Chef John Sundstrom is inching closer to introducing Seattle to a trio of projects in Capitol Hill's Central Agency Building. Lighting has been installed and furniture is arriving in the relocated Lark, scheduled to launch at the start of December. The same goes for mezzanine level bar Bitter/Raw. The chef's third, casual concept Slab Sandwiches + Pie is on track for a mid-December launch. Menu details from team Lark:
Look forward to new dishes like Lark's very first burger, made with onion jam and smoked mayonnaise on a housemade duck cracklin' bun, and truffle-salted sunchoke chips as well as Lark classics like the hamachi crudo with fennel and the foie terrine with spiced quince.
Up at Bitter/Raw, the menu is chock-full of unique bites like Spanish mackerel tartare and chilled mussels with green curry mayo, as well as raw bar classics: oysters, clams, geoduck, chilled Dungeness crab, caviar, and the like. There's also the whole charcuterie side of the menu, with imported hams, handmade landjager, lardo "cinnamon toast," and ‘ndjua with toast and green chickpeas.
The final day of service in Lark's original 12th Ave. space is Wednesday, November 26; after that it will transition to an event space.