{"id":3194,"date":"2016-04-07T21:59:02","date_gmt":"2016-04-07T13:59:02","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=3194"},"modified":"2019-02-03T15:26:25","modified_gmt":"2019-02-03T07:26:25","slug":"lark-seattle-best-pork-and-its-not-a-chinese-restaurant","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2016\/04\/07\/lark-seattle-best-pork-and-its-not-a-chinese-restaurant\/","title":{"rendered":"Lark Seattle – Best Pork and it’s Not a Chinese Restaurant"},"content":{"rendered":"

I found one of the best melt-in-your-pork dishes\u00a0in Lark, Seattle’s well established modern American restaurant. It was a nice surprise because we almost didn’t order it since there are lots of other choices.\u00a0Lark presents its food tapas style with dishes meant to be shared and this is a great way to sample more of its menu. Besides the pork, I thought Lark’s pasta was good and if I have a chance to go back, I’d probably try a few more pasta and starter dishes. While the dishes are not as inventive as Eden Hill, this probably also means that there’s more food for the less adventurous to try.<\/p>\n

 <\/p>\n

\"Eel<\/a>
Eel with new potato salad<\/figcaption><\/figure>\n
\"The<\/a>
Half wild mushrooms<\/figcaption><\/figure>\n

Because I was with my Aunts and they enjoy vegetables, we tried more of the lighter starters such as mushrooms above and a Romanesco\u00a0(broccoli or also known as Roman cauliflower) a la plancha tossed simply with Meyer lemon, anchovy and almond.\u00a0The latter (not pictured) was very good especially since Romanesco is not something I find that commonly in most restaurants. One of the first starters that caught my eye was the eel with new potato salad. This was fine but I was a little disappointed that with the potato salad being cold, the eel comes out a bit luke warm and I would always prefer my unagi to be served hot.<\/p>\n

\"Ricotta<\/a>
Ricotta & chard cannelloni<\/figcaption><\/figure>\n

I thought both pasta dishes were good. The ricotta and chard cannelloni had a bit more of a traditional taste given the braised meat even though it was goat. I also liked the chard because it has a hardier texture than spinach, which is the more usual filling. I really enjoyed the semolina gnocchi. The nettles and pine nuts made for a really nice twist on the usual pesto sauce and with the gnocchi lightly pan fried to give it crispy texture, I could have finished this on my own.<\/p>\n

\"Semolina<\/a>
Semolina gnocchi with nettle and pine nuts<\/figcaption><\/figure>\n

Of the three mains we ordered, the best by far was the pork belly & smoked sausage. This was served with grits, turnips and jalape\u00f1os. The pork was definitely slow cooked with the skin nicely seared and crisp – just melt-in-your-mouth tender. The other two mains paled in comparison – the duck confit is as duck confit usually is so no surprise there. We also had the scallops with roasted sun chokes and a yuzu salsa verde, which was okay. I think the best scallops we had were just simply grilled at Miller’s Guild the first time I was there (even they couldn’t repeat it on my second try).<\/p>\n

\"Pork<\/a>
Pork belly – the best!<\/figcaption><\/figure>\n
\"Duck<\/a>
Duck Confit<\/figcaption><\/figure>\n

Onto dessert…I’d actually forgotten what we ordered but both were good. Looking at the pictures, I think the next picture is of the pineapple tarte tartin with toffee sauce and a salted caramel ice cream on top. The bottom one shows the malt ice cream covered in a chocolate shell with hazelnuts.<\/p>\n

\"The<\/a> \"The<\/a><\/p>\n

On the whole, this was a good meal. I would go back because I’d love to try the different terrines and foie gras and the variety of cheeses Lark has on offer. Unfortunately I was too full to have a cheese plate. And of course, I’d go back for the pork.<\/p>\n

Lark is in the Capitol Hill area of Seattle near Seattle University and the junction of Seneca St. and 10th Ave. – it has just moved to a converted warehouse space. Website:\u00a0https:\/\/larkseattle.com<\/a>.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I found one of the best melt-in-your-pork dishes\u00a0in Lark, Seattle’s well established modern American restaurant. It was a nice surprise because we almost didn’t order it since there are lots of other choices.\u00a0Lark presents its food tapas style with dishes meant to be shared and this is a great way to sample more of its […]<\/p>\n","protected":false},"author":1,"featured_media":3214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1,153,17],"tags":[100,56],"class_list":["post-3194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-northamerica","category-usa-northamerica","tag-seattle","tag-usa","latest_post"],"_links":{"self":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/3194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3194"}],"version-history":[{"count":3,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/3194\/revisions"}],"predecessor-version":[{"id":3219,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/3194\/revisions\/3219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media\/3214"}],"wp:attachment":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}