The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is a 130 seat full service restaurant located at 131 Anacapa Street in the former Santa Barbara Fish Market building and, until May 2010, the home of Bay Cafe. Owner Sherry Villanueva describes her new restaurant this way:
Menu items for The Lark will be locally sourced and responsibly grown, using seasonal ingredients based on the abundant bounty available on the Central Coast. The Lark’s full bar will feature classic as well as craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. The interior and exterior design of the space has an urban style that integrates vintage and re-purposed materials for a sophisticated yet casual sensibility.
The Lark opens this week with dinner service every day at 5 p.m. Lunch service will be added in the coming weeks. Call 805-284-0370 for reservations.
Excited to try! Please post the menu for us to creep on. 🙂
I couldn’t find one online as of this moment.
Check out the article on the http://www.santabarbarasentinel.com
site. Lot’s of info! Looks and sounds like a great addition to the
SB food and drink scene.
Beautiful! Can’t wait to have dinner there.
Cauliflower dish and brazino (fish dish) are fall over good.
You must mean branzino (sea bass).
I’m quite sure they serve up local Seabass, not Branzino from the Mediterranean.$$$
Branzino served in restaurnts are famed , not local. The prices on the menu are a little on the high side for our area especialy considering this location has no foot traffic and must attract locals. Example $3.00 for a oyster. I agree $27 for 1/2 a chicken is a wee bit excesive.
Good luck but these prices are for a special occassion
The place/decor is awesome. We had the rib eye steak, the chicken, and a couple of their salads and everything was amazing, and the service was great.
Hi everyone, thanks so much for the friendly feedback! Thought we’d share a quick link to our menu. We do plan to stay super seasonal, so you can expect lots of fresh additions and changes over time. Cheers!
$27 for a half chicken?!
I’m all for good food but I don’t really want to pay for that fancy chandelier and those pennies on the walls.
I can buy a chicken for $6 and make at least 6 meals with it.
One could also get a can of Spaghetti-Os at the dollar store or go to Ca’ Dario. What’s your point?
Point is…$38 for a whole chicken / $27 for half with some scant sides is overpriced. No matter how you slice it.
A free range chicken would cost you a lot more than $6. $27 for a chicken entree is still in line with the price in similar caliber restaurants such as Anchor, Bouchon, and Wine Cask. If you think all of them are over priced, then you always have the freedom to not go to any of them.
Didn’t see a mention that it’s free range chicken on the posted menu.
If you’d read anything about The Lark, even the blurb that we’re commenting under, you’d know that it’s following the latest trend of local sourced farm-to-table ingredients. Common sense dictates that they’re not using factory farmed chickens. Is it expensive? Absolutely. Is it overpriced? Haven’t tried it yet. Might be the best chicken I’ve ever tasted, who knows. The comparison that you could go to Ralph’s and buy a roaster for 6 bucks and have leftovers for 3 days is asinine. You are commenting on a restaurant blog after all.
The menu says roasted Mary’s chicken and Mary’s chicken is free ranged chicken from Pittman farm.
Went there last night and the food and scene were great!
Reminds me of the hip Pearl District restaurants in Portland where
I also live – definitely time for Santa Barbara to have a place
like this. It was packed but we received excellent food and
service. Had the heirloom salad (the best ever) and split the half
chicken with my hubbie and we still couldn’t finish it since it was
a huge plate of food so I’d say a good value. We’ll be back soon
(but this time make a reservation).