After having to close its doors in March 2020, Lark in Seattle is back with a stellar four-course dining experience and some new decor upgrades.
After closing due to the pandemic, Lark, an artisan-focused restaurant in Seattle’s Capitol Hill neighborhood, opened its doors back up in early March and is now welcoming guests back to the dining destination.
“When we closed the doors in March of 2020, we had no idea it would be almost two full years before we opened back up,” says John Sundstrom, chef and co/owner of Lark, in a press release.
With the re-opening, guests can expect to enjoy new additions to the space, including more coveted blue mohair booths in the dining room, and the upstairs mezzanine now features a blue mohair banquet and sheet privacy curtains to pay homage to Lark’s spot on 12th Avenue. The same twinkling lights cover the ceiling to provide guests with the ultimate magical dining experience.
Lark has a new, refined menu, consisting only of an incredible four-course experience created by Chef Sundstrom, a James Beard Award winner, that only uses local and organic ingredients in each dish. Some menu highlights include squid ink pasta, with fresh Dungeness crab, Meyer lemon, fennel confit and basil; wild black cod, seared to perfection with grilled cabbage, Benton’s bacon, rainbow carrots and creamy whey sauce; and the Palmer Ranch wagyu bavette steak with potato gratin, Brussels sprout leaves and a smoked bearnaise. The four-course menu is $120 per person and includes bread service with smoked farro bread, rye crackers, olive focaccia, white bean spread and salted butter. The course menu will change monthly, and reservations are highly encouraged.
Tahlia Bolden, an advanced sommelier from the Heavy Restaurant Group, has taken the reins as the beverage director and curated an incredible wine and cocktail program for Lark. The cocktail lineup features mocktails and playful sips including The Rook with cucumber-infused mezcal, basil, lemon, honey syrup and elderflower; The Bishop with reposado tequila, Aperol, lemon, orgeat, tobacco bitter ,and a smoky salt rim; The Knight with rye, house ginger beer syrup, mint and an amaro Luciano float; and The Pawn with gin or vodka and lavender bitters, fresh thyme syrup, lemon and crémant.
To learn more about Lark, visit larkseattle.com.