Lark’s original home on 12th Ave is now a casual pizza tavern, serving John Sundstrom’s interpretation of pizza: sturdy wood-fired crusts somehow both chewy and crunchy, topped with cool seasonal combos like chickpea pesto and feta, or padrone peppers, chorizo, and cotija. Pies skew vegetarian, but meat lovers get to choose from the add-on menu, which goes way beyond the traditional salami and sausage with toppings like crispy chicken skins, oxtail, and spicy nduja. There’s a kids menu and some pies come by the slice.