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Lark

Locally Sourced Seasonal Restaurant

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Lark
Lark

Why It's Good:

Lark, which opened in Seattle's Capitol Hill neighborhood in 2003, draws inspiration for its seasonal menu of small plates – influenced by the flavors of Italy, France and Spain – from the artisans, farmers and foragers of the Pacific Northwest, a particularly rich food region. Chef John Sundstrom won a 2007 James Beard Award for Best Chef, Northwest. Another tough critic, his four-year-old Owen, who still thinks his dad's duck confit is the best.

Why It's Green:

Sundstrom is always looking for ways to source his favorite ingredients locally without sacrificing quality. He recently discovered faro, an ingredient he used to source from Italy, from a Winthrop, Washington-based family farm. "Knowing that we're now locally sourcing one of my favorite ingredients is huge, as well as helping to introduce their farm and products to the Seattle market is something I'm proud to have had a hand in," he said.

Where To Get It:

www.larkseattle.com/