Cuisine:

• American
• New American
• Others
• Eclectic
• Contemporary
• Fast Food and Hamburgers

Lark Description:
In a space both rustic and serene, chef-owner Johnathan Sundstrom has created a fitting backdrop for the philosophy shaping his menu and service. The mostly-seasonal menu is divided into five sections---Cheese, Vegetables/Grains, Charcuterie, Fish, and Meat. Plates are smallish and meant to be shared. We like to order at least one from each category. Favorites include cauliflower soup with lovage, smoked prosciutto with twelfth-century chutney, pork loin with prunes in eau de vie, mussels with bacon, apple and shallot, and duck leg with caramelized apples. On busier nights be prepared for a wait, as reservations are accepted only for parties of six or more. A welcoming staff will make your wait comfortable; or investigate the postage stamp-size bar tucked into a corner at the rear of the room.


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