Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
Lark works with local farmers, ranchers, fisheries and foragers to serve the best of each season, bright and intense with spring and summer, rich and heartening in autumn and winter. We offer a four course dinner menu that changes monthly and features locally-produced and organic cheese, charcuterie, vegetables, grains, fish and meats, all prepared with a signature focus on flavor and quality.
New American dishes & seafood in an upscale, contemporary space with a mezzanine raw bar.
Address and Contact Information
Address: 952 E Seneca St, Seattle, WA 98122
Phone: (206) 323-5275
Website: http://www.larkseattle.com/
Menu Photos
Photo Gallery
Related Web Results
Lark | Seattle Destination Fine-Dining
Welcome to Lark, Seattle’s beloved fine-dining destination for 20 years, with New American cuisine from Chef John Sundstrom celebrating the bounty of the …
Lark (@larkseattle) · Seattle, WA – Instagram
6K+ followers · 990 posts · Chef John Sundstrom’s Seattle restaurant. Also, @slabsandwich, @coraseattle, @larkjohn.
Lark Restaurant – Seattle, WA – OpenTable
Seattle’s beloved fine-dining destination for 20 years, with New American cuisine from Chef John Sundstrom celebrating the bounty of the Pacific Northwest.
Reviews
Evie King
We sat at the bar and had a wonderful date night. Each dish was delicious and prepared perfectly. The cocktails were creative and also very good. If they have the meat pie on the menu with bone marrow, get it! It was flaky, rich and extremely flavorful. A surprisingly standout meal that we weren’t expecting to be our favorite.
If the only reservations available are at the bar, don’t worry! You’ll still have a wonderful meal and great service.
… moreIf the only reservations available are at the bar, don’t worry! You’ll still have a wonderful meal and great service.
James ST
Overall, this was a pretty pleasant dining experience with some real highlights and a few minor misses.
We started with the pomme dauphine, which isn’t something you see often on menus, so I was excited to try it. It’s essentially fried potato puffs (mashed potato mixed with choux pastry), served with crème fraîche, ikura, and chives. When eaten together, it was quite decent. The creaminess and saltiness worked well, but it’s not something I’d personally order again.
The elk chop was cooked perfectly medium rare and very tender. The huckleberry pepper jus complemented the meat nicely, and the chestnuts added a great crunch and textural contrast. The mashed squash was solid. The carrots, I believe that’s what they were, were undercooked and a bit too firm for my liking, so I didn’t finish those.
The wagyu bavette steak was also well cooked and tender. The maple chili glaze was flavorful and balanced. The Brussels sprouts were a bit inconsistent. Some were perfectly charred, while others were overcharred, but overall the dish was enjoyable.
Dessert really shined. The coffee panna cotta was heaven on a plate. Strong coffee flavor without being overpowering, and beautifully paired with cocoa rice crispies, toasted meringue, and an outstanding mezcal chocolate sauce. This is an absolute must-order.
The seasonal sorbet was a refreshing and lighter option. Pomegranate sorbet with persimmon, pear, and a house-made almond amaretti biscuit. Bright, tangy, and well-balanced. Perfect if you want something fresh to end the meal.
Service was attentive and friendly, and the ambiance was nice and comfortable. Street parking is available and honestly not as difficult as some reviewers make it out to be.
All in all, a solid and enjoyable experience, with standout desserts and thoughtfully executed mains.
… moreWe started with the pomme dauphine, which isn’t something you see often on menus, so I was excited to try it. It’s essentially fried potato puffs (mashed potato mixed with choux pastry), served with crème fraîche, ikura, and chives. When eaten together, it was quite decent. The creaminess and saltiness worked well, but it’s not something I’d personally order again.
The elk chop was cooked perfectly medium rare and very tender. The huckleberry pepper jus complemented the meat nicely, and the chestnuts added a great crunch and textural contrast. The mashed squash was solid. The carrots, I believe that’s what they were, were undercooked and a bit too firm for my liking, so I didn’t finish those.
The wagyu bavette steak was also well cooked and tender. The maple chili glaze was flavorful and balanced. The Brussels sprouts were a bit inconsistent. Some were perfectly charred, while others were overcharred, but overall the dish was enjoyable.
Dessert really shined. The coffee panna cotta was heaven on a plate. Strong coffee flavor without being overpowering, and beautifully paired with cocoa rice crispies, toasted meringue, and an outstanding mezcal chocolate sauce. This is an absolute must-order.
The seasonal sorbet was a refreshing and lighter option. Pomegranate sorbet with persimmon, pear, and a house-made almond amaretti biscuit. Bright, tangy, and well-balanced. Perfect if you want something fresh to end the meal.
Service was attentive and friendly, and the ambiance was nice and comfortable. Street parking is available and honestly not as difficult as some reviewers make it out to be.
All in all, a solid and enjoyable experience, with standout desserts and thoughtfully executed mains.
Irene F
We liked all the food we ordered. They all tasted good but a little pricey for the small portion size. Service is just average for a fine dining experience. We were a party of 5 and seated at a small entry way (with another table of 2) facing the back of the restaurant and people passing to the restroom. It felt like a leave it and forget about it corner. Definitely not a very pleasant dining experience. I don’t think we will go back again.
… moreEric Crockett
I really enjoyed my dinner, and you should definitely give this a try! We had the four -course dinner, and enjoyed almost everything. I really liked the grits, the pork belly, and the pumpkin cake.
The bread and appetizer courses they were only okay, though, hence the docked star. The rolls were PERFECTLY proved and baked, but lacking in flavor. We thought the oysters were only okay, and the tuna crudo was also okay.
Really though, give it a try!
… moreThe bread and appetizer courses they were only okay, though, hence the docked star. The rolls were PERFECTLY proved and baked, but lacking in flavor. We thought the oysters were only okay, and the tuna crudo was also okay.
Really though, give it a try!
Lessa
The meal and service i had the opportunity to enjoy here was truly remarkable. I was served by Anna, who was very kind, I was never left too long and was assisted with my order when asked. The presentation of the prix fixe 4 course meal was beautiful. I chose the oyster, lobster champignon bisque, pork tenderloin with black lentil and toasted beets (special) and the great cheeses for my meal. I also purchased the purple people eater and a half glass of the Willamette Valley pinot noir. The oysters were medium sized and came with a lemon and hot sauce. I requested a mignonette and more lemons with accompany the oysters since the taste was not what I was expecting. The sous chef prepared one quickly and it tasted much better with the additional lemon and hot sauce. This was super kind of them to do and enhanced the taste much more. The bisque was very delicious and was my favorite…I loved the presentation and lobster within the bisque and on the side presentation. The pork tenderloin entrée was not my favorite…I prefer when its cooked in a way that can be easily sliced through with a sauce and there were more black lentils on the plate than needed that didnt add much flavor. The 3 cheese plate I took to go was nice in place of a sweet dessert. The bread basket that arrived with the first course was truly delicious. I truly enjoyed my visit and wish I had the room to eat it all at once but the late 8pm reservation and day of flying got the best of me!
… moreVivian Ta
Thanks to the Chase Sapphire Reserve card, I decided to give this place a shot. The bread service honestly wasn’t anything special besides the duxelle palmier that was unique. The balsamic vinegar and oil mixture tasted fine and the honey pimenton butter just tasted like regular butter? I was really hoping to get more of the pimenton flavor from that.
Oysters weren’t anything spectacular and I should have known better. They’re cheaper at Taylor Shellfish since it’s just shigokus. The presentation of the duck rillette was pretty, but the rye bread that it came with was unfortunately too thick and not crunchy enough so it made it hard to eat. I wasn’t sure if they were just stale? The rillette itself wasn’t as flavorful as others I’ve had but wasn’t bad. Probably wouldn’t get that again though.
My partner really enjoyed the flavor of the Vichyssoise. She described it as a really creamy chowder. I was a bit disappointed by the fact that it barely had a piece of scallop in it for the price we paid. The wild boar fettuccini was good, but for $47, we were really hoping there was a bit more meat that went with it. If we didn’t get so many sides, my partner would have likely left hungry. The special of the day NY strip was a big hit though. Cooked to perfection and was seasoned perfectly. I would go back just for that. Overall, I would say this place was just OK. If I didn’t have the deal from the CSR, I’m not sure I’d come back to Lark.
… moreOysters weren’t anything spectacular and I should have known better. They’re cheaper at Taylor Shellfish since it’s just shigokus. The presentation of the duck rillette was pretty, but the rye bread that it came with was unfortunately too thick and not crunchy enough so it made it hard to eat. I wasn’t sure if they were just stale? The rillette itself wasn’t as flavorful as others I’ve had but wasn’t bad. Probably wouldn’t get that again though.
My partner really enjoyed the flavor of the Vichyssoise. She described it as a really creamy chowder. I was a bit disappointed by the fact that it barely had a piece of scallop in it for the price we paid. The wild boar fettuccini was good, but for $47, we were really hoping there was a bit more meat that went with it. If we didn’t get so many sides, my partner would have likely left hungry. The special of the day NY strip was a big hit though. Cooked to perfection and was seasoned perfectly. I would go back just for that. Overall, I would say this place was just OK. If I didn’t have the deal from the CSR, I’m not sure I’d come back to Lark.
Sandeep Bhalla
Special celebration or date night?
This is the most perfect restaurant. Everything we ordered was delicious.
The server had polite humor, was extremely professional
From the speed of the service to the beautiful ambience and, most importantly, the unforgettable food, every element was perfect. Thank you for making my birthday so memorable. We can’t wait to return and recommend this place to others.
… moreThis is the most perfect restaurant. Everything we ordered was delicious.
The server had polite humor, was extremely professional
From the speed of the service to the beautiful ambience and, most importantly, the unforgettable food, every element was perfect. Thank you for making my birthday so memorable. We can’t wait to return and recommend this place to others.
Max Milner
We came here since they were a part of the Chase Sapphire Reserve dining credit. Food was good!
We had the elk chop and truffle pasta and both were delicious!
The drinks were pretty mediocre and the wine felt a little overpriced. We also felt the meal itself was somewhat overpriced for the portion size.
We thought the food was quite good but for the price, unless we had the credit, we would likely look elsewhere.
… moreWe had the elk chop and truffle pasta and both were delicious!
The drinks were pretty mediocre and the wine felt a little overpriced. We also felt the meal itself was somewhat overpriced for the portion size.
We thought the food was quite good but for the price, unless we had the credit, we would likely look elsewhere.
Wellness and Food Guide
⭐️⭐️⭐️⭐️
Late-Night at Lark: The Food Saved the Night
When you walk into a fine dining restaurant, the greeting matters. At Lark, it didn’t feel like fine dining at first. Angela, the manager, gave a flat hello, and our server Jason skipped introductions altogether. To be fair, we sat down an hour before closing — but the lack of warmth was hard to ignore.
Still, I was hangry and here for the food, so I let that go. And honestly? The kitchen redeemed everything.
Drinks
My partner went with a martini (clean, crisp, timeless), while I paired the four-course chef’s special with a wine flight: starting bright with a St. Claire Sauvignon Blanc from New Zealand and finishing bold with a La Basti.
Course One: Vietnamese Pho Sip
A tiny bowl of fragrant broth with lime, meant to be sipped slowly. Unexpected, warming, playful.
➡️ “Pho but make it couture ✨ palate-cleansing brilliance in a tiny cup.”
Bread + Olives
A parade of breads with silky butter and briny, decadent olives.
➡️ “Bread service that feels like a course all its own .”
Tomatoes + Tuna
Fresh, colorful, balanced — a dish that made me crave more.
➡️ “Summer on a plate — tuna + tomato fireworks .”
Lobster Bisque with Mushrooms
Rich, creamy, exploding with lobster chunks. Decadent but soulful.
➡️ “Lobster bisque = velvet + ocean in every spoonful .”
Wagu Green Beans
Yes, the green beans nearly stole the whole night. Smoky, savory, unforgettable.
➡️ “When the green beans outshine the steak .”
Spinach Pasta with Sausage
Earthy, bold, savory — the kind of pasta that sends you into orbit.
➡️ “Spinach + sausage pasta = comfort taken to outer space .”
Chickpea + Garbozon French Fries
Golden, crispy, addictive. More than a side — an event.
➡️ “French fries redefined ✨ chickpea crunch perfection.”
Desserts
• Olive Oil Cake with Lemon Sorbet: Refreshing, zesty, the MVP of desserts.
• Peach Cobbler: Balanced, not overly sweet — the perfect closing note.
➡️ “Olive oil cake + lemon sorbet = MVP .”
➡️ “Peach cobbler that whispers sweet dreams ✨.”
⸻
✨ The Verdict
✨ The Verdict
Although it didn’t start off with the warmest welcome, by the end of the night we had all become great friends. Jason kicked it up a notch, the energy shifted, and I left not only full but genuinely happy. The food was unforgettable — the lobster bisque, wagu green beans, and olive oil cake with lemon sorbet were absolute showstoppers. Would I return? Absolutely — and this time not just for the food, but for the connection, knowing the sparkle is there when the night unfolds.
⭐️⭐️⭐️⭐️ (Food 5/5 • Service 3/5 • Ambiance 4/5)
#SeattleEats #SeattleFoodie #LarkSeattle #FineDiningSeattle #FoodieJourney #SeafoodLovers #SeattleWine #DateNightSeattle #LuxuryDiningSeattle #FoodieInfluencer #1MillionViewsPlate #SeattleRestaurants
… moreLate-Night at Lark: The Food Saved the Night
When you walk into a fine dining restaurant, the greeting matters. At Lark, it didn’t feel like fine dining at first. Angela, the manager, gave a flat hello, and our server Jason skipped introductions altogether. To be fair, we sat down an hour before closing — but the lack of warmth was hard to ignore.
Still, I was hangry and here for the food, so I let that go. And honestly? The kitchen redeemed everything.
Drinks
My partner went with a martini (clean, crisp, timeless), while I paired the four-course chef’s special with a wine flight: starting bright with a St. Claire Sauvignon Blanc from New Zealand and finishing bold with a La Basti.
Course One: Vietnamese Pho Sip
A tiny bowl of fragrant broth with lime, meant to be sipped slowly. Unexpected, warming, playful.
➡️ “Pho but make it couture ✨ palate-cleansing brilliance in a tiny cup.”
Bread + Olives
A parade of breads with silky butter and briny, decadent olives.
➡️ “Bread service that feels like a course all its own .”
Tomatoes + Tuna
Fresh, colorful, balanced — a dish that made me crave more.
➡️ “Summer on a plate — tuna + tomato fireworks .”
Lobster Bisque with Mushrooms
Rich, creamy, exploding with lobster chunks. Decadent but soulful.
➡️ “Lobster bisque = velvet + ocean in every spoonful .”
Wagu Green Beans
Yes, the green beans nearly stole the whole night. Smoky, savory, unforgettable.
➡️ “When the green beans outshine the steak .”
Spinach Pasta with Sausage
Earthy, bold, savory — the kind of pasta that sends you into orbit.
➡️ “Spinach + sausage pasta = comfort taken to outer space .”
Chickpea + Garbozon French Fries
Golden, crispy, addictive. More than a side — an event.
➡️ “French fries redefined ✨ chickpea crunch perfection.”
Desserts
• Olive Oil Cake with Lemon Sorbet: Refreshing, zesty, the MVP of desserts.
• Peach Cobbler: Balanced, not overly sweet — the perfect closing note.
➡️ “Olive oil cake + lemon sorbet = MVP .”
➡️ “Peach cobbler that whispers sweet dreams ✨.”
⸻
✨ The Verdict
✨ The Verdict
Although it didn’t start off with the warmest welcome, by the end of the night we had all become great friends. Jason kicked it up a notch, the energy shifted, and I left not only full but genuinely happy. The food was unforgettable — the lobster bisque, wagu green beans, and olive oil cake with lemon sorbet were absolute showstoppers. Would I return? Absolutely — and this time not just for the food, but for the connection, knowing the sparkle is there when the night unfolds.
⭐️⭐️⭐️⭐️ (Food 5/5 • Service 3/5 • Ambiance 4/5)
#SeattleEats #SeattleFoodie #LarkSeattle #FineDiningSeattle #FoodieJourney #SeafoodLovers #SeattleWine #DateNightSeattle #LuxuryDiningSeattle #FoodieInfluencer #1MillionViewsPlate #SeattleRestaurants
Nathan Delgado
The menu features premium ingredients and an ambition toward a more refined style of cooking. The wagyu caviar tartare showed quality components but was weighed down by cold bread and a grainy side of eggs. The elk was slightly overcooked and dry, though the purée and sauce helped, while the potato and carrot components didn’t add much. The wild boar fettuccine was the strongest dish, with good depth, though the black truffle flavor was subtle. Overall, a promising New American restaurant that would benefit from more precise execution to elevate the food.
… more