John Sundstrom's Lark has been open since 2003, and it's just now jumping on the brunch bandwagon.
Sundstrom has big plans for weekend brunch, which will be served 10 a.m. to 2 p.m. starting April 16. His crew will be making pastries in house, like caramel pecan monkey bread, apple fritters with maple foie gras glaze, and buttermilk biscuits with preserves. Lark will also serve housemade yogurt with cashew granola and dried figs, plus oyster shooters with mezcal, lime, and charred jalapeño.
Brunch staples like avocado toast, stuffed French toast, and eggs Benedict will make an appearance. Brunch cocktails will include two new Bloody Marys each month, one meaty and one vegetarian, as well as a range of cocktails.
Here's a look at the full menu: