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Lark

New American Restaurant and Wine Bar$$$$

First Hill, Seattle

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Lark

8.5^/10

185

ratings

Ranked #7 for New American restaurants in Seattle
"... restaurant where Johnathan Sundstrom showcases all purveyors from the Pacific..."(3 Tips)
"Great little French restaurant, amazing pork belly and foie gras."(7 Tips)
"The pomme de terre robouchon is a must."(2 Tips)
"pork belly tarte tatin with soy ginger caramel and spicy pineapple."(2 Tips)

44 Tips and reviews

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pork belly
good for dates
pommes
caramel and spicy pineapple
johnathan sundstrom
good service
foie gras
high ceilings
trendy
dark chocolate
cauliflower soup
healthy food
boozy drinks
restaurants
lemonade
bar
bacon
dinner
good for special occasions
chefs
(15 more)

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John WApril 3, 2017
Beautiful high ceilings, friendly staff, and a lugubrious bartender plying you with boozy cocktails all lead up to delicious local fare.
DavidAugust 24, 2017
Wow. Foodie delight. Food was fantastic. Would totally recommend the hanger steak. Service was a bit slow but food made up for any of that!
Kristine GelsanoNovember 19, 2014
You know how sometimes you go somewhere and you think "Wow, this is really good, why haven't I been here lately?" I'm sufficiently impressed with the consistency and seasonal thoughtfulness.
Mingfei YanFebruary 20, 2015
Very nice set up of the restaurant. They just had a new location. Food is good - we had duck, pasta and foie gras.
AmateurConciergeOctober 13, 2018
American fare. Good drinks. Sunchoke chips and bread were great. Hanger steak and salmon slightly underwhelming
OlofJanuary 23, 2016
Well, the pork belly was not a disappointment, nor the hamachi starter, nor mushrooms, not the .. actually, every piece of food was great. And friendly staff.
Cusp25December 24, 2014
Fine dining with great service. The pomme de terre robouchon is a must. It's buttery and silken
Tim CrookMarch 31, 2014
Great little French restaurant, amazing pork belly and foie gras. Doesn't take reservations.
BravoDecember 2, 2010
A local product focused restaurant where Johnathan Sundstrom showcases all purveyors from the Pacific Northwest. Big and small plates make it for fun eating. After dinner get a cocktail next door at L
Open Air PublishingApril 16, 2012
The Pork Belly Tarte Tatin with Soy Ginger Caramel and Spicy Pineapple is a must try. Tip: the recipe is featured in "The Better Bacon Book" for iPads. http://bit.ly/foursq_bacon
Mouni ReddyOctober 31, 2015
Nice place. Good for dates but please don't ever take a girl out on a first date to a restaurant.
Ly LeOctober 24, 2018
Very tasty food come in perfect portions. Make sure to order things ahead since food might take longer to cook.
max LJanuary 20, 2015
Been here 25+ times
New location is so pretty. Still the best Resturant in Seattle. Check out the Raw bar upstairs
Anthony GallelaAugust 16, 2014
Everything is good. The apple and bacon muscles are fantastic. Best muscles anywhere, ever.
Loma DesaiMay 23, 2015
Gnocchi was very good! It just melted in mouth
Maira WenzelAugust 2, 2014
The dark chocolate panna cotta is really delicious!
Cusp25July 25, 2016
Green chickpea caldo for brunch
Zile DzenitisOctober 13, 2018
The fois gras was amazing!
Craig VillamorFebruary 18, 2020
Great and creative cocktails. Risotto balls are lit.
Tammy McCrayOctober 27, 2017
Excellent service and really good food!
Open Air PublishingApril 24, 2012
Try the pork belly tarte tatin with soy ginger caramel and spicy pineapple. You can find the recipe in "The Better Bacon Book" for iPads. http://oapub.co/9a4d0f5d
Raquel JaneApril 25, 2014
Any place that serves beef tartare with a quail egg is an A+ in my book. 👌
Shannon NortonMay 25, 2013
Ordering the foie gras will be no faux pas (under the meat menu, I cannot speak for the one prepared on the charcuterie menu)
Rich TongMarch 11, 2013
Try the Alaskan Spot Prawns With Charred Leaks. White Beans And Pimento
Seattle MetJune 30, 2010
Owner-chef Johnathan Sundstrom’s seasonal array—divided on the menu into cheeses, vegetables and grains, charcuterie, fish, and meat—is fired with invention. Read more
Ashley SpearsDecember 1, 2014
Best steak tartare of my life
Chefs FeedAugust 22, 2014
Thierry Rautureau, chef of Loulay Kitchen & Bar, eats here on his nights off. He loves the Landjäger sausage. Read more
Micaela PierceAugust 23, 2017
I wanted to love this place, but the menu was limited and overpriced. Gorgeous atmosphere though- good spot for a drink.
Rich TongMarch 11, 2013
Try the Pork Belly With Red Cabbage And Rye Spatzel
Sarah HasslerSeptember 28, 2014
Perfect spot for a date night.
Alex's LemonadeOctober 13, 2011
Are you a FOODIE? Then join us and Chef Johnathan Sundstrom of Lark at our L.A. Loves Alex's Lemonade Event on 11/6! TIX: http://bit.ly/bpA6hU
C.Y. LeeJune 26, 2014
Very well executed dishes.
Ludovic UlrichOctober 8, 2010
Cobia is a must... Pomme de terre Robuchon almost as good as the original! Fantastic NW food here!
Logan KerrDecember 5, 2015
Tasty. A tad pricy.
Tessa MacDuff PupiusMay 15, 2012
Great for small groups (6 or so).
Bonita InzaApril 16, 2011
Been here 10+ times
Thursday is menu change day...loving the Cauliflower Soup this week
suzanne savianoJanuary 6, 2010
make reservations for the weekends. It can be busy but worth the wait.
Mr. BoozenikJune 2, 2012
Just pretty damn awesome across the board.
Denise DyFebruary 12, 2014
Roasted Eel with Saba
Kelly SunNovember 21, 2010
Pork belly and chocolate dipped, fresh baked madaleines!
Bonita InzaFebruary 20, 2010
Been here 10+ times
Try the Negroni! Tell them Bonita sent you.
Russell SinclairOctober 16, 2011
Great date place
Jeremy FisherSeptember 11, 2012
rec via Quinten Farmer
Bernie Van CastleJune 4, 2010
Pork belly is to die for!

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