Accolades

  • Best New Chef
    James Beard Foundation
  • Best New Chef
    Food & Wine
  • Nominee for Outstanding Chef
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in Seattle

My Restaurants

  • Lark
    926 12th Ave
    Seattle, WA

Where I Eat

Behind the Scenes

Chef John Sundstrom reviews  at post.venue.name
"Pretty happy with our dish this morning! @copperriversalmon with risotto espuma, morels, bacon and spring onion salsa verde."
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From My Menu

Chef Thierry Rautureau reviews Landjäger sausage at Lark
$$$ | French/Belgian
Capitol Hill
1 Review
"Simply juicy, with perfect seasoning and marvelous mustards to accompany them, these sausages are just too good to pass up. You have to try this sausage—it's the best dog in town."
Chef Jason McClure reviews Yellowstone River paddlefish caviar at Lark
$$$ | French/Belgian
Capitol Hill
2 Reviews
"Crunchy, sweet, and salty potato crisped in a cast iron with a nice spoon of rich, cool clabber cream and the pop of those great little domestic fish eggs. It's a great execution of a classic flavor combination."
Chef Maxime Bilet reviews Carpaccio of yellowtail  at Lark
$$$ | French/Belgian
Capitol Hill
1 Review
"Simplicity and elegance delivered by one of Seattle’s great chefs. The clever combination of the briny green olives and bitter preserved lemon enhances the fish and cuts through its natural oiliness. "
Chef Shaun McCrain reviews Foie gras terrine at Lark
$$$ | French/Belgian
Capitol Hill
1 Review
"Lark is known for its local Northwestern cuisine, and their foie gras is my favorite. It's a flavorful, rich terrine made in a traditional way with good accompaniments. It's a classic."