Lark

You wouldn't think to look at it, but this unpretentious Capitol Hill restaurant has an impressive pedigree. Chef John Sundstrom formerly headed the kitchen at the W Seattle's Earth & Ocean restaurant, but Sundstrom fled the downtown financial district in favor of the 'hoods and opened this far more casual bistro. The menu consists of dozens of small plates that you should assemble into a meal to fit your appetite. The menu changes with the seasons, and it pays to be adventurous. You might try carpaccio of yellowtail with preserved lemons and green olives; foie gras terrine with green almonds, ginger, and pineapple; or crispy duck leg with white asparagus and cardoon salad. The cheese list here is one of the best in the city, so be sure to order some either as an appetizer or as an end to your meal.

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