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LARK - Cooking Against the Grain by Chef John Sundstrom tells the story of Lark restaurant and cooking through the seasons of the Pacific Northwest.  Filled with delicious recipes and beautiful photographs the book showcases the local seasonal cuisine that has made Lark a Northwest destination.


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Book Reviews:

John Sundstrom’s food dazzles, whether it’s a pot of the richest, creamiest mashers this side of France or a plate of luscious yellowtail crudo brightened with fennel pollen. But what I admire most about John is his acute sense of the Pacific Northwest’s seasons, from the seemingly endless winter drizzle to wondrous summer abundance. John, Kelly, and JM’s thoughtful spirits resonate like a breeze off Puget Sound.

—Tom Douglas, Chef/Owner of Tom Douglas Restaurants

Johnathan Sundstrom has brought the beauty and bounty of his beloved North-West so boldly and vibrantly to the pages of this book that i want to climb into its pages and eat, sleep, drink, and COOK that region NOW. I love his personal stories and his redefinition of the seasons into "mist, evergreen, and bounty" -what a very personal and gorgeous book!

—Suzanne Goin, Chef/Owner Lucques, A.O.C., Tavern

I've been waiting for this cookbook. My first taste of farro paired with chanterelles was at Lark many moons ago and now it's a standard in my own kitchen. I never miss a chance to order the porcini or spot prawn dishes. John takes signature foods of the Pacific Northwest and makes them jump off the plate. Like an old family mushroom patch, these pages are a treasure trove to return to again and again.

—Langdon Cook, author of Fat of the Land: Adventures of a 21st Century Forager