Seattle fine dinning--Lark Restaurant

🍽️ STARTS ✨Dungeness Crab Bisque The crab meat is relatively fresh, and the soup base seems to be simmered with crab shells, enriched with heavy cream and tomatoes that are pureed and strained to make a thick soup. However, the taste is quite fishy and salty, to the point where you might not want to have more than a couple of sips. ✨Shigoku Oyster These are just average oysters, nothing special, but also not bad. 🍽️ MID-COURSE ✨Carman Ranch Steak Tartare The flavor of olive oil is very prominent, overshadowing the natural taste of the beef. The crackers are a bit too salty, so in the end, I had to use the small biscuits from the amuse-bouche to accompany it. ✨ Oregon Rock Shrimp I think this is the best dish. The shrimp is large, chewy, and sweet. The risotto has a predominantly sour taste with a strong presence of tomato and lemon. You can finish the whole portion without feeling too full or tired of the flavor. 🍽️ENTREE ✨Spiced Duck Breast and Confit Pavé The duck breast is very tender and rich in fat. The side dish seems to be inspired by the style of potato pave, made with shredded duck meat. It's crispy with a delicious aroma of rendered duck fat. The apple sauce on the side is a great accompaniment to cut through the richness. 💰120 per person 📍 Lark Restaurant 952 E Seneca St, Seattle, WA 98122 #Lark Restaurant #Seattle# food diary