For over 15 years, John Sundstrom has tirelessly devoted himself to a very personal approach to cooking. His menus borrow from all cuisines, with distilled tributes to the Japanese savoir-faire as well as to the French terroir – for example, his Robuchon potatoes.
The chef makes a point of honour to highlight all of his suppliers, by listing his restaurant's partner farms on his website. Here, seafood and shellfish from the sound, Wagyu beef cuts and homemade foie gras all border on excellence.
On two floors, the restaurant's setting will dazzle you with its light wood ceilings embellished with a multitude of small bulbs and large unfinished wood tables.
In front of Lark, the chef has opened a more affordable restaurant dedicated to sandwiches and salads, where quality will meet your expectations: beyond reproach.
952 E Seneca Street
+1 206 323 5275
Menu: around 80 USD