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ABOUT US

 

The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast.  Our food is served family style intended for sharing. Our 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. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.

Tuesday – Sunday | 4pm – 10pm

OUR TEAM

CHEF JASON PALUSKA

Jason Paluska has been committed to the culinary arts for the past two decades, working in highly regarded San Francisco restaurants such as Town Hall, Salt House, and RN74. Jason hails from Tomball, Texas, where he developed a passion for bold but balanced flavors. A graduate of the University of Houston’s School of Hotel & Restaurant Management, Jason has a keen understanding of both front and back of house operations.  As the opening Chef for The Lark in 2013, Jason helped to establish the Funk Zone as a center for culinary exploration and a celebration of the finest ingredients sourced from the Central Coast.

LUNDEN DESMOND, GENERAL MANAGER

As General Manager of Acme Hospitality’s flagship restaurant, The Lark, Lunden brings an experienced perspective on farm to table dining, sustainability, and leadership culture. She earned degrees in Environmental Studies from the University of San Francisco and a Masters Degree in Integrative Health and Coaching. During her studies she fostered a passion for hospitality while cultivating genuine relationships and celebrating community through food and beverage; she worked her way through every restaurant position ultimately into management. Lunden and her partner moved to Santa Barbara in 2016 from San Francisco, when she joined The Lark team as a Front of House Manager, she became General Manager in 2018.

SERGEI SIMONOV, Sous Chef

ADAM SANACORE, Sous Chef

JOE VALDEZ, Sous Chef

WYATT DAVIDSON, Manager

PATRICK BRYANT, Manager