The Lark pays homage to the history of California train travel and the maritime industrial past of its neighborhood. Located in a historic warehouse built in the 1920s in Santa Barbara's burgeoning arts district affectionately called the Funk Zone, The Lark successfully unifies the romantic history of the industrial past with the high expectations of today's discerning guest using discovered vintage objects and blending them with modern, urban materials.
With an imaginative yet approachable menu created by Chef Jason Paluska, The Lark celebrates everything found around Santa Barbara County - wineries, farms, ocean and natural beauty.
Now Chef Paluska shares his passion and recipes with those who enjoy cooking at home with a collection of The Lark's guests' favorite dishes: Crispy Brussels Sprouts with Medjool dates, garum, sesame and lime; Southern Pimento Cheese with smoked Gouda, aged provolone, Shiner Bock, pickled serrano and bell pepper and grilled baguette; Central Coast Spring Vegetables with charred spring onions, romanesco, asparagus, pickled ramps, soft poached egg and Parmesan; Grilled Red Snapper with coconut and kaffir lime broth, mussels, clams, Granny Smith apple, crispy parsnip, Thai chile and cilantro; Slow-Cooked Superior Farms Lamb Ribs with Medjool date caramel, salsa verde, crushed pistachios and fennel pollen; Milk Chocolate Pot de Creme with smoked marshmallow, graham cracker, almond lemon zest and mint leaves.
Internationally renowned photographer Macduff Everton brilliantly captures each dish using a photojournalistic style and natural light. Everton's powerful and dramatic landscapes of the distinct regions throughout Santa Barbara County bring the extraordinary beauty of the area to life while his portraits of The Lark's purveyors show the human side of great food.
