After 12 years on 12th Avenue, beloved Seattle restaurant Lark moved into an expansive new space in the nearby historic Central Agency building in December 2014 and added two new restaurants in the process: a bar called Bitter/Raw and a lunch counter called Slab Sandwiches + Pie. At Lark, the kitchen remains as confident and as focused as ever: Chef John Sundstrom retains the locally sourced, small-plate dishes (such as chicken liver parfait) that helped establish the restaurant’s influential reputation, but he’s also added more traditional meat-and-starch entrées such as hangar steak and pork belly. This level of cooking doesn’t come cheap, but the experience is worth it.
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