Jennifer O'Neil

Beverage Director
Jennifer O'Neil

Seattle

About Jennifer O'Neil

Jennifer has been in the wine business for over 20 years. She started as a wine lover at the Dahlia Lounge and since has been a manager and buyer at Pike and Western wine shop for 6 years, manager and sales rep for C&G wines for 11 years, and now a Beverage Director and Manager at Lark Seattle with John Sundstrom, a James Beard award-winning chef. Outside of wine, she is sinking her teeth into Mezcal, Amaro, Sour beers, and trying to eat as much Vietnamese food as possible.

My Venues

At My Venues

Carpaccio of yellowtail
Lark
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"Simplicity and elegance delivered by one of Seattle’s great chefs. The clever combination of the briny green olives and bitter preserved lemon enhances the fish and cuts through its natural oiliness."
Maxime Bilet
Chef
Maxime Bilet
Foie gras terrine
Lark
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"Lark is known for its local Northwestern cuisine, and their foie gras is my favorite. It's a flavorful, rich terrine made in a traditional way with good accompaniments. It's a classic."
Shaun McCrain
Chef
Shaun McCrain
Copine
Yellowstone River paddlefish caviar
Lark
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"John Sundstrom makes beautiful rosti potatoes with clabber cream and paddlefish caviar. It's totally amazing and simple. It's like an hors d'oeuvre served in a cast iron. It's very comforting."
Jason Wilson
Chef
Jason Wilson
Yellowstone River paddlefish caviar
Lark
$$$$, Happy Hour, Reservations, Wine Bar, Full Bar, New American, Downtown
"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."
Jason McClure
Chef
Jason McClure
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