Nearby points of interest
Nearby points of interest
About The Lark - Santa Barbara
The Lark pays homage to the history of California train travel and tributes the treasured and long gone Santa Barbara Fish Market, built in the 1920’s as a commercial fish processing plant, shipping their seafood products throughout the state by rail. With an imaginative yet approachable menu created by the gifted Jason Paluska, The Lark celebrates everything found around Santa Barbara County – wineries, farms, ocean and natural beauty. The stunning design strives to connect to the past and the future, using discovered objects from the past and blending them with modern, urban and industrial materials to spectacular effect.
Santa Barbara, CA 93101
Contemporary American, Tapas / Small Plates, American
Hours of Operation:
5:00 p.m. - Closing Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Late Night Bar Menu available
$30 and under
AMEX, Discover, MasterCard, Visa
Complimentary valet parking available or use nearby street parking. Substantial parking is available at the Santa Barbara train station, just a block away.
Enjoy a train ride to Santa Barbara from southern or northern California and meet us at The Lark. No driving required.
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Corkage Fee, Full Bar, Happy Hour, Late Night, Non-Smoking, Outdoor dining, Private Room, Wheelchair Access, Wine
Special Events & Promotions:
Contact our Special Events Director at 805.284.0370 or email Sarah Zwisler: firstname.lastname@example.org
The Lark - Santa Barbara Ratings and Reviews
Have been here before but this time service was less than stellar and room was far, far too loud with too many people waiting inside for a table. Dishes all came out too quickly for family style, and were cleared too slowly - two of us got squid ink on us due to shortage of table space and trying to maneuver other plates around the table. Waitress needed to be asked for appropriate wine glasses after pouring into the table glasses.
Ambience was active and casual. Service was okay but not outstanding. The food is not that good. The eggplant and shishito peppers were good but did not seem to relate to one another. The hamachi crude was disparate assembly of ingredients. The pepper papardale was a standout. Great flavor and balance. The chocolate 'creme brûlée' which contained dark chocolate and coconut caramel was overwhelmed by the berry sauce...not sure how that was possible. Overall an active and energetic place but overrated. I've had a better experience elsewhere.
The food was outstanding. My wife and I are confessed foodies and everything on the menu sounded delicious. Our waitress was professional and friendly. She helped us avoid ordering too much food as the portions are for sharing. Overall it was a wonderful dining experience.
Great find! Fresh quality seasonal ingredients you will find here. I was looking for a creative upscale dining menu and I got exacatly that here. My husband and I went out for our anniversary and it was so good we came back 4 days laters for my birthday with our young daughters. I would highly recommended.
This was our anniversary and they called and confirmed our reservation, the service was very poor and the waitress seemed put out waiting on us. Very crowded dining area and loud. Food was ok but took a long time between orders , the plates just placed quickly on the table no finesse.
I have eaten here twice before and this time was an extreme disappointment.
Love the concept - modern American - shared plates. We ate outside with our dogs - which was lovely. Service was very good. Most of our food was really tasty (Brussel sprouts - very tasty, though I missed the advertised crispiness; ribs were great and Yellow Tail Hamachi was great). One miss was the papperdelle (gloopy and not very tasty). Probably a little expensive for the quality and quantity of food, but we would go back.
We love celebrating at The Lark! Birthdays, Anniversaries, Entertaining visiting family and friends ... we know everyone at The Lark will make sure it's memorable and fun! From the hostess greeting us as we arrive to every server and team member, it's always a smashing success!
One of Santa Barbara's trendy spots. Huge crowd on a Thursday evening. Even with reservations we had to wait for a table. Be sure to request seating in the patio. The noise level inside is deafening. Food is meant to be shared. Don't over order- unless you want to take food home. There must have been a sale on fingerling potatoes, since two of the three dishes we ordered were accompanied by carbs. The beef ribs were succulent. Scallops were perfect. Same goes for the Salmon. If you're an adventurous foodie this just might be your place.
We loved the The Lark so much that, before leaving the first night, we booked a table for the following evening. And it didn't disappoint. We liked the veggie forward offerings. The flavors overall were really marvelous. We would go back in a heartbeat. And definitely will next time we are in Santa Barbara.
We had an absolute fabulous time here - food and ambiance was unbelievable. It's lively but not intrusive. The cuisine was out of this world, the service was beyond expectation and our server Melissa made the perfect food and beverage pairings for us and ensured we had a wonderful evening. Two thumbs up indeed!
The plates at the Lark are designed to be shared and that's exactly what you want to do, because you're going to want to try a little of everything. We had 5 plates between 3 adults and I think that was just the right amount of food, although you may want to get a few smaller size plates if you want to save room for dessert. I highly recommend the foie gras and the scallops!
The food here is very good. Innovative, local, healthy, interesting. They give you a shpeel in the beginning explaining their shared plate options and try to convince you to order way to much food, and then rush you through your meal bringing you multiple plates at once. So, my advice... manage your own table, ignore their attitude, and create your own experience driven by you rather than some stressed server who has been told to turn tables quickly because there is a line up.
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