The Lark Santa Barbara - A Shared Dining Experience
Make reservations in advance for one of the most celebrated restaurants in Santa Barbara housed in an old fish market. The Lark is the heart of the Funk Zone and is where it all began in 2013. The Lark pays homage to California’s train travel heritage and the Funk Zone’s industrial past. Executive Chef Jason Paluska’s menu celebrates Santa Barbara County’s wineries, bountiful farms, ranches and the local ocean catch.
Named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, The Lark is situated in the heart of the Funk Zone — a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. The Lark’s menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast. Their food is served family style intended for sharing. Their 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. Their wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.
Located in a historic 1920s warehouse, The Lark is the perfect setting for any special event. Their shared dining experience featuring local and seasonal ingredients is ideal for an intimate family gathering, celebratory party with friends or large corporate event. Along with our award-winning menu, The Lark offers a full bar with handcrafted cocktails made from artisan spirits, local craft beers, and an outstanding wine list of local and Old World wines.
Originally from Tomball, Texas, Chef 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 become 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. TheLarkSB.com