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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 beautifully plated featuring bold flavors designed to delight the senses while staying rooted in the climate, geography and inspiration of Santa Barbara, the American Riviera. 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.

 Dinner Hours: Sunday – Thursday 5-9pm | Friday – Saturday 5-10pm

 

 Brunch Hours: Saturday – Sunday 10:30am-2pm

OUR TEAM

JASON PALUSKA, EXECUTIVE CHEF

Executive Chef Jason Paluska oversees three dynamic kitchens that serve five distinctive and award-winning concepts within Acme Hospitality – The Lark, Lucky Penny, Helena Avenue Bakery, Pearl Social and Santa Barbara Collective. Originally from Tomball, Texas, Jason began his cooking career in 2006 under chefs Mitch and Steve Rosenthal of Town Hall, Salt House, and Anchor & Hope in San Francisco. Jason then worked as a sous chef under renowned chef Jason Berthold at Michael Mina’s RN74. In 2013, he was the opening executive chef of The Lark in Santa Barbara, where he and his team were honored with a Michelin Plate Award in 2019 among numerous other prestigious recognitions. Jason’s tenure with Acme Hospitality spans more than a decade, contributing to the company’s success and elevating the culinary experiences across its diverse portfolio. Jason’s journey in the hospitality industry showcases his unwavering passion, exceptional talent, and dedication to the culinary arts.

PIERO ZELLI, GENERAL MANAGER

Originally from Rome, Piero began his culinary career at the University of West London studying Food Service Management and received certification in wine and spirits from London’s Wine & Spirit Education Trust. Piero spent five years at the Four Seasons, London honing his skills until moving to Santa Barbara. He landed the role of General Manager at the Bella Vista Restaurant and Ty Lounge at the Four Seasons, Santa Barbara, and for the following 12 years added managing In-Room Dining, hotel pool culinary services, and brand task force to his remarkable resume. After a stint as Manager at San Ysidro Ranch’s Stonehouse and Director of Restaurants at the Belmond El Encanto, Piero has found his new home at the helm of The Lark.

RYAN ZEIDLER, Sous Chef

MAXIMILIAN HILL,

Assistant General Manager

PATRICIA ROSE, Manager