Latest Star in Santa Barbara Restaurant Scene
OThe
Lark, named for the sleek overnight Pullman train of the Southern
Pacific Railroad that serviced Santa Barbara from 1910-1968. Since
their opening last year they have attracted foodies from far and
wide to their stylish indoor/outdoor venue in Santa Barbara arts
district, where Executive Chef Jason Paluska delights patrons
with his sensational menu items.
The Lark
The
restaurant, located in the Santa Barbara Funk Zone, is always
alive with activity, and has a vibe more like New York or Los
Angeles than an easy going beach city. Chef Paluska's plates are
stunning in their presentation, and offer extraordinary flavors.
The sauces created by this chef in the preparations of a milieu
of menu specialties are a confirmation of his successful Le Cordon
Bleu training, along with his career experience with chefs/owners
Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor
& Hope, as well as a Sous Chef position at Michael Mina'a
RN74 in San Francisco.
Executive Chef John Paluska &
Executive Sous Chef/Pastry Chef Nick Flores
Sharing
plates is the plan at The Lark, with dishes designed to be shared
by for two or more, and enjoyed with a bottle or glass of wine
from their extensive wine list. This family style or group dining
agenda is a winner. I observed several groups thoroughly getting
into sharing a variety of dishes along with lively conversation,
and real foodies thrive on exchanging bites with friends. They
also offer a selection of world renowned ale and beer. The special
craft cocktails include a delicious Mule, served in a glass jar,
which can be enjoyed with or without alcohol.
Little Gems Wedge Salad
Divinely
designed deviled eggs, incredible crispy Brussels sprouts or dazzling
duck liver mousse provide some unforgettable starters, and the
little gems 'wedge' salad is a not to missed presentation that
is as delicious as it is beautiful! Entrees are many and include
dishes like "Mary's roasted chicken" as well as the
chef's own spin on Ratatouille that is a vegetarian dream dish.
The herb roasted sea scallops, paired with Tocai Friulano Palmina
"Hanea" 2012, literally melt in your mouth, and the
apricot and bourbon glazed pork shank on mustard greens with chili
corn bread paired with Curtis Syrah 2012 is falling off the bone
magnificent.
Herb Roasted Scallops
Sommelier's
Brian and Eric of Les Marchands, a fantastic wine purveyor and
tasting room located next door, insure patrons the finest wine
list selections, not only from outstanding local vintners, but
from around the world, including fine dessert wines and digestifs.
The Larks beer selection is also quite commendable, and the restaurant
staff is extremely food and wine savvy when it comes to making
pairing suggestions.
Apricot & Bourbon Glazed Pork Shank
Special
kudos to Executive Sous Chef/Pastry Chef Nick Flores for the Stonefruit
Pavlova dessert of apricot passion fruit cream, whipped white
chocolate garnache, and basil that is an exciting portrait in
food experience. This picture perfect plate of divine sweetness
is amazing, and provided a memorable ending to an unexpected culinary
coup adventure in the Santa Barbara Funk Zone.
THE
LARK
131 Anacapa Street
Santa Barbara, CA 93101
805-284-0370
www.thelarksb.comvvv
Reservations a Must!
www.KimptonRestaurants.com
By Bonnie Carroll
