LARK on the Park, the newest concept from Dallas restaurateur Shannon Wynne and his longtime partners Keith Schlabs and Larry Richardson, is open for lunch and dinner at 2015 Woodall Rogers Freeway across from Klyde Warren Park.
As expected, the restaurant’s interior atmosphere is a work of art on its own, with multiple textures, materials and elevations used throughout the restaurant. Some of Dallas’ illustrative elite also have literally made their mark on LARK with hand-drawn illustrations covering the interior’s chalkboard wall panels by folks such as Mary Haverfield, Kevin W. Sloan, and more. The intention is for the works to change every three months, providing a rotating chalkboard canvas showcasing local illustrators inside the restaurant.
For the menu, Wynne promised “no cute food,” meaning good food at a fair price, and the team who is delivering on that promise is newly transplanted Los Angeles chef duo Dennis Kelley and Melody Bishop. Chefs Kelley and Bishop, who hail from culinary backgrounds shaped by European and Asian influences, have combined their love for the vast array of flavors found around the world with the freshest ingredients available in the local markets to produce a menu of simple and delicious selections. Diners can expect to experience the pair’s Californiastyle cuisine they bring after three and a half years working at Tavern, one of several restaurants by Los Angeles chef and restaurateur Suzanne Goin.
The lunch menu will offer sandwich items, such as house-smoked turkey, rare roast beef and hot pastrami; salads, including slow-smoked salmon, wheat berry with arugula pesto and shrimp glass noodle; and entrée selections, including beef and lamb burgers, market fish and steak frites. Desserts on the lunch menu consist of pecan praline ice cream coupe and buttermilk pie, among other delicious options. The dinner menu offers a selection of share plates for two,four or six, including seafood stew, grilled chicken skewers and beef carpaccio. The evening entrées include selections such as seared scallops with risotto, house-smoked duck breast, braised lamb shank and haddock with sautéed vegetables. Dessert options on the dinner menu include sticky toffee pudding, vanilla bean sundae with caramel whisky sauce and spiced apple cinnamon coupe with pear sorbet and cheddar.
Steering away from a replica of Meddlesome Moth’s beer-centric distinction, LARK’s wine list and cocktail menu will constitute a larger portion of its beverage format so as not to compete with Meddlesome Moth. The concept is very different.
LARK seats approximately 130 inside in the restaurant with as many as 45 seats at the bar and a spacious patio area to hold another 60 outside diners. The restaurant offers a private room for gatherings, seated dinners and parties for 20 to 30 people.