APRIL 2017

I hope that you're enduring these April showers and enjoying the spring blooms that have started to appear. In the Lark kitchen we're welcoming the first ingredients of the Evergreen season. White asparagus, green garlic and nettles are appearing on the menu now and halibut, morels and ramps will be coming up soon. Let's find comfort in these spring highlights while we wait for the weather to improve. 

Nettles and morels, two prizes of spring.
Photography by Zack Bent

The Lark calendar is full this month, with exciting collaborations on the horizon. We'd love to see you at one of our events! Read on for details.


Cochon 555
Sunday April 30, 4:00pm
Starting at $125 per person

Lark's Chef de Cuisine Mitch Mayers will be representing at this year's Cochon 555, a nose-to-tail cooking competition that fosters knowledge and appreciation of heritage livestock. This will be an epic evening: hours of tastes of artfully prepared bites, boutique wines and craft cocktails. The night will culminate in the naming of Seattle's champion who will go on to represent our city at Grand Cochon. Come eat, drink and vote! Tickets can be purchased  here

Beer Dinner with Cloudburst & Holy Mountain Brewing
Thursday, May 11 6:00pm
$130 per person, including tax + gratuity

Lark will put its mark on Seattle Beer week this year through an exciting collaboration with Cloudburst and Holy Mountain breweries. We've created a menu that pairs perfectly with a selection of their finely crafted brews. Dinner will be casual and the room will be happy, with flowing beer and insight from the men behind it all. Bison ribeye steak, Kurobuta pork and Neah Bay Halibut are a few of the items we're looking forward to serving on this special night. Reservations can be made here.

Spring Blooms & Breakfast with Fortunate Orchard
Saturday, May 13 10:00am
$120, including gratuity

We're pleased to be joining forces with the  Field Trip Society for a special experience on Mother's Day weekend. Join our friend Hannah Morgan of Fortunate Orchard for a lesson on seasonal blooms and the mechanics of floral design, from color and texture to balance and bounty. (If you've ever admired Lark's lovely arrangements, Hannah is the one behind them!) There will be a light breakfast of house-made pastries as well as mimosas, coffee, and juice. Attendees will go home with a gorgeous arrangement-perfect for a Mother's Day gift. To reserve your spot, visit the Field Trip Society's website

Mother's Day Brunch at Lark
Sunday, May 14
$32 per person, tax + gratuity additional
Reservations available 9:00am - 2:00pm

Lark will offer a prix fixe brunch menu on Mother's Day, perfect for celebrating the mothers in your life. Make your reservation early and enjoy a parade of breakfast favorites: Monkey Bread, double smoked housemade bacon, Dungeness crab Benedict and much more. Reservations can be made by calling Lark at (206) 323-5275.

Author Salon with Jess Walter & Chef John Sundstrom
Moderated by Paul Constant
Tuesday, May 23 6:00 pm 
$200, including tax, gratuity & a copy of We Live in Water

Join New York Times bestselling author Jess Walter for dinner and a conversation about his latest book,  We Live in Water. Guests will be treated to an inside look at what makes Jess tick and come up with the stories portrayed in his eight books. Chef John Sundstrom will be on hand to mingle with attendees and answer questions about his business philosophy. Paul Constant, co-founder of The Seattle Review of Books, will moderate this salon at Off The Record, Lark's private dining room. All proceeds benefit the King County Library Foundation. More information and tickets can be found here.
We'd love to see you soon. Call (206) 323-5275 to  make a reservation for dinner or brunch at Lark. Swing by Southpaw anytime between 11am - 9 pm daily for a meal or a quick drink, or visit Slab Sandwiches + Pie 10am - 3pm weekdays for lunch.

Happy Springtime,

John Sundstrom