“Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, 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 became 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 for Acme Hospitality. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.”
“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.”
“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.”
The menu changes often. Seasonal specialties include Southern Fried Quail with Calabrian chili aioli, bread & butter pickles, smoked date caramel and scallions. Patio dining is available nightly from 5:00 p.m. as well as Takeaway orders. Closed on Monday and Tuesday.
Executive Chef Jason Paluska is our guest.