The Lark is Santa Barbara’s newest hit restaurant, and it’s more than worth a visit. Located in the thick of Santa Barbara’s artsiest neighborhood—The Funk Zone—it’s an easy stop on the Urban Wine Trail, near numerous galleries and surf shops.
Housed in the old Santa Barbara Fish Market building, The Lark is a warehouse-type space with a strong connection to the sea-to-table food industry that’s captivated the city since its earliest days. Modern touches on the historic space include an outdoor dining area with fireplaces, exposed brick and dark wood tables, all of which combine create an ideal ambiance to enjoy its much-talked-about food.
@thelarksb One evening’s grilled heirloom carrot special.
The Lark offers diners an interesting dining experience combining the farm-to-table artisan approach of many contemporary gastropubs with the family-style shared plate traditions utilized in Italian restaurants. Its platters—offering enough for two hungry or four not-so-hungry people—offer a breadth of flavor with simple ingredients. The cast iron roasted steelhead trout is a comes with caramelized cauliflower, chewy golden raisins, mint pistou and preserved lime. For something a bit more classic, try the prime ribeye with roasted shishito peppers, yukon potato puree, charred lettuce and smoked tomato.
Aside from large shared plates, the Lark also has a wide selection of smaller dishes organized by their various places of origin—farm, ranch and ocean. From kaido scallop crudo with watermelon and ambrosia melon to crispy smoked pork belly to roasted beets and burrata, the options are eclectic, and each thoughtfully curated with fresh ingredients.
@thelarksb One evening’s ice cream dessert special with honey, cremeux, pistachios, strawberries and more!
Recently, The Lark has made waves in the California restaurant community, most notably by being written up by Los Angeles Magazine within a week of their opening in August 2015. To check out its menus, make a reservation and learn more about The Lark in Santa Barbara, visit its website here.