Our menu features a range of small plates, allowing you to savor courses of cheese, charcuterie, vegetables, grains, fish, and meats. We work with local artisans, farmers, and foragers for an ever-changing selection that offers the best of each season, bright and intense with summer, heartening and rich in the fall. Sundstrom’s version of small plates is intended to inspire communal dining with waves of courses coming to your table, a blend of simple, seasonal, classic, and adventurous dishes. You dine, talk, and laugh while experiencing more flavors than with traditional entrées.
Chef/Owner - Lark
John Sundstrom trained at New England Culinary Institute, in Montpelier, Vermont. Prior to NECI, John apprenticed for 4 years to chef Yasuyuki Shigarami, classically trained in Japanese cuisine and sushi. After graduating from culinary school, John spent the next few years working in some of the country’s finest resort hotels, including; the Ritz-Carlton Laguna Niguel, Club XIX (Lodge at Pebble Beach) and Stein Ericksen Lodge.
In Seattle John worked at raison d'etre cafe, Campagne, and Café Sport, beginning his education into Northwest farmers and foragers. He was Chef de Cuisine at Dahlia Lounge, working closely with owner Tom Douglas developing the restaurant to one of national prominence.
In 1999 John spent several weeks in Japan, exploring, tasting and researching Japanese food and culture. In October and November of that year, he also went on a working tour of some of New York and San Francisco’s finest kitchens, a sort of "Culinary Graduate School". Following these inspiring and educational travels, John returned to Seattle with a renewed sense of purpose, new ideas and techniques, and a greater understanding of excellence.
From the Dahlia Lounge's Pacific Rim ingredients to a stint at Carmelita, a vegetarian Mediterranean restaurant, John began to invest in organic, foraged, and heirloom ingredients and flavors. In 2000, he happily reintroduced fish and meat to his repertoire when he took over at Earth & Ocean, and within 6 months John was named one of Food & Wine Magazine's Best New Chef's for 2001. In the 3 years that John was chef at Earth & Ocean, the restaurant thrived.
John has been featured on the Food Network’s “Best of“ Show as well as ”Food Nation”. Also John was featured in the PBS original series “Chefs a-field”, which was nominated for a James Beard Award in 2003. John was named “Best Chef Northwest” by the James Beard Foundation in 2007, following nominations in 2005 and 2006.
John opened Lark in 2003 on Seattle's Capitol Hill, with his wife, JM Enos and partner Kelly Ronan. Lark is an artisan focused restaurant serving dinner.
Kelly Ronan’s love for restaurants began with a childhood visit to a fish grotto, and she’s never looked back. Her career has seen her work in every aspect of the restaurant business from back office to the dining room, giving her a holistic approach to her role at Lark. As General Manager she welcomes customers, manages staff, oversees Lark’s ever-evolving selection of wines, and has cultivated the warm, authentic dining experience the restaurant is known for. She continues to be delighted by the food served at Lark and finds genuine pleasure in greeting old friends and meeting new ones nightly.