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Welcome to The Lark

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ABOUT US

 

The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast.  Our food is served family style intended for sharing. Our space was designed with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility with a nod to our neighborhood’s industrial past. Original lighting, handmade furniture and a 24-seat live-edge communal table stacked on vintage radiators create a space that is warm and inviting. The Lark’s full bar features classic and modern craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.

Open Daily | 5pm – 10pm

OUR TEAM

CHEF JASON PALUSKA

Originally from Tomball, Texas, Jason Paluska began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. For four years he worked under renowned chef Jason Berthold, formerly of the French Laundry & Per Se. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant. Most recently Jason and his team at the Lark received the Michelin Plate award in June of 2019.

KACEY HOUSE, GENERAL MANAGER

The Lark’s service team is lead by Kacey House who hails from San Francisco. After moving down the coast, Kacey found herself in the midst of the Paso Robles wine country food and wine scene explosion as the General Manager of Thomas Hill Organics – a farm to table dining pioneer and pillar of the Paso Robles community. Prior to taking the helm at The Lark, Kacey came from the successful opening of a Hilton Hotel pilot concept featuring Roof Top Bar & Bistro where she was Food and Beverage Director.

LOGAN JONES, Chef de Cuisine

ADAM SANACORE, Sous Chef

JOE VALDEZ, Sous Chef

WYATT DAVIDSON, Manager

PATRICK BRYANT, Manager