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Lark

4.5

About this business

Specializing in small plates to share, Lark's stated mission is to "use sustainable products from trusted artisans." Chef Jonathan Sundstrom, named Best Chef Northwest by the James Beard Foundation for 2007, creates inspired dishes with thoughtfully sourced ingredients like produce from "Billy's Farm" in the Okanogan. Originally built in the 1920s, the comfortable space retains the rustic farmhouse wood-beam ceiling and original plank floors from the bakery formerly housed here. Sample several artisan cheeses and then experi... read more

Location details

952 E Seneca St, Seattle, WA, 98122, United States

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WeekdayScheduleStatus
Mon5:00 p.m. to 11:00 p.m.
Tue5:00 p.m. to 11:00 p.m.
Wed5:00 p.m. to 11:00 p.m.
Thu5:00 p.m. to 11:00 p.m.
Fri5:00 p.m. to 11:00 p.m.
Sat5:00 p.m. to 11:00 p.m.
Sun5:00 p.m. to 11:00 p.m.
4.51,082 reviews
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Deirdre Wilcox's profile image
Deirdre Wilcox 
9 years ago

Why do so much so well then default to fois gras as an offering? Nothing but extreme cruelty for the animals. No need to support that in a world of such abundance, nor with the talent and creativity in that kitchen. 

Lyaysan Nazarova's profile image
Lyaysan Nazarova 
9 years ago
Andy Warren's profile image
Andy Warren 
recommend  Recommended
9 years ago

Excellent food, great service, comfortable modern space. I'd eat here way more often if I could easily get in and had a bigger bank account., 

Jeremy Taylor's profile image
Jeremy Taylor 
10 years ago
Ashley Pan's profile image
Ashley Pan 
10 years ago
Trudi Andrews's profile image
Trudi Andrews 
10 years ago
DJ Lobete's profile image
DJ Lobete 
10 years ago

Amazing meal. One of the highlights of my trip to Seattle 

Christine Birnbaum's profile image
Christine Birnbaum 
10 years ago
Christine Birnbaum's profile image
Christine Birnbaum 
recommend  Recommended
10 years ago

Frequently asked questions about Lark

How is Lark rated?

Lark has a 4.5 star rating with 1,082 reviews. 

When is Lark open?

Lark is closed now. It will open at 5:00 p.m. 

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