Lark – Seattle, WA
John Sundstrom’s new Lark location is stunning from the outside in. Cool industrial exterior with a equally stunning interior that shows off the good bones of the restaurant. The high ceiling and windows provide ample light and while there aren’t a ton of tables, the space still feels large and roomy. If you don’t plan ahead or can’t get a reservation, their upstairs bar Bitter/Raw serves the full downstairs menu along with crudo and charcuterie. They also have a happy hour from 4-6pm during the week.
I could have ordered the entire menu which made it very hard for me to narrow it down but overall I loved our selection. The only dish I didn’t snap was the Montana wagyu steak tartare with capers, coronations, aioli and crackers but that’s because I got too excited when it arrived and dove right in. Delicious! Other dishes that caught my eye and I hope to try soon Cavatelli with lamb and pork bolognese, Parmigiano Reggiano and pickled cardoon as well as the Ninety Farm lamb duo with Corona beans, black kale and Meyer lemon…yum!
Burrata with charred leeks, Taggiasca olives, olive oil croutons
Half wild mushrooms with garlic, shallot and butter
Tamarin with fondue and shaved black truffle
Arctic Char, smoked root vegetable dashi, maitake, green garlic custard
Malt ice cream with crispy hazelnuts and gianduja “magic shell”
The Good Eater 