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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. Drawing inspiration from the coastal regions of the Mediterranean Sea, 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.

 Open Sunday – Thursday 5-9pm | Friday – Saturday 5-10pm




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.


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 was raised in Steinbeck country, home of fisheries and canneries – Monterey, California. He received his formal culinary training at the acclaimed Culinary Institute of America in 2005 and returned home to work as the poissonier at Marius, the fine dining restaurant of the famed Bernardus Lodge in Carmel Valley. Other jobs followed that allowed for Logan’s technical and creative development, including Aubergine at L’Auberge in Carmel and The Tasting Kitchen in Venice, California. He helped open Norah in West Hollywood as Chef de Cuisine followed by a position at the award-winning Bavel, working under Chef Ori Menache. At each job, he focused on honing and mastering gastronomic techniques – animal butchery, charcuterie and artisanal pasta. Logan brings all of these talents, and others, to The Lark, working under Executive Chef Jason Paluska, who gives his Chef de Cuisine the freedom and support to create inspiring seasonal dishes.