Zack Bent

The long-anticipated move of chef John Sundstrom’s Lark is about to happen.

The long-anticipated move of chef John Sundstrom’s Lark is about to happen. Gone will be the old digs on 12th Avenue as of November 26; the restaurant will open in the Central Agency Building (952 E. Seneca St.) in early December. The menu will feature classics as well as a few new dishes, including the Lark Burger (made with onion jam and smoked mayonnaise on a housemade duck-cracklin’ bun) and truffle-salted sunchoke chips. With the reopening of Lark comes a sibling restaurant from Sundstrom, Bitter/Raw, which will offer foods suggested by its name: Spanish mackerel tartare, charcuterie, and a raw bar.


Fans of La Bete and Aleks Dimitrijevich will be happy to learn that the Bellevue Avenue space re-opened as Spaghetti Western, which will serve barbecue classics out of its custom meat smoker, in addition to standard sides such as slaw, collards, and potato salad. In an interesting culinary twist, Dimitrijevich will also offer several types of spaghetti and lasagna Bolognese.

Who says the French are immune to marketing? Case in point: the Beaujolais Nouveau release, which arrives every year on the third Thursday of November at the stroke of midnight. And since no wine really goes with turkey, why not try something new and head to Hommage for chef Nico Borzee’s French take on dim sum on November 20? How about rabbit terrine and cassoulet being wheeled around you on carts of culinary joy? I can’t imagine anything better. For tickets you can go to sosh.com or call Hommage directly at 283-2665. E

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