The Seattle Times - “WOULD YOU LIKE coffee? Water? Are you hungry?” Chef John Sundstrom, wearing a characteristic blue apron, opened the door of his Capitol Hill restaurant, Lark. A warm welcome is typical at Lark, which Sundstrom and his partners Kelly Ronan and J.M. Enos (also his wife) own and operate together. On the restaurant’s 15th anniversary, the chef reflected on his culinary journey and the evolution of Northwest cuisine.
Think back to 2003. Seattle hadn’t embraced the small-plates concept yet. We were comfortable with the traditional categories of appetizers and entrees. Menus didn’t list the specific farms that vegetables came from. Pan-Asian was exciting.
Today, thoughtfully sourced, farm-fresh, shareable food defines Northwest cuisine. And Sundstrom was one of the chefs responsible for that transformation.
When Sundstrom was at Dahlia Lounge and Earth & Ocean in the W Hotel, he developed a network of farmers and foragers. “I’d go to farmers markets and look for a new farmer or a cheese maker, looking to supply great food to the restaurant,” he says.
After eight years at the W, Sundstrom was ready to spread his wings. “I wanted to be in charge of my own destiny.”
Think back to 2003. Seattle hadn’t embraced the small-plates concept yet. We were comfortable with the traditional categories of appetizers and entrees. Menus didn’t list the specific farms that vegetables came from. Pan-Asian was exciting.
Today, thoughtfully sourced, farm-fresh, shareable food defines Northwest cuisine. And Sundstrom was one of the chefs responsible for that transformation.
When Sundstrom was at Dahlia Lounge and Earth & Ocean in the W Hotel, he developed a network of farmers and foragers. “I’d go to farmers markets and look for a new farmer or a cheese maker, looking to supply great food to the restaurant,” he says.
After eight years at the W, Sundstrom was ready to spread his wings. “I wanted to be in charge of my own destiny.”