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OCtOBER 2015

Autumn is creeping in, but we're still reveling in the season of Bounty in the Pacific Northwest.  The last of the stone fruits are appearing on the Lark menu, along with cucumbers ( saut éed with dill) and summer peppers. Local mushrooms are coming up and soon we'll be knee deep in Chanterelles, Matsutakes and Lion's Mane (there are worse fates). The cooler weather also means it's primetime for local shellfish . 

A seafood platter at Bitter/Raw, laden with oysters, spot prawns, bay scallops & uni.

We opened Bitter/Raw last year to showcase the beautiful seafood available in the Pacific Northwest, and this time of year it shines. Salish Sea uni is back on the Bitter/Raw menu and oysters are looking perfect.  Developing the upstairs menu has allowed us to focus on the gorgeous shellfish in our corner of the world, along with crudo and  charcuterie . It's also given us the opportunity to build a cocktail list that we're very proud of.  Bitter/Raw inhabits the space in the mezzanine above Lark, but you are welcome to order from either menu, no matter where you are seated. Stop in soon for a cocktail and a plate of crudo. Take advantage of Bitter/Raw's Happy Hour, Monday through Friday 5:00 - 6:00, for special pricing on drinks, oysters and other snacks.

Lark has been getting many calls from people who are making plans for holiday parties. 'Tis the season, already! We love to host celebrations large and small. Please be in touch soon if you're looking for a space to hold a holiday event . We have three spaces available for private parties. 926 Events is our beloved original space on 12th avenue, Off the Record is secreted away under the Lark dining room, and Bitter/Raw floats above on the mezzanine. We'd love to discuss options for your party.
I hope we see you soon, at Lark, Bitter/Raw, or Slab Sandwiches + Pie. Give us a call at (206) 323-5275 or make a reservation on  Open Table  for dinner at Lark, no reservations necessary for a meal at Bitter/Raw. 

Enjoy this cooler weather, and the beginning of autumn.

John Sundstrom