It's a mountain lodge! It's a monastery! Lark's raw timber rafters crowning an austerity of white, its unexpected location (across from Seattle U), and its bold small-plate dining conceit hit Seattle like a lightning bolt in 2003. It created an immediate buzz and vaulted the many-teensy-portions m.o. into Seattle's collective consciousness. Owner-chef Johnathan Sundstrom's seasonal array, divided on the menu into cheeses, vegetables and grains, charcuterie, fish, and meat, is fired with invention. Depending on whom you ask, it's either a particularly adventurous and intimate way to dine, well worth the mounting ka-ching of the tab; or it's toy food for posers, slyly spendy, and who wants to wait for that? The former holds true as long as you anchor the meal with smoky duck or a sizable chunk of tender pork belly, then accessorize with sides and cheeses to average two to three plates per diner. Service wavers between aloof and exceptional.
926 12th Ave
Seattle, WA 98122
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