In a cavernous-cool location on Capitol Hill, Chef John Sundstrom shows off his love of offal and game meats with crispy pork trotters and a main featuring venison loin, but with plenty of lighter options or as part of a four-course seasonal tasting menu. Don't miss a gorgeously dressed hamachi crudo with fennel, preserved lemon, and green olive; or the bright-pink wild salmon presented with orange orbs of ikura roe. Courtesy Lil Red’s Takeout and Catering

John Sundstrom ( Best Chef Northwest 2007) relocated his fanatically beloved Lark to the warehousey flank of Pike/Pine off Madison, spinning out a starlit space—indigo banquettes, white linens, a welkin of pendants overhead—as elegant as any in town. Out of the rafters he carved a casual bar, Bitter/Raw, offering charcuterie and crudo along with plenty of bitter cocktails. But Lark, once the upstart that pioneered small-plate dining, has become the noble elder; grownups come here for that disappearing species—relaxing high-end dinners—assembled either from small plates or a combination of mains and Sundstrom’s famous grains.

Lark is a Capitol Hill staple and another standout among the best restaurants in Seattle, where Chef John Sundstrom crafts New American dishes grounded in Pacific Northwest ingredients with quiet elegance and bold technique. Think hamachi crudo dressed in preserved lemon and green olive, chicken liver parfait paired with sweet huckleberries, and pasta tagliatelle swimming in lemon‑brown butter with shaved bottarga—each bite driven by clean, confident flavor. The intimate dining room features twinkling overhead bulbs and deep‑blue banquettes, creating a place that balances upscale polish with rustic warmth.

Set in the heart of Capitol Hill, Lark provides a unique ambiance, serving artisan-focused food in an atmosphere that’s relaxed but always attentive. Together, this has earned Lark the deserved accolade of being one of the best restaurants in Seattle. Immense windows and lofty ceilings with reclaimed wooden beams and glowing pendant lights illuminate this restored warehouse on even the most inclement days in the notoriously overcast city.

Lark, a restaurant that embraces the farm-to-table movement, draws diners with its communal eating style in the middle of Seattle. This Michelin-starred restaurant showcases the best ingredients from the area with a menu that changes with the seasons. Over delicious meals, Lark’s shared plates encourage interaction and fellowship, strengthening relationships.

We’re seeing deep midnight blues and charcoals, plush fabrics, a little more glitter and glitz, a little more luxury at restaurants like Summit Avenue’s excellent Single Shot, at downtown’s Loulay (thechefinthehat.com) and at the dazzling new Lark on Capitol Hill (larkseattle.com), which feels more sumptuous than it did in its former incarnation.

Lark focuses on locally sourced ingredients and innovative small plates. Its modern yet cozy setting features reclaimed wood and soft lighting, creating a laid-back but upscale vibe. Dishes like duck breast with cherry glaze and house-made charcuterie boards are standouts.

Located in Capitol Hill, Lark is a premier dining destination for New American cuisine. The restaurant focuses on artisanal, locally-sourced ingredients, consistently impressing patrons with its mouthwatering and beautifully presented dishes.

Lark is known for its delicious small plates like crudo and charcuterie, as well as their seasonal dishes. Their new location in Capitol Hill is beautiful, and the atmosphere is warm and chic.