wooden booths, and sheer fabric hanging from the ceiling create a cozy yet airy ambience. The menu changes frequently, reflecting what's in season and available from small local producers. Among the highlights are the ripened cheeses, foraged...
Just off the Pike-Pine Corridor in a converted garage with exposed beams and gauzy curtain dividers, Lark was one of the first restaurants to kick-start the small-plate trend in Seattle. And small plates often don't feel like enough, as the food is so mouth-wateringly delicious—the idea is to order several and enjoy to your heart's content. You can always order more, and the expert servers can...
You wouldn't think to look at it, but this little neighborhood restaurant on a somewhat run-down back street on Capitol Hill has an impressive pedigree. Chef John Sundstrom formerly headed the kitchen at the W Seattle's Earth & Ocean restaurant, but Sundstrom fled the financial district in favor of the 'hoods and opened this far more casual bistro. The menu consists of dozens of small plates...
We got a gift certificate for Christmas and decided to use it to celebrate 22 years together. It was lovely, with, very interesting and enjoyable food. All of the staff were pleasant and helpful with some of the items on the menu that were new to us.
First time at Lark, will be the start of many more! The space is nicely laid out, spacious that also attributed to the low ambient noise level, even when crowded. Service was exceptional, present without being overbearing.
We went to Lark for a early Valentine's Day dinner and the food was fabulous. I am a huge foodie and I felt the flavors really stuck out in every dish. I think it's the worst when you have this overly done plate lacking in flavor. So it was refreshing that it was plated nicely, but not over the top, and full of flavor. Needless to say we will be going back!
I have been to Lark a few times and it was always good. This time, however, I could not say the same. Service, ambiance, etc. were all excellent as usual. My meal, however, was just not acceptable this time around. I ordered eggs Benedict and when they were served, the whites of the eggs were ever so slightly poached. Once punctured, a slurry of raw egg white and cold runny egg yolk poured over...
I rarely write reviews but the food was truly outstanding. Service was excellent. Parking is a challenge so give yourself a little extra time to find it. Reward yourself and don't skip dessert.
Best Restaurants;The 10 Very Best Restaurants of 2006;The Best Restaurants Awards
Welcome to Chef John Sundstrom’s Lark, one of the Pacific Northwest’s premier, artisan-focused restaurants. Lark works with local artisans, farmers, and foragers to serve the best of each season. Bitter/Raw, situated above Lark on the mezzanine serves oysters, crudo and charcuterie. It's the perfect spot to gather for a drink and a small plate before your dinner reservation. The full Lark menu...
Chef John Sundstrom’s menu features locally-produced and organic cheese, charcuterie, vegetables, grains, fish, and meats, all prepared in season.
Welcome to Chef John Sundstrom’s Lark, one of the Pacific Northwest’s premier, artisan-focused restaurants. We recently moved a few blocks north, and have a new dining room with expanded bar area. Lark works with local artisans, farmers, and foragers to serve the best of each season. Bitter/Raw, situated above Lark on the mezzanine serves oysters, crudo and charcuterie. It's the perfect spot to...
Welcome to Chef John Sundstrom?s Lark, one of the Pacific Northwest?s premier, artisan-focused restaurants. Located in Seattle?s Capitol Hill neighborhood, Lark offers a warm dining experience meant to be shared with friends and family. Our menu features small plates of locally-produced and organic cheese, charcuterie, vegetables, grains, fish, and meats, all prepared with a signature focus on...
The small sign is easy to miss; house numbers are more reliable and more easily legible from the street.
A pay lot immediately to the south of the restaurant is just $2, and a lot easier than hunting for a spot on the street.
Arrive before 6pm on a weeknight and avoid the wait; it can run up to an hour at other times.
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