Johnathan Sundstrom - Bio page Seattle Magazine - “Top 10 Seattle Restaurants: The ever seasonal cooking tastes better than            ever.” (04/2008)   link LA Times - “A must-stop is Lark” (04/2008)   link Seattle Homes and Lifestyles - “Try this at home: Local chefs share tips on making food            beautiful” (04/2008)   link Seattle Weekly - “Top 100 Seattle Restaurants” (04/2008) Seattle PI - “When Lark hits the mark, it's 4-star Ph.Dining” (09/2007)   link Seattle Metropolitan - “Best Chef Inspired Restaurant” and “Trendsetters” (11/2006) Zagat - “2007 Top 100 - 28 out of 30 for Food” (12/2006) Queen Anee News - “Washington's own marbled King salmon” (08/2006)   link Food & Wine Magazine - “The Go-List: Hottest Restaurants in the World” (05/2006)   link The Seattle Weekly - Dining Guide: “Whether you call Lark's dishes tapas or small plates,            they're nothing less than exquisite” (04/2006)   link Seattle Magazine - “Top Ten Restaurants” (04/2006)   link The Seattle Times - “Chefs Together” (04/2006)   link Elle Magazine - “Chef's Picks: Hot Condiments” (01/2006) Wild about Game - Johnathan competed in the Wild about Game competition, an "Iron Chef" type event with            each participant creating improvisational dishes from the region’s finest wild and farm raised game. It            featured 10 of the top Northwest chefs, and Johnathan took first place. Read more... (10/2005) James Beard Award Nominee - Best Chef Northwest/Hawaii (05/2005) Food & Wine Magazine - “Where to Eat in Seattle” (06/2005)   link Seattle Magazine - “Best New Restaurant & Best Overall” (04/2005)  link Travel & Leisure - “Top 10 Restaurants” (12/2004) Organic Style - “Best American Green Cuisine” (10/2004)  link Wine Spectator - “The New Northwest” (10/2004) The Seattle Times - Nancy Leson (3½ Stars); “It’s a celebration of fine food, shared with friends and defined            by a sense of place” (03/2004)   link The Stranger - “Ohmygod, we have to go!” (02/2004) The Seattle Post Intelligencer - Penelope Corcoran (3 stars); “Lark has become required dining for people            who care about cooking or food or the Seattle restaurant scene” (02/2004)  link Food & Wine Magazine - “Best New Chef-USA” (06/2001)  link