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Just off the Pike–Pine Corridor in a converted garage with exposed beams and gauzy curtain dividers, Lark was one of the restaurants that kick-started the small-plate trend in Seattle. The idea is to order several of the mouthwateringly delicious options per person. The expert servers can help you choose from an impressive wine list, and will happily offer their opinions of the long menu, which is divided into cheese; vegetables and grains; charcuterie; fish; meat; and, of course, dessert. Seasonally inspired dishes may include chicken-liver parfait with grilled ramps; carpaccio of yellowtail with preserved lemons; veal sweetbreads with black truffle; and poached organic egg with chorizo. For dessert try the Theo-chocolate madeleines, which come wrapped in a white napkin with a small pot of dipping chocolate. Reservations are recommended.
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