Lark, the newest restaurant and wine bar from Dunya owner Coskun Abik and partner Sertac Yildizhan, is set to open its doors to Castro residents at 5pm on Monday, April 13th.
After moving into the former Brandy Ho's space at 4068 18th St., Lark's owners have finished a significant remodel, and are putting the finishing touches on the new restaurant before Monday. "We are almost there," Yildizhan tells Hoodline. "We are working hard to make sure everything runs smoothly and we satisfy our guests on their first try."
The interior, designed by both Yildizhan and Abik, will be a departure from the Brandy Ho's days, and features a mix of elements including exposed brick walls, a concrete slab floor, wood tables, and a brass/copper bar top.
The menu, which you can view on Lark's website, features a blend of New American and Mediterranean cuisine. "Small plates" range from feta calamari to Kurdish meatballs to butterfly tiger prawns, and the "Boards and Bites" section includes a charcuterie plate, cheese board, and snacks like burrata crostini.
Also on the menu are a soup of the day and a handful of salads, and entrees will include dishes like the "Lark Burger" (house-ground lamb, burrata and oregano served with fries), gnocchi with roasted Oregon hazelnut, dried fig and sage butter sauce, and marinated rib eye steak.
Lark will also feature an extensive drink list, including a variety of locals wines in addition to Italian, French and Argentine selections. A "red" wine flight ($17) and "white" wine flight ($15) will be offered at the bar and include your choice of three 3-ounce pours. Locals beers like Lagunitas IPA and Trumer Pils will be on tap, and bottled beers will include Chimay and Unibroue's La Fin du Monde, among other options.
(See the full food and drink menu here.)
Lark will be open seven days a week, and will initially be open on weekdays and Sundays from 5pm-10pm, and Fridays and Saturdays from 5pm-11pm.
"We will serve everything from the main menu until 10pm each day, and will have our 'boards and bites' menu until we close the bar," Yildizhan tells us. "We are only going to serve dinner for now but lunch and brunch are coming soon."
