Still, after the 7th time visiting Lark (Feb 2012), I am blown away........ speechless! Now back home from a Seattle weekend, my palate tingles from the remembrance of my last plates before dessert, the.....super sleek cheeses: Persille de Malzieu (salt, blue), Dulcinea ( tangy). For meat, I had the Wild Boar and yes (2 meat dishes) the Crispy Liberty Farm duck leg with grapefruit zest (citrus) and watercress (pungent) flavors elevating the crispness and sweetness of the duck leg......... :0 The wine list changed a bit from when I was here last and had the Syncline Subduction Red '10 with meats (never had it but this Syrah made the meats sing with yummyness). Was so impressed by this wine, I ran to the closest wine shop from my hotel day before my flight back and snuck a bottle in my luggage (yes I carry an inflatable wine cradle with me when traveling for moments like this). Shhhhh. Les desserts were perfectly sweet to end your experience here and leaves you a joy not oft felt!
... John Sundstrom rocks out preparations that I appreciate and always remember. The food at Lark is raw, delectably sensual and organic...... pure, no affect. Here, dining is not theatre. In its incomparable simplicity and invention, the flavors here delight the palate and the soul.