Lark
Steve and I don't eat out often, but he's a foodie, so when we do eat out, it's an event. Most of the meal is spent discussing cooking, great meals past, dining experiences memorable for both the good and bad, and mysterious combinationf of flavors that have burrowed their way into our memories. Within me lies the soul of a reluctant foodie. Reluctant not because of the pleasure of fine dining, but the cost. But every so often, the monster emerges from its cage, usually because Christina or Steve has lured it out.
Steve and I converged on Lark tonight. It's the latest venture of former Earth and Ocean chef Johnathan Sundstrom.
We had both hear similar stories about Lark. A treat for the taste buds, but not a great value. I had tried to dine here twice previously but been turned off by the long wait: they don't accept reservations for groups of six or fewer, a policy I think they should change. It's one policy that often turns me off of the next new hot restaurant, and Lark fit the bill. It had permeated the Pacific Northwest food zeitgeist. I was in for a half hour wait tonight, but when Steve arrived a table opened sooner than expected.
The menu is arranged in the following order: cheeses ($4 for one, $11 for three), vegetables/grains, charcuterie, seafood, and meat. We'd both heard the cheese proportions were so small as to be non-existent, so we passed, despite being cheese fanatics. From the vegetable menu we chose four dishes: (1) the sugar peas and pea vines, (2) artichoke heart soup, (3) morel mushrooms with garlic, olive oil, and sea salt, and (4) pommes de terre robuchon Robuchon (Jo
Steve and I converged on Lark tonight. It's the latest venture of former Earth and Ocean chef Johnathan Sundstrom.
We had both hear similar stories about Lark. A treat for the taste buds, but not a great value. I had tried to dine here twice previously but been turned off by the long wait: they don't accept reservations for groups of six or fewer, a policy I think they should change. It's one policy that often turns me off of the next new hot restaurant, and Lark fit the bill. It had permeated the Pacific Northwest food zeitgeist. I was in for a half hour wait tonight, but when Steve arrived a table opened sooner than expected.
The menu is arranged in the following order: cheeses ($4 for one, $11 for three), vegetables/grains, charcuterie, seafood, and meat. We'd both heard the cheese proportions were so small as to be non-existent, so we passed, despite being cheese fanatics. From the vegetable menu we chose four dishes: (1) the sugar peas and pea vines, (2) artichoke heart soup, (3) morel mushrooms with garlic, olive oil, and sea salt, and (4) pommes de terre robuchon Robuchon (Jo