Lark

Best Restaurants;The 10 Very Best Restaurants of 2006;The Best Restaurants Awards

The small sign is easy to miss; house numbers are more reliable and more easily legible from the street.

A pay lot immediately to the south of the restaurant is just $2, and a lot easier than hunting for a spot on the street.

Chef-owner Johnathan Sundstrom was defining Northwest cuisine and serving small plates before either of those terms were trendy. He works with local farmers, fishermen and foragers to craft ever-changing menus. Examples include his Mishima Ranch Wagyu steak tartare and the Jones Farm pork belly. The top-drawer ingredients are treated with care in the kitchen, and then embellished by herbs and...

Lark Restaurant Review: Chef-owner Johnathan Sundstrom’s concise but intriguing menu is divided into six sections: cheese, vegetables/grains, charcuterie, fish, meat and dessert. Plates are meant to be shared, so order at least one item from each category. Favorite ‘cheese’ options include smoky blue cheese and marinated olives; ‘vegetables’ feature asparagus with chive blossoms and prosciutto...

Chef Jonathon Sundstrom left the W Hotel's popular Earth and Ocean to open this small, rustic bistro, serving inventive small plates. Exposed beams, wooden booths, and sheer fabric hanging from the ceiling create a cozy yet airy ambience. The menu changes frequently, reflecting what's in season and available from small local producers. Among the highlights are the ripened cheeses, foraged...

Just off the Pike-Pine Corridor in a converted garage with exposed beams and gauzy curtain dividers, Lark was one of the first restaurants to kick-start the small-plate trend in Seattle. And small plates often don't feel like enough, as the food is so mouth-wateringly delicious—the idea is to order several and enjoy to your heart's content. You can always order more, and the expert servers can...

James Beard award winning chef John Sundstrom cooks up amazing small plates: vegetables, meats, seafood. One of Seattle’s most celebrated independent, fine dining restaurants.