While many Seattle restaurants strive for a big-city feel, John Sundstrom's venue, with its "outstanding selection of innovative small dishes" based on the "highest-quality, locally sourced ingredients," feels more like the type of casual farm-to-table place you tend to find in Portland. Sundstrom does Pacific Northwest cuisine with a few twists, like Penn Cove oysters with a spicy tomato granite, potato rösti with clabber cream and paddlefish caviar or braised lamb shoulder with emmer papardelle, zucchini and chard. One reviewer told us, "The best small plates restaurants make you want to keep on ordering until you cannot eat anymore. Lark is that kind of place."