Roasted eel with saba, Alaskan spot prawns, Liberty Farm duck leg, Mishima Ranch wagyu hangar steak, pommes de terre, Bluebird Grain Farm farro w/hedgehog mushrooms... Nuff said? Oh yeah, comfortable room and attentive service too!
Lark continues to sing... Almost 10 years later. Chef Sundstrom is in the kitchen, and now is also an author. If you haven't been in a while, go back!
Do not forget one of the pioneers on 12th: Lark. A charming room and a menu that allows you to build a meal great or small.
A lovely room, this Capitol Hill restaurant doesn't get nearly the attention it did when it first opened. But that's a good thing because these days, you might actually be able to get a table. James Beard award winning chef John Sundstrom's menu is challenging because there are so many must-try options. Let the excellent servers guide your choices, as items change often. If it's offered, do not miss the burrata. The kitchen also does an exceptional job with seafood. Oh, and pork. Come to think of it, I've never had anything less than a stellar meal at Lark.
Good food, local ingredients. Don't be fooled by other reviews. Lark offers an unpretentious fine dining experience with high quality ingredients and attentive service. The plates are intentionally small, range between $10-$20, and are intended to encourage sampling and sharing -- think food of the Northwest served tapas style. Though the menu can be intimidating, the servers are more than happy to make recommendations which were fairly reliable. We enjoyed the thinly sliced and perfectly marinated yellowtail carpaccio (somehow panned by a previous review). The seared foie gras was cooked perfectly. And the pork belly was a little plate of heaven. The only off-note we had was an overcooked steak dish which left the meat a little tough for my taste. But because we had so many other wonderful plates to choose from, it wasn't of much consequence. The wine list isn't terribly long and dessert was underwhelming (we had the dark chocolate parve). But try the local cheeses on the recommendation of your server. I'd definitely go back to sample some more!
Not Impressed. I don't write many reviews but I was visiting Seattle for a long weekend and I am all about the local and sustainable stuff so I thought I would give this place a try. I was NOT impressed. My wild mushrooms were over cooked, rubbery and tasted like they had been sitting around for quite a while. My main course, the yellow tail was pretty bland and our waitress was SO snobby. I couldn't believe it. And I didn't even realize it at the time but I recently read an article in the New York times about Foie Gras and now it absolutely disgusts me! Just another reason not to go back I guess...
Double yuck.. This place is as loud as a high school cafeteria, and the food isn't too far off either. I was hungry until I saw "Rabbit Haunch" on the menu. Yuck. So my boyfriend gets the foie gras, cuz he'd heard it was "cruel" or whatever and wanted to try it anyway. Well, he couldn't even finish the tiny smattering of the stuff, even with me helping. Double yuck.
bad place for caring people. I used to really enjoy the food at lark. But... then I talked to some of the protesters outside. At first I was simply annoyed and was going to ask them to shut up. But instead of being ignorant I figure it couldn't hurt to ask them what they were so upset about. Turns out Lark serves an extremely cruel dish that even the most desensitized fellow would cringe over the truth of. This doesn't say much about the restaurant itself, but when I saw how the manager refused to listen to the reasoning of these protesters, I realized that I didn't want to eat in a place where even the owners were to heartless to even consider taking one measly little item off their menu. Until the day I hear that the owners of lark have grown hearts, i will never return.
NOT a date place.. Take your date someplace else, guys. Don't ruin your chances by trying to impress your girl with dinner at Lark. What a mistake. And FOR GODS SAKES don't make her eat that force-fed foie gras junk. She was NOT impressed. Damn.
Not a place to take your mother-in-law to, boys.
After reading about all of the fanfare, I took my family in from out of town here with high hopes, but left with more than I bargained for. Note to lark: if I wanted oysters I would have ordered them from the menu.
After an altogether lackluster meal with remarkably flat, overpriced wine, I made my way to the restroom, but a funny thing happened on my way there...a lady idling at one of the tables near the back stood as I passed, pet my arm and invited herself into the men's room with me, promising an, um, explosive denouement to my unfulfilling supper. No thank you, miss, I was told crabs were out of season by the waitress. When I'm looking for a classier experience next time maybe I'll try Showgirls.
This Place Sells Unethical Products.
Foie gras is a prime example of people putting their taste, pleasure and profit before animal's interests, which would be to be not treated as property, exploited and it's life snuffed out for you. They are living beings just like we are.
Please ask Lark's chef to remove this cruel product from their menu. Whether or not you believe animal suffers for foie gras, one thing is certain: An Animal Dies For It And It's Completely Unnecessary.
Foie Gras Is Cruelty.
There is no such thing as ethical foie gras. Lark considers themselves organic, sustainable and local...yet their foie gras comes from a farm in Sonoma, CA, one in which because of documented abuses, led to legal action being taken.
Please ask Lark to remove this from their menu.
Also, please consider your use of animal products in general: animal exploitation for your pleasure whether that is food, clothing and entertainment is selfish. Please consider animals for what they are - living beings not property to be exploited and abused.
The Foie Gras is FANTASTIC!. I enjoy foie gras and I am so happy that they continue to serve the wonderful dish. I praise the owner for not backing down to bizzaro PETA insane folks and continuing to make wonderful food for those that can't live on wheat grass and rain water alone.
Foie Gras -- Yuk. Lark needs to stop selling foie gras. In offering this product, they are directly supporting extreme animal suffering. I have seen the videos and have read all the information. The ducks that are used to create this product undergo immense suffering. They are kept in incredibly cramped and filthy conditions and are force fed until their livers expand to several times their normal size. Many choke to death or freeze to death before they can even be slaughtered. Others literally burst open from the force feeding. There is simply no way to make foie gras humanely and I think Chef Sundstrom knows this. There is no excuse for this kind of animal cruelty. Please ask the chef to take foie gras off the menu and do not patronzie Lark until they do.
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