Lark Creek® Restaurant Group Reviews and Accolades
December 2, 2013 - Lark Creek CEO Michael Dellar on One Market Concept
Restaruant News interviews Michael Dellar on the restaurant's history as One Market Restaurant in San Francisco celebrates its 20th anniversary.
Read entire article
November 1, 2013 - Gayot and Yahoo Travel Name Fish Story One of the Top 10 Seafood Restaurants in the US
"What better on Napa's revived riverfront than a seafood house submerged in sustainable sourcing? Dining at Fish Story buoys a sense of kinship with the seas."
Read entire article
September 5, 2013 - OC Weekly Raves "Lark Creek a Lark"
Edwin Goei reports for Orange County's OC Weekly on Lark Creek Newport Beach, which recently opened at Fashion Island.
"The Northern California-based chain's dishes are delicious, if a bit gentrified — which means it's perfect for Fashion Island."
Photo Credit: Christina Bryson for OC Weekly
"...perhaps the most admirable thing about Lark Creek [Newport Beach] was its restraint; it knows when to leave things alone. A shrimp à la plancha was flawless, the smokiness coming off the charred head-on prawns trickling down to the hash of roasted corn and cubed zucchini served beneath. The pork chop came as thick as something that retailed for $26 should and was cooked by the book. The center was kept pink, the outside char-burnished, and the dribbling sauce it came with indispensably lip-smacking, even discounting its floating slice of peach."
Read the entire article
August 2013 - Zagat Interviews Chef Mark Dommen from One Market Restaurant as He Demonstrates How to Open a Sea Urchin
July 31, 2013 - Lark Creek to Open at Fashion Island in Orange County
OCWeekly's Edwin Goei blogs about the opening next week of Lark Creek Restaurant at Fashion Island in Newport Beach, Orange County.
"Lark Creek, a restaurant empire that began in 1989 at a place called Larkspur, CA (near San Francisco) and grew to become a dozen-strong restaurant conglomerate in NoCal is now ready to open its first venture in SoCal--at Newport Beach's Fashion Island, to be exact."
Lark Creek Newport Beach is located at 957 Newport Center Drive, Fashion Island.
Read the entire post here.
July 22, 2013 - Chef Scott Ekstrom Now Leading the Fish Story Team
Napa Vallye Register reports: ."Fish Story, Lark Creek Restaurant Group’s sustainable seafood restaurant on downtown Napa’s Riverfront, has invited Scott Ekstrom to serve as the restaurant’s executive chef. Joining the culinary team at the popular downtown eatery this week, Ekstrom was trained by some of the industry’s finest chefs, including Jean-Marie Lacroix, George Perrier, Cornelius Gallagher and Daniel Boulud, at restaurants including the Michelin 3-starred Daniel, Michelin 1-starred Oceana and Philadelphia’s Fountain Restaurant, Le Bec Fin and Brasserie Perrier." Read the whole story.
July 18, 2013 - Napa's Fish Story Reels in Scott Ekstrom as Chef
Carlos Avila Gonzalez, The Chronicle
Paolo Lucchesi, Food Columnist for the San Fransicso Chronicle reports: "When Lark Creek Restaurant Group President and CEO Michael Dellar describes the upsides of Scott Ekstrom , his new chef hire at Napa's Fish Story... he brings up one logical point: 'He doesn't need a map to get to our door.' That's because Ekstrom was previously the chef of Angèle , just a block away."
Read the whole story.
June 24, 2013 - Lark Creek Newport Beach Opens Soon at Fashion Island
OCFoodies.com reports: "After a lot of waiting, construction and anticipation we are excited to see the opening of Lark Creek's July 2013 “summer harvest” opening at Fashion Island. Exclusive to Orange County, the restaurant will be helmed by Chef/Partner John Ledbetter, and will offer diners seasonal, coastal-inspired cuisine for lunch, dinner, and weekend brunch. Designed by the nationally recognized Cass Calder Smith Architecture, the space will feature an outdoor lounge, full bar, and private dining space. Lark Creek Newport Beach will provide an inviting dining destination for guests stopping by anytime, whether for a quick business lunch, happy hour with friends, a remarkable three-course dinner, or a relaxing weekend family brunch."
"Lark Creek Newport Beach will also be the first California restaurant to be certified by SPE, a unique program that defines a new way to eat by enhancing the nutritional quality of meals without compromising taste. Already featured at some of the top restaurants across the world, this highly-regarded program will play a large part in the Lark Creek Newport Beach’s focus on healthful, fresh cuisine, with several SPE-approved dishes and a SPE three-course prix fixe option available on the lunch, dinner, and brunch menus. All menus designate items that are vegetarian and vegan, and gluten-free menus are available upon request."
Read the whole story.
May 3, 2013 - Sal Pizarro Lauds Lark Creek Blue's Moscow Mule in his Cocktail Chronicles for the Mercury News
Photo courtesy of Sal Pizarro for the Mercury News
"What I liked about Lark Creek Blue's Moscow Mule was that I could actually taste the vodka. Too often, bartenders will treat the ginger beer as a mixer like club soda or tonic water, instead of an ingredient. And ginger beer, unlike ginger ale, its weaker cousin, has a spicy flavor that'll overpower the spirit if poured too generously."
"By the way, it paired nicely with crab cakes and probably would do equally well with oysters, which would have been right in line with the drink's Hollywood origins."
Read the entire article
May 2013 - One Market Restaurant Named to SF Chronicle's Top 100 Bay Area Restaurants
"... Stylish food served in a modern, corporate-style dining room, but if you're looking to host a large private event, this might be the place; there are rooms that will hold more than 250... a good place for lunch, too." Read entire review
April 30, 2013 - Michael Bauer Recommends Cupola Pizzeria
Michael Bauer, Executive Food and Wine Editor and Restaurant Critic for The San Francisco Chronicle writes: "A colleague visiting from out of town recently asked for a dinner recommendation for a quick, casual place around Union Square. It's not an easy request - while there are plenty of restaurants in the area, there aren't that many I'd recommend ."
Bauer goes on to recommend Cupola Pizzeria, promising a "meal that rules the mall."
Read entire review
April 25, 2013 - Cupola Pizzeria's $30 Feast
The San Francisco Chronicle Executive Food and Wine Editor and Restaurant Critic Michael Bauer writes: "When I originally reviewed Cupola when it opened less than two years ago I was amazed by the $30 “La Festa Di Tutte Le Feste,” which translates to “The Feast of All Feasts.” I figured it was a short-term promotion and would fall off the menu once the restaurant, located on the fourth floor of Westfield Centre, was established."
"However in my update revisit this week, I found that new chef Mark Tennison has kept it on the menu. It’s still one of the best deals around. It truly is a feast, as you can see from the 10 dishes we sampled — $60 for two."
Read entire review.. and check out all the great photos!
February 11, 2013 - Cupola Pizzeria makes Grub Street's Top 50 List for Pizzas in the San Francisco Bay Area
Photo: Brian Smeets/Grub Street
"Go for the spicy, meaty Carne pie (pictured), with housemade sausage, sopressata, and calabrese salumi; or the simple, generally well crisped Margherita Extra, with buffalo mozzarella."
Find Out More
February 8, 2013 - Examiner.com Recommends Lark Creek Blue for Celebrating Valentinte's Day in San Jose
"Lark Creek Blue is offering a thre-course prix-fixe menu for $55 [for Valentine's Day}"
"I wholeheartedly recommend you visit the restaurant soon. In fact, two dishes that I greatly enjoyed are on the Valentine’s menu: the tuna tartare, which successfully balanced ultra-paper-thin fresh fish with a delicate flavorful sauce, and the grilled ahi, which included a very fresh, moist, and tender piece of seafood plus delicious chili-spiced cabbage that was perfectly cooked (next time I visit, if that cabbage is on the menu I’m going to ask for extra!)."
Read entire article
February 3, 2013 - Lark Creek Restaurant Group Celebrates 24th Annual Crab Festival
Gastronomique En Vogue's Food Patrol posts:
This February, Lark Creek Restaurant Group’s annual “Crab Festival” is back for the 24th year with new, mouth watering dishes featured in the month-long celebration. From February 1 to February 28, 2013, each participating restaurant will showcase a wide range of exciting seasonal crab creations in addition to their existing à la carte menus of seasonal, farm-fresh inspired fare.
“This is prime timing for Dungeness crab and we are excited to host our annual Crab Festival at each of our restaurants,” says VP and Culinary Director Adrian Hoffman. “We source live, sustainable crab, and cook and hand-pick every one for special dishes that showcase this amazingly delicious local treat.”
Guests will delight in such offerings such as:
- Dungeness Crab “Chowder” with crab legs, potato, and Applewood smoked bacon from Chef/Partner Mark Dommen at One Market Restaurant, 415.777.5577
- Pan Seared Petrale Sole with Dungeness crab, saffron butter, and crispy shallots from Chef Ismael Macias at LarkCreekSteak, 415.593.4100
- Dungeness Crab Salad with ruby red grapefruit, avocado, baby greens, and tarragon from Chef Aaron Wright at The Tavern at Lark Creek, 415.924.7766
- Hand-Picked Dungeness Crab Cake with apple and fennel slaw, and lemon aioli from Chef/Partner Michael Dunn at Yankee Pier Lafayette, 925.283.4100
- Dungeness Crab Risotto with Meyer lemon, shallot, chives, and smoked bacon from Chef August Schuchman at Yankee Pier Larkspur, 415.924.7676
- Crab Cioppino with sole, calamari, mussels, clams, prawn, and grilled baguette from Chef Clint Davies at Fish Story, 707.251.5600
- Crab Soufflé with a citrus salad from Chef Heidi DiPippo at Lark Creek Grill, 650.821.9315
- Dungeness Crab Benedict with avocado, tomato, and Meyer lemon hollandaise at Yankee Pier SFO 650.821.8938
- Coconut Dungeness Half Crab served with anise rice, and steamed bok choy from Chef Paul Bruno at Lark Creek Blue, 408.244.1244
- Butter Poached Dungeness Crab with avocado and Rising C Ranch citrus from Chef Jonathan Hall at Parcel 104, 408.970.6104
January 30, 2013 - Cupola Pizzeria's Dome Salad Stars in Zagat's "Best (Italian) Thing We Ate for Lunch"
Photo Credit: Meesha Halm for Zagat
Zagat's Meesha Halm raves about Cupola's Dome Salad.
"The salad is an artfully constructed cornucopia of thinly shaved heirloom carrots, baby fennel, red bell peppers and bread crumbs dressed in a tomato vinaigrette, molded into a dome or “cupola” and finished with Parmesan shavings, fresh olive oil and torn basil.
It’s a playful and healthful riff on the traditional Italian panzanella bread salad that’s refreshing, large enough for two to share and delivers your daily recommended serving of vegetables."
Read entire article
January 30, 2013 - Super Bowl Recipes by Super Chefs
Food Fashionista gathered 12 Super Bowl recipes from super Chefs around the Bay Area, and featured One Market Restaurant Chef Mark Dommen's Chipotle Chili Glazed Dungeness Crab recipe.
"I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl. I also wanted to make it finger food and fun so that people had to use their hands to eat it. I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday. The crab could easily be substituted for head on shrimp in the shell."
Read entire article
January 28, 2013 - Fish Story Super Bowl Specials
Napa Valley Register takes note... "Fish Story is extending its happy hour and adding special items to the menu on Super Bowl Sunday. On Feb. 3, happy hour will begin at 2 p.m. and include draught beer for $2.50, select wines on tap for $5, and cocktails for $5-$7.50. $5 food items include all-beef hot dogs, Chinese-style spare ribs, spicy chicken wings, ceviche tacos, guacamole with taro chips, calamari and pastrami sliders." See entire story
January 25, 2013: Drink of the Week: The Rastafari at Lark Creek Steak
Lou Bustamante raves about Lark Creek Steak's
Rastafari drink and Cowboy Steakburger in his SF Weekly "
"While I was expecting a good burger, I was impressed by the fantastic Cowboy Steakburger ..." relates Bustamante. "The Rastafari is essentially a variation of a mojito, swapping out the light rum with dark Jamaican rum, and using the banana shrub to sweeten and add the distinctive vinegar tang... Have one at the with your burger and make everything irie."
Read the entire post.
December 7, 2012 - Carolyn Jung invites you to "Take a Taste of Lark Creek Blue at Santana Row" in her FoodGal blog
"Yankee Pier at Santana Row in San Jose was put out to sea this summer, then underwent a renovation and was re-christened Lark Creek Blue."
"You’ll still find plenty of seafood on the menu, all of it adhering to the Monterey Bay Aquarium’s “Seafood Watch” guide. But so much more, too..."
"A 10-ounce flatiron steak ($22) is one beautiful specimen on the plate. It delivers in flavor, too, and is exceptionally juicy. At the server’s suggestion, my friend, Pam, ordered a side of charred eggplant ($4.85), which is saying something because she actually hates eggplant. But she loved this one because it wasn’t mushy, but rather creamy while still holding its shape."
Photo courtesy of Carolyn Jung: Flat Iron Steak at Lark Creek Blue
Read the whole article.
December 3, 2012 - The New Potato Features Chef Dellamonica-Bauler in The Epicurian's Questionnaire
Lauren Kossan, co-founder at New Potato, interviewed One Market Restaurant's own Pastry Chef Patti Dellamonica-Bauler expertise in The New Potato's “Epicurian's Questionnaire” feature.
When asked "How sweet is too sweet?" Dellamonica-Bauler replied:
"Is there such a thing? I’ve found that everyone has a different tolerance for sweet. What I consider too sweet is fine for someone else. There must always be balance and a cook must constantly taste and evaluate to create that harmony."
Read the enitre interview.
November 27, 2012 - Gourmandster Stops by Fish Story Restaurant
photo credit: Gourmandster.com
"The food is wonderful and the service was perfection... The decor of the place is elegant and fun, the service was top notch and the view was pleasant... All in all, a highly enjoyable place to visit and I look forward to returning and exploring more of their fabulous menu. So get thee to Fish Story and tel ‘em Gourmandster sent ya."
Read entire blog
November 27, 2012 - Walnut Creek Magazine on Lark Creek Restaurant Group's "Gingerbread Wishes"
"During the month of November, when you purchase a star-shaped, fresh-baked gingerbread cookie at a Lark Creek restaurant, 100% of the proceeds benefit the Make-A-Wish Foundaqtion. Pastry Chef Patti Dellamonica-Bauler shares her recipe."
Read the article and get the recipe
November 19, 2012 - Flavor Napa Valley 2012 features Chef Clint Davies of Fish Story Restaurant
Fish Story Chef Clint Davies' Dungeness Crab Tacos with apple, celery, taro and lemon oil.
photo credit: Jason Henry, Special to the San Francisco Chronicle
Chef Clint Davies of Fish Story at Flavor Napa Valley hands out Ahi Tuna Tacos to the throngs.
photo credit: Jason Henry, Special to the San Francisco Chronicle
View the Flavor Napa Valley Event Slide Show
View the Flavor Napa Valley Food Slide Show
November 9, 2012 - Tamara Palmer on Cupola's Hand-Pulled Mozzarella
photo credit: Tamara Palmer
“We recently learned from eating at Cupola Pizzeria that hand-pulled mozzarella, where cheese curds are melted in warm water right before serving, achieves an even creamier texture than burrata. This method of preparation involves more à la minute work for a restaurant, so it's not seen as much as burrata on menus, but it's a taste and texture that all cheese lovers should experience.” Read the entire article
November 9, 2012 - The Dungeness are Coming
Bay Area News Group's Jackie Burrell on the anticipated start of Dungeness crab season
"Dungeness devotion runs so deep at the Lark Creek Group's many Bay Area restaurants, they devote an entire month to its celebration, typically in February. But Paul Bruno, the executive chef at San Jose's Lark Creek Blue, isn't waiting until 2013. He's doing crabcakes, cioppino, Dungeness Louis -- or Louie -- and a Thai-style crab in coconut broth dish now, using Puget Sound crab while he pesters local seafood vendors on speed-dial."
Read the entire article
November 8, 2012 - Gayot Recommends Lark Creek Steak, Lark Creek Walnut Creek, Tavern at Lark Creek and Yankee Pier for Thanksgiving
Joanna Della Penna of Gayot lists her recommendations for Dining Out for Thanksgiving in the Bay Area
"If laboring in the kitchen all day doesn't sound like your idea of a holiday, leave it to the professionals to prepare your Thanksgiving meal. For an all-American feast of turkey and all the trimmings, visit these restaurants in San Francisco/Bay Area. And best of all? No dishes to wash."
Read the entire article
November 7, 2012 - Decorate a Cookie, Grant a Wish
Red Tricycle San Francisco covers Lark Creek Restaurant Group's Gingerbread Wishes Special in November
"Since 2007, Lark Creek Restaurant Group has raised over $100,000 for this worthy cause through their Gingerbread Wishes campaign. It’s a perfect opportunity to teach your little ones about the importance of giving back to those less fortunate while also getting into the holiday spirit."
Read the entire article
November 3, 2012 - Gastronomique En Vogue Magaine Covers Neopolitan Styled Pizzas by Cupola's New Chef Marc Tennison
“I love the way food brings people together – from family dinners on a Sunday night, to a BBQ with friends or even watching our communal table at Cupola fill with strangers who can relate to each other by virtue of the fact that they’re sharing a meal,” says Tennison. “As a chef I want to be able to help people make great memories surrounding food.” Read the entire article
September 25, 2012 - Gentry Magazine's October issue features Lark Creek Blue in "Current Talk" Section
"The diverse selections include Alasakan Halibut ceviche, Angus beef carpaccio, and blackened Mississippi catfish, among other tempting options. With its mouthwatering menu, plus a circular raw bar, open kitchen and ample covered patio seating, Lark Creek Blue has us tickled pink!"
Read the entire article on Page 36 of the digital edition of Gentry
September 24, 2012 - Renee Macalino Rutledge Covers Lark Creek Restaurant Group's September Heirloom Festival for Kalev.com
"According to Lark Creek Restaurant Group chefs, Brandywine, Green Zebra, Yellow Marvel, and Purple Cherokee are reason to celebrate, so much so that they’ve dedicated the entire month to showcasing these and other varieties of the interesting and flavorful fruit."
Read the entire article
September 24, 2012 - Vickie Liviakis features Lark Creek Blue in her KRON 4 News segment called Dine and Dish
"Shopping can build up a powerful appetite. If you frequent Santana Row, perhaps you've noticed the change. The old Yankee Pier, Gone! Replaced by Lark Creek Blue!"
Vickie's Top Picks: Early Girl Tomato Salad, "Angry Lobster" Pasta and the Rusty Rouge Cocktail to wash it all down.
View the entire vidoe
09.15.12 - One Market Restaurant wins Wine Spectator's Coveted "Best of" Award of Excellence for 2012
Once again, One Market Restaurant's extensive wine list of over 500 selections, under the direction of Wine Director John Hulilan and Sommelier Tonya Pitts, is recognized by Wine Spectator in the 2012 "THE LIST" of 3,795 restaurants around the world where with the best wine lists.
"Our comprehensive guide to wine-friendly restaurants spans all 50 states and more than 65 countries around the globe. Whether you’re looking for a neighborhood bistro or a paragon of fine dining, here are the best for wine-drinking pleasure." Link to One Market's Listing at Wine Spectator
September 7, 2012 - Examiner.com Covers Opening of LarkCreek Blue: Off the Pier, Into the Blue
Michelle Rizzi writes about the transformation of Yankee Pier Santana Row into Lark Creek Blue, Lark Creek Restaurant Group's latest offering
"...a grillhouse featuring seasonal farm-fresh produce, sustainably sourced seafood, and top quality meats. But what’s more, the style of service also changed; from almost too casual to dependably fine dining, with lots of those pampering extra steps other restaurants of Santana Row have not been able to nail consistently."
Michelle even offers up a slide show of 16 mouthwatering food photos, including Beef Carpaccio,
Alaskan Halibut Ceviche, Lobster Arrabiata, Sheep's Milk Ravioli, Seafood Gumbo, King Salmon, and more. Read full article
08.31.12 - Lark Creek Steak, Lark Creek Walnut Creek and Fish Story Make THE LIST - Wine Spectator's Award of Excellence for 2012
Three of Lark Creek Restaurant Group's properties — Lark Creek Steak Restaurant, Lark Creek Walnut Creek and Fish Story — make Wine Spectator's 2012 "THE LIST" of 3,795 restaurants where wine lovers can find the world's best wine lists.
"Our comprehensive guide to wine-friendly restaurants spans all 50 states and more than 65 countries around the globe. Whether you’re looking for a neighborhood bistro or a paragon of fine dining, here are the best for wine-drinking pleasure." Link to Wine Spectator
08.20.12 - Saturday Evening Post Features Tavern at Lark Creek's Roasted Pumpkin Salad Recipe
"Fresh pear with roasted pumpkin and kabocha and butternut squash, topped with peppery watercress, drizzled with nutmeg vinaigrette, and sprinkled with crunchy, candied pumpkin seeds… Excuse us while we wipe the drool from our chins. This delicious, pumpkin-inspired dish comes from the kitchen of Chef Aaron Wright and The Tavern at Lark Creek in Larkspur, California." View article and recipe
August 7, 2012 - SanJose.com features LarkCreek Blue in "New Restaurants in Silicon Valley"
Stett Holbrook covers the Silicaon Valley Restaurant Scene, which is "showing signs of life."
"...Santana Row’s Yankee Pier is gone and up pops Lark Creek Blue, another seafood restaurant owned by the same Lark Creek Restaurant Group. The restaurant features a casual design but modern design, a circular raw bar, an open kitchen and covered patio seating. Chef Paul Bruno, who most recently held the roles of sous chef or executive sous chef at Mon Ami Gabi, SEABLUE and Michael Mina in Las Vegas, is running the show. Current menu offerings include halibut ceviche, Angus beef carpaccio with nori flakes, salt-baked Hawaiian prawns, and a roast Duroc pork noodle bowl."
Read full article
08.06.12 - "Fish Story Adds Offerings for Summer"
Napa Life reports on Fish Story's revamped summer menu. Read entire article
08.01.12 - Newport Beach-Corona Del Mar Patch reports Lark Creek Newport Beach Restaurant coming to Fashion Island in early 2013
Early next year Lark Creek Restaurant will open at Fashion Island. The restaurant, Lark Creek Newport Beach, will be exclusive to Orange County and is set to open on the west side of Fashion Island near Nordstrom.
Lark Creek Restaurant will be serving chef-driven lunch and dinner menus featuring steaks and fish grilled over a wood fire, salads, sandwiches and pastas featuring local, seasonal ingredients. The restaurant will serve a bounty of wines from Napa Valley, the Santa Cruz Mountains, Santa Barbara, Mendocino and Sonoma counties, as well as international appellations. Artisanal cocktails from proprietary recipes with fresh-squeezed juices also will be featured.
July 30, 2012 - Linda Zavoral covers Lark Creek Blue in A la Carte column for the Mercury News: "More turf than surf: Cape Cod style is out. Sleek contemporary is in."
"In San Jose, Bradley Ogden's Lark Creek Restaurant Group has closed Yankee Pier at Santana Row, renovated the space and rebranded it as a new concept, Lark Creek Blue. The restaurant, which reopened on Aug. 1, boasts high-end steaks, seasonal seafood dishes and a "nightly classic" like Southern Fried Chicken or Kerala-style Whole Fish Curry. We're pleased to report that Ogden's team was savvy enough to keep the raw bar and some popular Yankee Pier dishes, including the clam chowder, shrimp and crab Louis, hamburger and the beer-battered fish and chips. Most important, the butterscotch pudding will remain on the dessert menu. Good thing. Otherwise, we were going to descend on Ogden's home and demand he whip up the occasional cup for us."
July 26, 2012 - Carolyn Jung reports on the upcoming opening of Lark Creek Blue in her Food Gal blog
"Lark Creek Blue Coming to Santana Row in August"
"You may have noticed that Yankee Pier at Santana Row in San Jose is no more... But don’t worry, the space won’t be vacant for long. The Lark Creek Restaurant Group is completely remodeling the spot for its new Lark Creek Blue, which will open in August."
Read entire article
07.11.12 - Lark Creek Steak's Burger Lauded by Michael Bauer in SFGate
"At Lark Creek Steak on the fourth floor of the Westfield San Francisco Centre, the lunch menu is dominated by five variations on the hamburger, including one with pastrami and even one with truffles. However, the basic burger really shows off the meat. This is an expensive, yet hefty, burger, and you can taste the quality of the beef in each bite." Read full article
06.30.12 - "Hook, Line and Wine..."
Craig Smith reports for the Napa Valley Register on what's new at Fish Story restaurant in Napa, including the Half Price Wine in July promotion, BBQ Happy Hours and their new Nightly Classics.
"There are seven new reasons to have dinner at Fish Story – Nightly Classics. Monday’s classic is an Ipswich Clam Platter, Tuesday is Cioppino, Wednesday’s feature is fried chicken, Thursdays are about clam linguine, and Fridays are all about garlic and chili whole crab. Saturday’s classic is roast prime rib and Sunday, it’s mussels and fries. Now you can sell your pots and pans from home and eat out every night."
06.27.12 - "Lark Creek Blends Wine and Art at Wine & Wall"
Anna Haight covers the opening of Wine & Wall in San Francisco for the Marin Independent Journal.
"We know something about wine, having an award-winning wine program at One Market Restaurant right next door. We love art, and beautiful art has always enhanced the private dining experience," says Lark Creek co-founder and principal Michael Dellar. "Why not put the two together?"
06.22.12 - Paolo Luchesi Covers Opening of Wine & Wall
"Part boutique wine bar and part art gallery, this spot from the Lark Creek Restaurant Group also features a concise snack menu from Mark Dommen, chef at big sister One Market just around the corner. 30 Steuart St., S.F.; (415) 243-9463. wineandwall.com. Open weekdays." Read Listing.
06.19.12 - Wine & Wall has openend in the One Market Plaza atrium.
Lark Creek Restaurant Group's Wine & Wall has opened in the One Market Plaza atrium "for your wine tasting, and art ogling pleasure." Read article.
06.19.12 - StreetInsider reports on plans to open Lark Creek restaurant in Newport Beach in 2013
Lark Creek Restaurant Group today announced that they will open their first Orange County location in early 2013 at Fashion Island in the heart of Newport Beach. Read StreetInsider article.
06.15.12 - Lark Creek Restaurant Group expanding into Newport Beach, Orange County
In early 2013, Lark Creek Restaurant Group plans to bring its next seasonally-influenced concept, Lark Creek Newport Beach, to Fashion Island in Orange County. The restaurant will feature a menu of wood-fired steaks and fish, artisanal cocktails and mock-tails and pastas.
06.13.12 - Michael Dellar discusses Lark Creek's Wine & Wall with Inside Scoop's Paolo Lucchesi
"Next week, Lark Creek Restaurant Group will open the doors to its latest venture, named Wine & Wall... a new concept for Michael Dellar and his crew, but not an entirely new location: It’s right next door to Michelin-starred One Market, in the same building — which, at 2 million square feet, is the largest building in San Francisco, per Dellar. It does take up the whole block."
06.01.12 - Tavern at Lark Creek and Yankee Pier Larkspur Tie for Best Burger in the Twin Cities in local Readers' Poll
"Tavern at Lark Creek and Yankee Pier tied for top honors in the search for "The Best Burger" in the Twin Cities. Yankee Pier features a half-pound burger on a brioche bun with tasty fries for $12.50. It's worth the extra few dollars, though, to add some cheese and applewood smoked bacon. Like its neighbor, the Tavern at Lark Creek offers a Marin Sun grass fed burger, this one with aiolo, for $13.95. Tavern also serves up a Masami Ranch wagyu burger and a veggie burger." Read full article
05.01.12 - Zagat lists Lark Creek Walnut Creek and Tavern at Lark Creek among best spots for Mother's Day Brunch in the East Bay and North Bay
Meesha Halm covers some of her favorites for Mother's Day outside of the City.
"Lark Creek Walnut Creek: It really doesn’t get much more American or motherly than this Walnut Creek restaurant that showcases farm-fresh Americana on a plate. Brunch items will include eggs Benedict, cinnamon French toast and fried chicken salad."
"The Tavern at Lark Creek: This converted Victorian in Larkspur remains the atmospheric spot to beat for Mother’s Day. The tavern will be serving a special three-course brunch that includes choices such as eggs Benedict, savory Waygu steak meatloaf wrapped in bacon and yes, their famous butterscotch pudding. $41 for adults, $19 for tweeners, a children’s menu is also available."
Read Entire Article
April 2012 - Bottoms Up! Nonalcoholic Bar Drinks
Jody Shee for The National Culinary Review writes:
"Food and drink operators [offer] nonalcoholic bar drinks that leave water, juice, tea and soda in the dust.
"Call them mocktails or zero-proof cocktails, they [satisfy] children, pregnant women and those who choose not to drink alcohol.
"Drink naming is the biggest challenge, says John Hulihan, vice president of beverage and service for San Francisco-based Lark Creek Restaurant Group, which owns 14 restaurants. He prefers to give a name that’s a nod to the ingredients rather than give it a proprietary name. For example, the Kookaburra combines kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water. Kookaburra and kiwi birds are native to Australia, and kiwifruit is a major crop.
"Here’s a sampling [of Lark Creek Restaurant Group's Zero-Proof Cocktail Menu]:
~ Ginger’s Island: fresh lemon juice, ginger simple syrup, pineapple juice and nonalcoholic ginger beer
~ Prickly Berry Smash: prickly pear juice, blueberry purée, fresh lemon juice, simple syrup and soda water
~ The Alamo: fresh grapefruit juice, pear purée, cayenne pepper, paprika and soda water
~ Kookaburra: kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water
~ The Southern Tart: fresh lemon juice, simple syrup, maple syrup, peach bitters and soda water
~ Bicoastal Citrus Punch: fresh blood orange juice, Key lime juice and nonalcoholic ginger beer
~ Sunflower: white cranberry juice, fresh orange juice, orange flower water and Fever Tree ginger ale
~ How You Like Them Apples: spiced North Coast apple cider, fresh lemon juice, mint syrup and nonalcoholic ginger beer
~ Cool in the Afternoon: fresh lemon juice, fresh lime juice, agave nectar, cucumber water and nonalcoholic ginger beer
~ Unusual Circumstance: lychee syrup, fresh lime juice, bitter lemon, lemongrass/rosemary syrup and nonalcoholic ginger beer
~ Riverfront Spritzer: fresh lime juice, fresh lemon juice, mint simple syrup, raspberry purée, peach bitters and soda water
~ Forgotten Memory: apricot purée, fresh orange juice, fresh lemon juice, agave nectar, cardamom syrup, orange bitters and soda water"
Read full article
April 2012 - Palate Pleasers - Finding your favorite wine might mean visiting your favorite restaurant
Judith M. Wilson writes for Northbaybiz Magazine: "Some restaruants are... offering unique programs with well-crafted wine lists and the opportunity for guests to enjoy a memorable experience and make discoveries that can turn tasting into an adventure.
"A row of shiny stainless steel canisters lines the redwood-shaded fence outside the old yellow house in Larkspur... a new load of kegs has arrived at Tavern at Lark Creek [for it's Wine on Tap program.]
" 'We're fortunate to have the kind of guest who's curious and willing to try keg wines,' says [John Hulihan, VP of beverage and service for Lark Creek Restaurant Group], explaining that the restaurant's sophisticated clientele allows a wine program that's interesting rather than mainstream.
"The list at Tavern at Lark Creek includes abourt 110 wines, 10 of them are bottled wines available by the glass in addition to the eight in kegs.
"Hulihan says the wine program is geared to guests, and he and his staff try to interact with them in a very accessible way, with much of the focus on talking to guests, asking questions and making them feel comfortable. 'It's very subtle,' he says. 'What we try to do is get people to expand their comfort zone.'
" 'I love the idea of stripping away all the affectation of wine service. It suits me, particuraly in this setting,' he says. 'Let's get the wine to the table and make it an integral part of the experience.' " Read entire article
04.04.12 - Chef Aaron Wright of the Tavern at Lark Creek shares his secret to good food: Fresh Veggies!
"Marin County is home to some very educated diners who follow their food from the farm to the table. Aaron Wright, head chef at the Tavern at Lark Creek, regularly picks up fresh vegetables for his menu at the farmers market.
" 'We always look for trusted sources. ... It can be expensive, but we're all under pressure from a public that demands quality food,' he said."
03.23.12 - Food Gal
Carolyn Jung is "Crazy for Cupola Pizzeria"
"I don’t know if it’s the 5,000-pound Italian wood-fired oven that they managed somehow to lug up to the top of the San Francisco Centre shopping mall. Or the fact that they’re cooked in a fiery 850-degree heat over almond wood. But the pizza crusts at Cupola Pizzeria are light, airy and downright ethereal."
Read entire blog article.
03.21.12 - Bay Area News Group Laurie Daniel "On Wine: Pairing Dungeness Crab with Wine
"One person I called was John Hulihan, who oversees the wine program for the Lark Creek Restaurant Group, which includes Yankee Pier in San Jose, Parcel 104 in Santa Clara and Lark Creek in Walnut Creek. The group has a special Dungeness crab promotion every February, and Hulihan says the restaurants highlight 'wines we feel have a nice affinity with crab.'
For him, that means bubbly.
'I generally gravitate toward a brut-style sparkling wine,' Hulihan says. He thinks sparkling wine is too often pigeonholed as an aperitif or celebratory wine.
Hulihan also likes a particular style of sauvignon blanc with cracked crab, one with more body and fruit than, say, the typical New Zealand sauvignon blanc. Other choices include a chardonnay with minerality and not too much oak, and crisp pinot gris or pinot blanc."
March 2012 - Bob Ecker on "Farm to Table Dining"
"Michael Dellar and Chef Bradley Ogden, co-owners of The Lark Creek Inn were important early proponents of the Bay Area’s Farm-to-Table movement when in 1989 they opened their groundbreaking restaurant in Marin’s Larkspur Landing. Today the restaurant is known as The Tavern at Lark Creek and part of the Lark Creek Restaurant Group. "
" 'Farm-to-Table is not new but something that became important in the late 60’s. Alice Waters was a major leader in the movement and today it’s mainstream,' said co-owner Dellar. He prefers the term 'Seasonal-Farm-Fresh-American-Fare' but the idea is the same: Providing customers with high quality, fresh as can be, seasonal, locally grown (when possible), sustainable products."
" 'Things went from technique driven to ingredient driven,' said Dellar. Places such as the excellent Marin Farmers Market in San Rafael became an important conduit for discovering superb local produce. 'It’s about finding your farmers and having them grow high quality ingredients for you.' " Read full article
02.01.12 - Tavern at Lark Creek Winner in the Loving Spoonfuls Soup and Dessert Challenge
Community Institute for Psychotherapy's second annual Loving Spoonfuls Soup and Dessert Challenge on January 28 was held at The Mill Valley Community Center. Over 250 attendees attended the fundraiser, and it featured an array of Marin County's best chefs and restaurants. The Tavern at Lark Creek took first place with it's vegan Spiced Lentil Soup. Read full article
01.18.12 - Dellar interviewed on KVON's "Travel Napa Valley" Radio Show by Clay Gregory
Clay Gregory, president of the Napa Valley Destination Council, interviews Michael Dellar, president and CEO of Lark Creek Restaurant Group, about Fish Story's participation in Napa Valley Restaurant Month, on the weekly talk show "Travel Napa Valley," airing on KVON Napa Valley Wednesdays at 9am. listen to entire interview
01.03.12 - Napa Valley Register Reports "Dellar's Success is No Lark"
Jennifer Huffman interviews Michael Dellar, president and CEO of Lark Creek Restaurant Group”, about achieving success in the volatile and competitive restaurant industry. Read full article
01.01.12 - January is Restaurant Month at Fish Story - All Bottled Wine Half Off
In celebration of Napa County Restaurant Month, Fish Story is offering every bottle of wine in our cellar at half price!
Here are just a few examples:
~ 2008 Staglin Estate Chardonnay, Napa Valley $129/$64.50
~ 2009 Lewis Cellars Chardonnay, Russian River Valley $115/$57.50
~ 2007 Ramey Hudson Vineyard Chardonnay, Carneros $105/$52.50
~ 2008 Shafer Merlot, Napa Valley $90/$45
~ 2008 Frog’s Leap Cabernet Sauvignon, Napa Valley $78/$39
~ 2009 Brown Estate Zinfandel, Napa Valley $66/$33
January 2012 - Cupola Pizzeria wins boutiqueDESIGN magazine's award for
Best Restaurant design
The only hospitality interiors magazine focusing specifically on boutique hospitality, boutique DESIGN is the authority on the boutique hotel, spa and restaurant market. Designed by Cass Calder Smith of CCS Architecture for Lark Creek Restaurant Group, Cupola's "design concept intermixes elements of a Milan fashion show and the regional food and wine of Naples." Read Coverage
12.28.11 - Marin Independent Journal: "All the Right Moves for a Tasty New Year"
Anna Haight, IJ Correspondent, reports on The Tavern at Lark Creek's returning "Ballroom and Dining Room" series beginning in January. Read full article
12.25.11 - San Francisco Examiner on "Celebrating New Year's in San Francisco"
SF Romance Travel Examiner writer Karla Erovick includes Lark Creek Steak and One Market Restaurant in her list of best places ot ring in the New Year in San Francisco.
"Lark Creek Steak will ring in the New Year with a savory menu from 5:00 p.m. to 9:30 p.m. A la carte menu items include Oysters Rockefeller, Colorado Rack of Lamb, Prime Rib, Grilled Wild Mahi Mahi,and Roasted Kabocha Squash Ravioli. Several specialty champagnes and sparkling wines will also be on offer."
"One Market Restaurant will offer two seatings to celebrate the New Year. Guests will enjoy a 3-course meal made up of delicious appetizers, a gourmet main course, and a dessert. Some featured items include Hand-Picked Dungeness Crab, Grilled Veal “Pave”, and Filet Mignon. The first seating will take place between 6:00 p.m. and 7:30 p.m. for $85 per person. The second seating will serve between 8:30 p.m. and 10:30 p.m. and will include a champagne toast at midnight for $120 per person. One Market Restaurant is the perfect location to enjoy the midnight fireworks over the ferry building."
12.22.11 - Food & Wine Events: East Bay and Beyond
Contra Costa Times lists fun holiday events around the East Bay, including Lark Creek Walnut Creek: "Enjoy a festive dinner of butternut squash soup, Niman Ranch pork tenderloin, California swordfish and other offerings on New Year's Eve in Walnut Creek's sparkling downtown. 5-11 p.m. Dec. 31. Read full article
12.20.11 - "Christmas in Napa Valley Celebrated at Local Restaurants"
"Fish Story... is open [on Christmas Eve] 5 to 9:30 p.m. serving a three-course menu for $48 with specialties such as Nantucket Bay scallop salad with roasted duck breast, ancho cress, and Dijon dressing, bouillabaisse with scallops, mussels, mahi mahi, saffron and rouille and, for dessert, an apple tart with cinnamon ice cream and brandy glaze." Read Napa Valley Register article
12.19.11 - Eater SF offers "Where to Eat at San Francisco International Airport (SFO)", listing Yankee Pier SFO in Top 5 Picks
Listed among SFO's Five Standouts, Eater SF has this to say about Yankee Pier: "This 'updated New England seafood house' claims to fly in its seafood twice daily. Lobster, crab, and chowder make their requisite appearance on the menu, as does the 'All-at-Once Speedee Meal' — perfect for those dashing to make a connecting flight. Also: Dungeness crab eggs benedict for breakfast. [Terminal 3, near Gate 72.]" Read full article
12.18.11 - Willie Brown's Blog
"One of the best pizza places in this town is Cupola in the Westfield Centre, right next door to the Lark Creek Steak Restaurant. For $30 flat you get salad, pizza, wine, dessert and coffee. And the place is packed." Read full entry
12.15.11 - Bradley Ogden: Tried and True for Christmas
Elena Ferretti, reporting for FoxNews.com, interviews Chef Bradley Ogden, author of "Holiday Dinners with Bradley Ogden." "His ideal menu: prime rib (tradition); baked potatoes (crowd-pleaser); chocolate bread pudding (the ultimate comfort food). He goes simple in Holiday Dinners with Bradley ... but not simplistic, sourcing ingredients from farmer’s markets—as much as possible—and infusing food with layers of familiar flavors and ingredients."
Read full article
12.5.11 - The Bend Bulletin Covers Wine, Food and Art in California's Famous Napa Region
"Fish Story, in downtown Napa, established by well-known Bay Area chef Bradley Ogden, specializes in Pacific seafood according to Monterey Bay Aquarium sustainability guidelines. The cioppino was superb.” Read full article
11.29.11 - Gayot Rates Cupola one of 2011's 10 Hot SF Restaurants and Top 10 SF New and Notable Restaurants
"Cupola Pizzeria shines with Italian modernity." Rated 14 out of 20. Read full review
11.29.11 - East Bay Home & Style's Holiday Issue on Lark Creek Walnut Creek's Chef Scott Wall
"Lark Creek Walnut Creek is light and airy, warm and friendly with an exhibition kitchen and a changing menu featuring traditional and updated recipes. Part of the Lark Creek Restaurant Group, the Walnut Creek location expresses its own character thanks to Chef Scott Wall, who chooses produce, meats, fish and poultry from local ranchers, growers and fishermen. Desserts are created in house and wines are from local and regional wineries. A nice holiday treat for a friend or co-worker is an invitation to lunch served Monday through Friday from
11:30 am to 2:30 pm. Read full article
11.28.11 - Inside Scoop Presents Michael Bauer's Review of Cupola, in Pretty Pictures!
Take a virtual tour of Cupola, "the standout pizzeria in the Westfield Centre." Take the Tour of Cupola
11.28.11 - Foodies talk about foodies talking about Cupola!
SF Eater's Carolyn Alburger mentions Michael Bauer's review of Cupola -- "some of the best Neapolitan pizza in the Bay Area." Bauer raves "This is the place for serious cooking, focused on the huge freestanding wood-fired oven...when you're in Cupola, concentrating on the seductively charred and puffy pizza and pristine salads, you almost feel as if you've stumbled upon the soul of Italy." Read Alburger's roundup Read Bauer's review
11.27.11 - Michael Bauer Reviews Cupola: Pizza Among Bay Area's Best
"Cupola... is turning out some of the best Neapolitan pizza in the Bay Area. Displayed near the entrance is a certificate of membership in the Associazione Verace Pizza Napoletana. According to the association's website, this is 'a legal entity able go give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.' It's unusual to get such soulful fare in a shopping mall, but it's lucky for us because if it were in a freestanding storefront, the lines would probably be around the block." Read full review
11.23.11 - Bradley Ogden and "Good Gravy!"
Jackie Burrell reports for the Bay Area News Group in "Good Gravy!" and features advice from Lark Creek Restaurant Group's own Chef Bradley Ogden. "Simply put, don't mess around with the most glorious condiment on the table, says Bradley Ogden, the co-founder of the Bay Area's Lark Creek empire -- and our unofficial Thanksgiving guide this year. (His new book, "Holiday Dinners With Bradley Ogden" -- Running Press, 280 pages, $30 -- was the source for the billowing triple-layer pumpkin pie recipe we showcased earlier this month.)... Done right, a good gravy raises the carved turkey, mashed potatoes and stuffing to new heights, and prompts guests to drizzle, dollop or wantonly pour it over everything but the pie. So while the turkey roasts in your oven ... take a moment to peruse these gravy-making tips from the pros. Even veterans of the feast may want to try Ogden's secret ingredient, sherry vinegar, to balance the sauce's rich flavors." Read full article
11.21.11 - Fish Story among Napa Valley Restaurants Offering Thanksgiving Dinner
The Napa Valley Register lists Fish Story among those local restaurants offering Thanksgiving Dinner: "Fish Story will be serving a three-course prix fixe menu featuring a traditional free-range turkey dinner with a full complement of farmers market sides, or a pound-and-a-quarter live Maine lobster dinner with traditional accompaniments. The cost is $39. A la carte menu is also available. Children 10 and under, half portion, half price. Under 3? No charge." Read full article
11.14.11 - Chef Mark Dommen of One Market Restaurant Lends a Hand with Thanksgiving Holiday Menu
In the Napa Valley Register, journalist L. Pierce Carson gets Mark Dommen, Napa resident and Michelin-starred Chef/Partner at One Market Restaurant in San Francisco -- to share some of his favorite Thanksgiving Holiday recipes. Read full article
11.11.11 - More of Michael Bauer's Favorite Dishes
Michael Bauer writes for Inside Scoop: "The holidays aren’t even here yet, but I’m in a shopping mood so I’ve been hanging out at Cupola in Westfield Centre... One of my favorite dishes on the menu is the Dome salad ($13.75), which I presume is named after the incredible Emporium dome right outside the entrance. It’s a blend of several different kinds of carrots, cut into thin coins, shaved fennel, strips of red bell peppers, chunks of toasted bread and other vegetables lightly coated with tomato vinaigrette." Read SFGate Inside Scoop article
11.07.11 - "Foodie Chap" and CBS 5 "Eye on the Bay" host Liam Mayclem Interviews Bradley Ogden, co-founder of Lark Creek Restaurant Group, in the kitchen at One Market Restaurant
The Foodie Chap says Chef Bradley Ogden "is a superstar Chef with a big appetite for life and top drawer cuisine." Mayclem recommends checking out Ogden's new cookbook "Holiday Dinners by Bradley Ogden," which is "brimming with sophisticated yet approachable recipes." Read full article
11.07.11 - Napa Valley Register Reviews Chef Ogden's New Cookbook "Holiday Dinners with Bradley Ogden"
Chef Bradley Ogden, co-founder of the Lark Creek Restaurant Group, released a new cookbook: "Holiday Dinners with Bradley Ogden." Napa Valley Register covers Bradley's recent appearance at Fish Story in Napa to sign copies and prepare a special meal for guests. Read full article
10.28.11 - Michael Bauer's Favorite Dishes
"Then one night at Cupola on the fourth floor of Westfield San Francisco Centre, I learned that the restaurant is much more than a pizzeria, though the pizza is very good. I really appreciated the roasted shrimp ($11.75) in a sauce that had a Spanish edge with sherry vinegar, hazelnuts and baby turnips that provided an earthy foil to the sauce." Read SFGate Inside Scoop article
10.20.11 - Former Dishwasher Now Cleaning Up as Head Chef
Sarah Rice / Special to The Chronicle
Lisa Wallace writes for The San Francsico Chronicle about Chef Ismael Macias' rise from dishwasher to head chef at LarkCreekSteak rrestaurant.
"Looking back, Macias isn't sure how he ended up staying in San Francisco, but he's glad he did. Today, Macias' mother, four sisters and nine brothers all live in the Bay Area within a few minutes' drive of each other, and Macias has come to love the city as much as he enjoys cooking for it."
" 'Macias has a huge heart and he's so professional,' [Lark Creek Restaurant Group executive Adrian] Hoffman said. 'It's great to reward people who really make a statement in each role they get.' "
Read full article
10.19.11 - Fish Story Among Select North Bay Restaurants to Make Michelin 'Bib Bourmand' List
A ranking that indicates the Michelin inspectors' favorites for good value, Bib Gourmand selections are classified as those restuarnts where a patron may be served a two course meal and glass of wine or drink for $40 or less, not including tax and gratuity. Separate from the famous and highly sought-after Michelin star ratings, the Bib Gourmand is nonetheless a distinction Fish Story restaurant is proud to claim. Read Busines Journal article
10.19.11 - Cupola's Happy Hour Deemed "Best Deal in Town!"
Grub Street and Pop Sugar love Cupola Pizzeria's new Happy Hour -- Free pizza and $3 beer and wine on tap, 3pm to 6pm weekdays, through Thanksgiving.
Grub Street: "..free, steaming hot Neapolitan pizza will be delivered to the bar on the regular. Gentlemen, try not to elbow the ladies as you clamor for a slice." Read Grub Street article
Pop Sugar: "Cupola... has kicked off a new happy hour that may drive us all to drink and shop — a dangerous combination!" Read Pop Sugar article
10.19.11 - Food & Wine Events: Dinner with Bradley Ogden
Bay Area News Group reports on the series of special dinners with Bradley Ogden "Celebrated chef and Lark Creek co-founder Bradley Ogden will host special events at restaurants around the Bay Area celebrating his new cookbook 'Holiday Dinners with Bradley Ogden. ... guests will be able to purchase a cookbook to be signed by Ogden for just $30, as well as experience a prix fixe dinner menu for $34, highlighting recipes from the cookbook. Each restaurant will offer its full a la carte menus in addition to the special menus." read full article
Friday, October 21, Lunch – Yankee Pier Santana Row 408.244.1244
Saturday, October 22, Dinner – One Market Restaurant 415.777.5577
Sunday, October 23, Brunch – Lark Creek Walnut Creek 925.256.1234
Sunday, November 6, Dinner – Fish Story 707.251.5600
Monday, November 7, Dinner – LarkCreekSteak 415.593.4100
Monday, November 7, Dinner – Cupola Pizzeria 415.896.5600
Tuesday, November 8, Lunch – Yankee Pier Lafayette 925.283.4100
Saturday, November 19, Lunch and Dinner – Parcel 104 408.970.6104
Friday, December 2, Dinner – Parcel 104 408.970.6104
Saturday, December 3, Lunch – Book Passage Event at The Tavern at Lark Creek. Reservations made through Book Passage at 415.927.0960, ext. 1.
10.18.11 - Michelin Guide Awards Fish Story 2012 Bib Gourmand
Fish Story is awarded Michelin Guide's 2012 Bib Gourmand Award for Bay Area restaurants, along with 18 others. The Bib Gourmand list includes a selection of restaurants "where you may eat well for $40 or less”. Read article
10.14.11 - Lark Creek Steak among SF restaurants testing out iPad menus
The Lark Creek Steak Restaurant in San Francisco is in the preliminary testing stages of interactive iPad menus. And so far, the reactions have been favorable. In addition to high-resolution photos, there are detailed descriptions of each dish along with prices, wine parings, and even the temperature of your meat. Rajit Marwah, who developed the iPad menu now being tested there, says he's working on the future of dining. Read full article and view CBS news video
10.02.11 - One Market Restaurant Featured in OracleWorld Convention Events
New York Times Business Day Technology Section covers OracleWorld in San Francisco: "The owners of the trendy One Market restaurant in downtown San Francisco opened their doors on Sunday — normally a day off — for two private parties. The private rooms are sold out for the entire convention, and new private spaces have been partitioned, like luxurious cubicles, in the main room. 'They have their expense accounts,' said Larry Bouchard, general manager, 'so their tastes buds are elevated.' " read full article
09.29.11 - Patricia Unterman Raves about Fantastic Fare at Cupola Pizzeria
Cupola Pizzeria's Dome Salad
Brian Molyneaux / Special to The Examiner
Reporting for the San Francisco Examiner, food critic Patricia Unterman claims that Cupola "...currently ranks as one of my favorite eateries in the Bay Area. Really." read full article
09.22.11 - Celebrity Chef Bradley Ogden Releases Festive Holiday Cookbook
"Mr. Ogden's first cookbook in two decades is set for release Tuesday and is a deliberately designed, thoroughly explained and beautifully photographed guide for the average cook through three of the most daunting meals of any year: Thanksgiving, Christmas and New Year's Day." read full article
09.22.11 - SFWeekly Names LarkCreekSteak's Cowboy Burger Among Top 25 Burgers in San Francisco
"San Francisco is known for a number of foods -- cioppino, sourdough bread, Rice-a-Roni -- but in 2011, there's no food more popular here than the once-humble hamburger. Practically every upscale restaurant has a burger these days; the offerings have never been better. We chewed a lot of grass-fed beef to bring you our list of the Top 25 Burgers in San Francisco (which are not ranked in order.) Hope you enjoy looking at them as much as we enjoyed eating them..."
"Lark Creek Steak
The steakburgers are all aged beef, ground in-house, and often include scraps chopped away while butchering more expensive cuts of meat, like rib eyes and Wagyu filets. The “cowboy-style” burger tacks on bacon and crispy onions." Read full article Photo by Albert Law
09.21.11 - Jefferson Graham reports for USA Today:
iPads Increasingly Crop up on Restaurant Menus
"More yummy info, images on tablets: Restaurants are using tablets in different ways... At the Lark Creek Steak restaurant in San Francisco, it's all about touting its steaks.
'The advantage for us is we can include a lot more information,' Lark Senior Vice President Quinn McKenna says. 'Instead of just saying '14-ounce steak,' on the menu, we can show pictures of it and say where the beef comes from. One of the common challenges in a steakhouse is that your medium rare might be different from ours. But if I show you a picture, everyone agrees.'
McKenna hopes Lark's testing will result in diners spending more. Eventually, he'd like to add Amazon-like features that learn about the customer. For example, 'If you ordered this steak, you might like this particular wine,' he suggests."
Read full article
09.20.11 - The Mac Daddies of Mac and Cheese
Elena Ferretti reports for FoxNews.com Fox Foodie:
"The “fondue” in the Mac and Cheese Croquettes with Cheddar Fondue at the bucolic Tavern at Lark Creek in Larkspur, CA isn’t melted cheese. It’s hot, cheddar-infused heavy cream that Chef Aaron Wright aerates and shoots out of a whipped cream canister, then tops with shaved Parmesan.
Wright works the same mad-scientist vibe on his mac and cheese. He makes a base with heavy cream, milk, onion, cloves, and a bay leaf and strains it. He then whizzes cheddar, Gruyere, Parmesan, the cream sauce and cooked pasta in a blender, creating a kind of edible adhesive. He blends that mixture with the rest of the pasta, presses it into a baking pan and refrigerates. He slices the cooled mixture into four-inch logs, dips them in an egg wash and panko, and flash fries to order.
Sometimes the best part of going out to eat is when you find a chef who takes the ordinary and the familiar and gives you an entirely new eating experience." article
09.13.11 - Dinner with a dance lesson for just $40 in Larkspur at the Tavern at Lark Creek
Mollie McWilliams recounts the Rose Bowl dances her grandparents used to attend in downtown Larkspur. The Tavern at Lark Creek has picked up the torch with their Ballroom & Dining Room series in September and October. article | find out more
09.12.11 - Five Places to Dine this Week: Cupola... and more!
Michael Bauer reports in Inside Scoop SF for SFgate.com. Cupola Pizzeria is Bauer's Thursday go-to for an "easy, no-pretense meal." He writes: "...the dish I crave is hand-pulled mozzarella that comes warm and melting on a plate..." Read full article
09.09.11 - Music for the Soul: Tavern at Lark Creek Hosts Bread & Roases Happy Hour Benefit
The Tavern at Lark Creek hosted a special Bread & Roses happy hour in its Creekside Patio last week, with all proceeds benefiting the organization. Bread & Roses is a San Francsico Bay Area-based non-profit dedicated to uplifting the human spirit by providing free, live, quality shows to people who live in institutions or are otherwise isolated from society. article
09.08.11 - Yankee Pier Santana Row featured in Examiner's Silicon Valley Restaurant Week Roundup
From September 14th -21st Silicon Valley Restaurant Week returns, and in full force, with a great selection of discounted prix-fixe menus from all your old favorites and a few different places hoping to become your new ones. Read full article
September 2011 - San Francisco Guide's Editor's Pick: Tavern at Lark Creek
Nicole Klock, editor of the San Francisco Guide, selects The Tavern at Lark Creek as Editor's Pick for September 2011. View listing
08.25.11 - Inside Scoop SF Lists Lark Creek Restaurant Group properties among select Bay Area Seafood Watch Restaurants
All of the Lark Creek Restaurant Group places are certified sustainable seafood restaurants, per the Montery Bay Aquarium Seafood Watch program. Read full article
08.25.11 - Appetite: Oompah and bratwurst in Larkspur at Tavern at Lark Creek
Virginia Miller samples Chef Aaron Wright's Biergarten specials for the San Francisco Bay Guardian."Think towering redwoods, smoky aromas of sausages, onions and peppers wafting from a grill, German beers on tap from a cooler, and a darling oompa band of elderly gentlemen playing with spunk and skill." Biergarten runs every Sunday through October 30, 2pm-5:30pm under the redwoods at Tavern at Lark Creek. read full article
08.23.11 Dave Chapelle Indulges at Cupola Pizzeria
Tablehopper's "The Starlet"
reports that a "buffed up" Dave Chapelle dined at Cupola Pizzeria recently for a casual lunch of Cupola's margherita pizza and "just about every appetizer fomr the menu." read the bit
08.17.11 Biergarten in Larkspur
Anna Haight reports on Tavern at Lark Creek's Biergarten event for the Marin Independent Journal: "What could be better than enjoying classic German and Austrian fare straight from an outdoor grill while quaffing special beers on tap and other drinks at happy hour prices? Head over to The Tavern at Lark Creek from 2 to 5 p.m. Sundays through Oct. 30 for its take on the classic Biergarten." read full article
08.16.11 Chef Patti Dellamonica-Bauler's Cream Cheese Panna Cotta at Cupola Pizzeria
Jackie Burrell reports for the Bay Area News Group: "Patti Dellamonica-Bauler, pastry chef for the Lark Creek group and its many restaurants in San Jose, Walnut Creek and San Francisco, gave the dessert her own twist at Cupola Pizzeria, the newest Lark Creek restaurant at San Francisco's Westfield Center... At Cupola, the cream cheese panna cotta is topped with a plum compote, a saucy mixture of reduced plums and fresh pluot slices, with a little streusel for crunch."
read full article | Chef Patti's Cream Cheese Panna Cotta recipe
08.14.11 Chicago Tribune's Travel Section" "Napa, the City, Comes into its Own"
Bob Ecker writes for the Chicago Tribune's "Fork in the Road" section about Fish Story: "This seafood-oriented restaurant, which overlooks the restored Napa riverfront, comes from the Lark Creek Restaurant Group. Expect fabulous clam chowder, lobster, local crab and sumptuous ahi tuna tartare. Don't overlook the seafood and meat combos like the day boat scallops with kurobuta pork belly. Fish Story also now brews its own beer." Read full article
08.08.11 Eatocracy Offers Tips from the Tavern at Lark Creek's Chef Aaron Wright
Chef Aaron Wright from The Tavern at Lark Creek offers 5 ways to make a weeknight meal extraordinary in Eatocracy's 5@5 column. read the article
08.03.11 Lark Creek Steak Tests iPad Menus
Michael Bauer reports for Inside Scoop SF that Lark Creek Steak became the first restaurant in San Francisco to put the entire menu ond wine list on the iPad. They are working in conjunction with a technology company called Plate, on a 2 month test to assess the value of implementing the option permanently. read entire article
08.03.11 Lark Creek Steak Puts Whole Illustrated Menu onto iPads; Melatonin-Laced Brownie, Anyone?
Grub Street SF reports Lark Creek Steak has put its entire men, with pictures, onto iPads "Let's hope those dishes don't change too often," quipped author Jay Barmann read entire article
08.02.11 More Tomatoes at Lark Creek Restaurant Group
Amy Sherman reports for EaterWire: "Lark Creek Restaurant Group is celebrating tomatoes in August too, look for specials like fried green tomatoes and Pt. Reyes blue cheese dip at One Market, an heirloom tomato casserole with Japanese eggplant and mozzarella at LarkCreek Steak and well, Cupola is a pizza place so no big surprise in finding tomatoes there but the Italian take on a BLT, the PLT (pancetta, lettuce and tomato) with basil aioli sounds awfully tempting." read full article
08.11 Diablo Magazine's 101 Best Bites
Diablo Magazine's 101 Best Bites include Yankee Pier Lafayette's Lobster Rolls and Lark Creek Walnut Creek's Tamale Pancake. read full article
07.29.11 Dessert Moves to the Top of the Menu
Michael Bauer reports on Cupola's "sweet & creamy" hand-pulled mozarella in Inside Scoop SF. read full article
07.27.11 - Peerless East Coast Seafood at Yankee Pier
East East-Coaster Leslie Harlib reports on the delights of hte original Yankee Pier in Larkspur for Marinscope. She describes "one of the best lobster rolls I’ve had as an adult... so delicious in its balance of hot, buttery bread and rich, tender lobster meat, I could have eaten two of them." She also offers a glowing recommendation of the blackened rock cod soft tocos: "The two batons of fish were juice under their fiery pan blackening (the coating was mercifully balanced in spice)..." read entire article
07.23.11 Chef August Schuchman of Yankee Pier Larkspur and Chef Aaron Wright of Tavern at Lark Creek chat with Gene Burns on KGO Radio on "Dining Around with Gene Burns"
Hear Lark Creek Restaurant Group's own Chef Schuchman of Yankee Pier Larkspur and Chef Wright of the The Tavern at Lark Creek speak with Gene Burns about the Heirloom Tomato Festival, Half Priced Wine, dining trends, Bradley Ogden's new cookbook "Holiday Dinners with Bradley Ogden," farmers markets and more. listen to the podcast
07.18.11 Half Priced Wine at Lark Creek Restaurant Group in San Jose, Napa, San Francisco & East Bay through end of July
Tara Fatemi Walker reports for the Examiner: Lark Creek Restaurant Group's Ninth Annual July Wine Event means you can still buy bottles of wine for 50% off every meal in July at almost all Lark Creek Restaurant Group properites: The Tavern at Lark Creek in Larkspur; One Market Restaurant, LarkCreekSteak and Cupola Pizzeria in San Francisco; Lark Creek Walnut Creek; Yankee Pier in Larkspur, Lafayette and at Santana Row in San Jose; Fish Story in Napa; and Parcel 104 at the Santa Clara Marriott (Friday evenings only). read full article
07.21.11 Cheesy San Francisco: 5 Artisan Cheese Dishes at SF Restaurants
Huffington Post's Tami Yu drools over One Market's Savory Cheese Doughnuts, commenting "...Paired with an inviting pot of bacon aioli, this should send you into a food coma..." see blog post
07.21.11 - Chef Clint Davies of Fish Story to be Featured at Flavor! Napa Valley
Chef Clint Davies of Fish Story featured at Flavor! Napa Valley, November 18, 2011. See him at The Appellation Trail: Tasting Napa Velley grand Tasting at the CIA. See website for more information
07.20.11 - Hidden Treasures
Karen Weisberg writes for Flavor Online about stuffed, wrapped and rolled delights. Tavern at Lark Creek Chef Aaron Wright's Lamb Dolmas recipe is featured. Read the full article
07.20.11 - Ogden Returns
Anna Haight reports for the Marin Independent Journal on Chef Bradley Ogden's special dinners at The Tavern at Lark Creek. Read the full article
07.19.11 Gourmet San Francisco Restaurants Serving Cheap Lunch: Five To Try
See the Cheese Bar Lunch Menu
Tami Yu reports for the Huffington Post: "Michelin-starred One Market now offers a decadent Cheese Bar Menu. Each dish runs for $9.50 -- a complete steal if you ask us..." read article
07.14.11 - Nation's Restaurant News on the Latest Chefs on the Move
Bret Thorn tracks the movements of 11 of the hottest chefs across the country, including Fish Story's own Chef Clint Davies, formerly sous chef at Michelin-starred One Market Restaurant. Read full blog post
07.12.11 - Bradley Ogden Returns to Lark Creek
Chef Bradley Ogden returns to Larkspur's Tavern at Lark Creek to showcase recipes from his new cookbook, Holiday Dinners with Bradley Ogden with special Pris Fixe menus on July 21 and August 25. Read the blog
07.04.11 - Napa Valley Register on Fish Story's New Chef Appointment
Chef Clint Davies joins Fish Story restaurant in Napa starting July 9, 2011. Read full blog post
07.03.11 - Los Angeles Times on Yankee Pier at SFO
"When it comes to amenities, San Francisco airport soars above the competition" where passengers can "dine on Dungeness crab Louie salad and Arctic char at Yankee Pier restaurant..." Read full blog post
07.01.11 - Patriotic Pairings from the Wine Enthusiast
Risa Wyatt includes tips and recipe from Adrian Hoffman, Culinary Director of Lark Creek Restaurant Group in an article about all American menus and wines for the Wine Enthusiast. Read full blog post
06.11 - Lark Creek Walnut Creek Picked Diablo Magazine's 2011 Best of the East Bay for Best Weight Loss Menu
Lark Creek Walnut Creek is Diablo Magazine's Editor's Pick for Best Weight Loss Menu in the 2011 Best of the East Bay issue. Interestingly, this award is not in the Food category, but in the Health and Fitness category. Congratulations Chef Wall! Read the full article
06.20.11 - You Won't have Time to Take a Nap-a in Napa!
H Magazine's Wine Dog (AKA Bob Ecker) raves about Fish Story in "Nuevo Napa 3."...a pleasure for all." "The Day Boat Scallops with Kurobuta pork belly is delectable yet moderatly proiced." view full article
06.19.11 - What's New: Cupola Pizzeria
Amanda Gold for SFGate / The San Francisco Chronicle
"The Lark Creek Restaurant Group's newest spot, Cupola Pizzeria, has opened, offering a new option for Westfield shoppers." Read full article
06.17.11 - Dining Dispatch: Cupola Pizzeria
Tasting Table's Dining Dispatch
"Finally, the tourists will know what the locals are so obsessed with!." Read full article
06.16.11 - Sustainable, Delicious and Lovely
Central Coast Foodie blogs on One Market Restaurant's Michelin-star winning Chef Mark Dommen's 2011 Cooking for Solutions demo on the back deck of the Monterey Bay Aquarium. "Chef Mark... made this handsome dish look easy...featuring sustainably-harvested fish from a protected and recovering Central Coast Fishery." Read full article
06.16.11 - Wine in kegs new market for Napa wineries
Napa Valley Register's Paul Franson looks at the trend in wines on tap at upscale eateries, as featured at Fish Story sustainable seafood restaurant in Napa. Read full article
06.15.11 Cupola Starts Slinging Neapolitan Pizza
Meesha Halm for Zagat Buzz
"Attention Bloomingdale's shoppers: get ready to carbo-load" at Cupola Pizzeria. Read full article
06.13.11 Cupola, Fusing Pizza & Fashion in the Westfield
Carolun Alburger reports on Cupola for Easter SF
"The Westfield mall's freedom from Neapolitan pizza ends with the opening of Cupola, the sexy looking number you see here, designed by Cass Calder Smith... there's some nice pedigree in the kitchen and it's a Lark Creek Restaurant Group venture..." Read full article
06.13.11 Cupola brings dome pizza (and Neapolitan pizza) to the Westfield dome today
Paolo Lucchesi reports for Inside Scoop SF
"...Now, the name 'Cupola' is Italian for 'dome' — but that’s not the only reference to the storied Westfield dome a few steps away ... There’s also the signature puffed “domebread” with La Quercia prosciutto, stonefruit and mascarpone." Read full article
06.13.11 Step Inside Cupola Pizzeria
Jay Barmann blogs for Grub Street San Francisco
Jay Barmann offers a slide show of images to give you a feel for Cupola, the new Neapolitan pizza concern from Lark Creek Restaurant Group.
View slide show | Read full article
06.13.11 Cupola Opens Under the Dome
Mollie McWilliams Reports in the Buzz Machine for SF Weekly
"It's all about the dome for Cupola... And yes, the dome shape makes its way ont he menu as well in the form of the signature puff bread..." Read full article
06.09.11 - The Surly Concierge Gushes About One Market Restaurant
"...I have never received better service at a restaurant in San Francisco..."
"...easily one of the most cost efficient Michelin Star restaurants in the city..."
"...Chef Dommen really has a knack for making ordinary American dishes extraordinary..."
"...One Market is a no brainer." Read the full blog post.
06.08.11 - SF Weekly: Terminal 2: Foodie Culture Hits SFO
"Perhaps the best thing I ate at the airport was the snapper sandwich ($13.95) at Lark Creek Grill, which was meltingly tender, doused in a shallot-flecked tartar sauce, and pressed into a light, glossy brioche roll." Read the full article.
06.03.11 - Pacific Sun Weekly: Return of the Provender Son
Pat Fusco covers Chef Bradley Ogden's return to his roots at The Tavern at Lark Creek to present a preview menu from his latest cookbook, Holiday Dinners with Bradley Ogden. The event happens Thursday, June 9, 2011. The day starts at 9:30 with a tour of the Marin Farmers Market with Chef Ogden and the Tavern at Lark Creek's own Aaron Wright. Then in the evening Bradley will be prepare items from the new book for diners of the restaurant. Read the full article.
06.01.11 - A One-Day Holiday with Bradley Ogden
Anna Haight reports on Bradley Ogden's return to Larkspur to prepare a special dinner for guests of the Tavern at Lark Creek on Thursday, June 9. Read the full article.
Spring 2011 - Fine Dining at the Airport
Bob Ecker reports for Northern California Meetings + Events on Yankee Pier at San Francisco International Airport. "...Gleaming, spotless and resembling a glamorous New England waterfront scene, Yankee Pier SFO ... was among the first premium, sitdown dining establishments to debut at the busy SFO airport... This trendy spot in post-security Domestic Terminal 3 dishes out seasonal seafood that's always fresh and delicious." Read the full article.
05.18.11 - Lark Creek Steak voted Best Burger
Lark Creek Steak's Steakburger is voted Best Burger in the 2011 SFWeekly Readers Poll. "...a burger that stands up to the elemental." Read the full article.
05.18.11 - LarkCreekSteak Honored in SFWeekly's Best of SF
"Cheaper, more hipster-friendly burgers get eschewed in favor of Lark Creek Steak, which takes the honor for Best Burger because 'this is a burger that stands up to the elemental.' " Read full article in GrubStreet
05.14.11 - The Tavern at Lark Creek is in tune with the season
Food and wine writer GraceAnn Walden covers Chef Aaron Wright's spring developments (from The Tavern at Lark Creek) in the Larspur-CorteMaderaPatch. Pictured are his Shaved Spring Vegetable Salad and baby Evan Wright born to wife Sadie 2 months ago. (Photo credits GraceAnn Walden.) Read the full article.
05.10.11 - Cupola Signs New Chef
05.10.11 - Carolyn Alburger for Eater Wire San Francisco
Cupola Pizzeria signs Chef Christian Hermsdorf, "last seen as chef de cuisine at Bar Babino. He'll be pulling mozzarella to order and hand-making sausages, among many other things."
05.10.11 - Grubb Street On Cupola Chef Appointment
05.10.11 - Grubb Street San Francisco
Cupola Pizzeria Announces Thier Chef: Christian Hermsdorf
04.26.11 - What's on the menu at Lark Creek Grill
A la Carte: Tasty airport fare
Bradley Ogden's Lark Creek Grill (yes, Walnut Creek's Lark Creek is part of the same chain) offers pulled-pork sliders, salads and divine butterscotch pudding.
04.25.11 - Preliminary Menu for Cupola Pizzeria
Grubb Street San Francisco details the preliminary Cupola Pizzeria Menu
Grubb Street reports on the preliminary menu for Cupola Pizzeria, opening in Late May in the Westfield. Menu includes
"Pulled-to-Order Mozzarella" (still warm), "Mahogany clams and saffron bucatini with pea tendrils and chili," and eight artisanal pizzas.
04.20.11 - Easter Brunch Inspirations for Foodies
Jackie Burrell reports for Bay Area News Group and The Oakland Tribune
"...Asparagus is also a favorite with Scott Wall, the executive chef of Lark Creek Walnut Creek. He suggests using those marvelous green spears in a vibrant hash of rosy spring onions, potatoes and duck confit. (Don't worry, he says, you can buy the duck confit already prepared at Boulette's Larder in San Francisco or Whole Foods markets.) " Find the full recipe
04.13.11 - Fresh Eats: From Scraps Comes the Perfect Steakburger
SFWeekly's John Birdsall on LarkCreekSteak's "Perfect" steakburger
"New chef Ismael Macias explains that what makes the burger so delicious is that it's a by-product of Lark Creek Steak's in-house butchery. The kitchen takes all the bits and off-cuts from its Marin Sun Farms ribeyes and New York steaks, Wagyu filets, and other flotsam of prime-meat trim and sends them through the grinder a couple of times."
04.13.11 - Eco-friendly T2 market fatures many Marin tastes
Anna Haight reports for the Marin Independent Journal
"Local, organic, sustainable dining at the airport?...Lark Creek Grill [will be] managed by executive chef Heidi DiPippo, former executive sous chef for the Lark Creek Inn. The Lark Creek Grill, with seating for 120, will serve Lark Creek classics from sandwiches to sustainable seafood and steaks."
04.12.11 - A la Carte: 'farm to flight' eateries at SFO's new terminal
Linda Zavoral reports for the San Jose Mercury News
"...Lark Creek Grill, with seating for 120, offers such fare as pulled-pork sliders, salads and the chain's divine butterscotch pudding."
04.12.11 Tablehopper's The Chatterbox Newsletter
Tablehopper's Marcia Gagliardi includes Chef Macias' promotion at Lark Creek Steak in her newsletter The Chatterbox
Over at LARKCREEKSTEAK, Ismael Macias has been promoted to chef, after working with the Lark Creek Restaurant Group for more than 12 years (he started as dishwasher at One Market Restaurant).
04.08.11 - The Char is the Star at Lark Creek Steak
David Kover blogs on A Hamburger Today about Lark Creek Steak's Burgers
...Lark Creek Steak will serve you a burger bathed in barbecue sauce and bacon, or even a burger topped with truffled brie cheese and a truffle vinaigrette... my patty came with a few leaves of bibb lettuce, pickle strips, and the first truly red slice of tomato I've seen in some time. Lark Creek also shows off that grill one more time by adding a generous disc of grilled red onion to the pile. The cheese selection includes bleu or Gruyère, though I chose the cheddar — properly tangy, but not enough to overwhelm the main event. The buttery sesame seed bun gets toasted enough to add some crunchy texture around the edges... read the entire blog post
04.05.11 - From Dishwasher to Chef: Ismael Macias Takes Over the Kitchen at Lark Creek Steak
Paolo Lucchesi profiles Lark Creek Steak Chef Ismael Macias in Chefs on the Move for Inside Scoop
Once upon a time, Ismael Macias started as a dishwasher at One Market. Now, after about 12 years with the Lark Creek Restaurant Group, he’s been named the chef at Lark Creek Steak...
04.05.11 - SFO's T2 Opens Next Week Featuring Lark Creek Grill
Carolyn Alburger for Eater SF on SFO's T2 Featuring Lark Creek Gril
Carolyn Alburger for EaterSF details the full list of "very San Francisco" concessions including Lark Creek Grill offering American classics and fresh seafood.
04.04.11 - A First Look at SFO's New Terminal 2
Allison McCarthy for 7x7SF takes us on a photo tour SFO's gorgeous new Terminal 2 soon to be home to Lark Creek Grill.
04.11 - Marin Magazine: The Wright Stuff
Marin Magazine's Mimi Towle Interview Tavern at Lark Creek Chef Aaron Wright and Presents His Recipes for Spring
03.31.11 - Market Watch: Getting Excited for Asparagus Season
Lulu Meyer in 7x7 talks about asparagus
"...Mark Dommen of One Market Restaurant, stopped by the market on Tuesday to pick up asparagus for his kitchen and tell me about some of his favorite preparation techniques..."
03.29.11 - By exchewing trends, this 18-year old feels timeless
Tasting Table SF: Classic Tables: One Market
"...After 18 years, you might expect the veneer to have worn thin. But though the menu is larded with signatures, from bacon-wrapped pork tenderloin... to Bradley's Caesar salad (...a nod to founding chef Bradley Ogden), it doesn't feel dated....Mark Dommen, who has been chef-partner since 2004, doesn't play to trends. Strong technique, bolstered by the restaurant's proximity to the farmers market, is the magic formula. Dommen deploys it well... By expertly walking the line between straightforward and outré, Dommen has created a timeless restaurant... One Market is not a restaurant that has changed drastically over its nearly two decades, but it is one that has grown up in fine fashion." Photo by John Benson
03.24.11 - SFO Terminal 2 to include sustainable food
Farm to tarmac, anyone?
SFO's shiny new $383 million Terminal 2 is scheduled to welcome its first flight on April 14. At the same time, the LEED Gold-certified terminal will open an ambitious sustainable food and dining program that, until now, has been largely absent in airports...[featuring an] entirely separate food court anchored by Lark Creek Grill, the 4,000-square-foot, 130-seat effort from the Lark Creek Group (One Market, Fish Story, etc.). Along with a full bar, the American restaurant will offer wine on tap and a menu that contains some of Lark Creek's "greatest hits."...
03.10.11 - A Fish Story in Napa
Food Gal Carolyn Jung on Fish Story
"This is not about the one that got away. It's about th elunch that hooked me." Jung even offers commentary and the recipe for Bradley's Butterscotch Pudding.
03.07.11 - Bring me his head
Inside Scoop: Michael Bauer in Between Meals, Food trends, Restaurants
… “whole animal” is now a buzz word used (and probably misused) as frequently these days as ”local, sustainable and humanely raised.”… This idea seems to have captivated chefs and diners… This trend bridges all price ranges and styles of restaurants.
One Market just concluded a four course rabbit extravaganza for $45 ($18 for wine pairing). Chef Mark Dommen features a different animal every Friday and Saturday night. On that week he used Devil’s Gulch Ranch rabbit in boudin blanc; and in a pasta course with ravioli and mustard greens with a foie gras emulsion. The main course was bacon wrapped loin with pumpkin puree and pickled mushrooms.
Last week Dommen prepared a lamb dinner and this week and in subsequent weeks he’ll feature veal (March 11-12), goat (March 18-19) and duck (March 25-26).
03.03.11 - Shanti Deluca serves up sophistication at lively One Market bar
The Examiner: Food and Wine
One Market bartender Shanti Deluca came up with the ginger- and marjoram-infused Bees in a Pram cocktail for the Cocktail World Cup competition in February. The apple juice and spices combined with the ginger give the drink an interesting spicy bite.
Featured Recipe: Bees in a Pram
- 1½ oz. 42 Below Manuka honey vodka
- Fresh ginger
- Fresh marjoram
- Ginger simple syrup
- 1 oz. unfiltered apple juice
- ½ oz. fresh lemon juice
Muddle ginger and marjoram. Mix ingredients in cocktail shaker with ice. Strain into a martini glass that has been rinsed with Frangelico; garnish with whole baby crab apple on the rim.
03.01.11 - LarkCreekSteak's Périgord Black Truffle Steakburger listed by Zagat as one of the "11 Must-Try Upscale Burgers in San Francisco"
Zagat Buzz News - by Meesha Halm
Lark Creek Steak: Hidden among the porterhouse and rib-eye steaks at this Union Square chophouse is the Périgord black truffle steakburger ($24.95) – an 8-oz. freshly ground patty that's grilled over a wood fire and served with truffled Brie cheese, frisée, truffle vinaigrette and caramelized onion marmalade, with a side of hand-cut fries. At lunch, additional steakburger options include the basic ($12.95), one loaded with roasted mushrooms ($14.50) and a $15.95 "Cowboy" variety, topped with bacon, cheddar, barbecue sauce and crispy onions (415-593-4100).
March 2011 - Get Out of Town
Napa: A Fish Story by Krista Minard
The newly developed waterfront in the city of Napa lures food and wine lovers to enjoy the fruits of the valley. The latest addition to the landscape: Fish Story, a restaurant with prime real estate fronting the Napa River. In cahoots with the Monterey Bay Aquarium’s Seafood Watch program, the restaurant focuses on sustainable, seasonal seafood—and dishes it up with style. You never know what’s on the menu from one day to the next, but you can always count on it being fresh and environmentally correct. Try the plain grilled fish served with a choice of sauce and two sides—kale with bacon, for example, or roasted cauliflower with spicy harissa—or go for one of the chef’s specials, such as the chili-roasted Dungeness crab.
02.17.11 - Favorite Dishes: Tongue at One Market
Inside Scoop: Michael Bauer in Favoarite Dishes
Mark Dommen of One Market isn’t one of the most visible chefs in the Bay Area, but he’s one of the best. Just check out the tongue salad if you have any doubt. The slices are paper thin, draped like fine silk over pickled Napa cabbage with rye croutons, horseradish and chopped egg. Downloadable PDF
02.07.11 - A La Carte: Savory options for Valentine's Dinner
If you're just waking up and smelling the Valentine's Day roses, you may want to snag that restaurant reservation as soon as possible. Here are a few places around Wine Country serving special menus on Valentine's Day...Fish Story in Napa: Chef Stephen Barber will offer a three-course, prix fixe menu with options for each course. $59. 790 Main St. 707-251-5600.
01.29.11 - What Wine with Your Fish Stories?
Barbara Keck's WineBizNews Blog
Just what I needed, a little Napa sunshine! It was 62 degrees in mid January when I went to look at the wine list at the Fish Story, a restaurant in the new RiverFront development off Third Street in downtown Napa. In Tahoe: 20 degrees. In San Francisco: 45 degrees. This excursion was a no-brainer.
01.27.11 - Cupola Mixes Pizza & Fashion With "Runway" Table, More
On Cupola Pizzeria: "...interior that will be "more Milan fashion" than "rustic Tuscany," according to Lark Creek reps. The esteemed Cass Calder Smith will entirely reconfigure things, with the main addition of the "exterior patio area" you see in the third image above. In the main dining room, three red laminated communal tables seating a total of 36 will form a "runway" leading toward the intended focal point: an imported Stefano Ferrara pizza oven."
read entire article
01.25.11 - More Details on Cupola, the Neapolitan Pizza Place from Lark Creek
Grub Street San Francisco
Grub Street followed up today with Adrian Hoffman, culinary director for the Lark Creek Restaurant Group who himself spent some time in Naples a couple years back getting some "hardcore" training in Neapolitan pizza making. Now that Lark Creek is branching into the pizza realm with Cupola [Pizzeria] on the fourth floor of the Westfield (which we discovered the name of yesterday), Hoffman says he's excited to put his knowledge to use. "The pizzas will be wood-fired and very Neapolitan," he assures us. "We've got a Stefano Ferrara pizza oven on a boat from Naples on its way here as we speak. It cooks pizzas in 60 to 90 seconds."
01.20.11 - Fish Story: Get reeled in by this sustainable seafood restaurant in Napa
Guyot - The guide to the good life
Fish Story: What better on Napa’s revived riverfront than a seafood house submerged in sustainable sourcing? Dining here buoys a sense of kinship with the seas, even in the décor: white, black-strapped hanging lamps resemble life preservers, hefty fish hooks dangle over diners in booths, four cross-hatched glass walls facing the river create an aquarium tank illusion, and the menu reports on the coastal swells and squalls critical to that day's catch. read entire story
Winter 2010 - Fish Story Among New Restaurants to Energize Downtown Napa
Gay -- Edible Marin & Wine Country
Fish Story is one of several Napa restaurants making use of the former Copia gardens. The restaurant tends an organic plot from which [Chef] Barber is able to source many of the fresh herbs and vegetables featured on the Fish Story menu. 100% of the seafood offered at Fish Story is sourced in accordance with the Monterey Bay Aquarium’s Seafood Watch Program. read entire story
12.26.10 - Press Democrat Names Fish Story Among 3 Brightest Stars for 2010 in Napa Valley
By Heather Irwin -- The Press Democrat
Fish Story: Lark Creek Restaurant Group (Bradley Ogden & crew) has tapped Chef Steven Barber (who left Napa's BarbersQ) to head up this palace of sustainable seafood. With daily menu updates, the restaurant sources fish and shellfish according to the notoriously strict sustainability guidelines of the Monterey Bay Aquarium Seafood Watch program — so don't expect to see swordfish on the menu anytime soon. And, Barber is using the former COPIA gardens to farm herbs and produce. Don't miss the lobster roll or fish and chips. read entire story
12.20.10 - Fish Story... Napa's Latest Catch is a Keeper!
Napa Valley Marketplace Magazine
...While you can guess that Fish Story is a seafood restaurant, you should know that it only serves fresh, sustainably-harvested fish under the Monterey Bay Aquarium’s Seafood Watch Guidelines, which is a serious commitment to the healthy future of the oceans and the seafood it provides. Together with wonderful food, you get a lesson in sustainability with people who walk their talk. Fish Story is beautiful and upbeat. You enter through a fence-line of trees in large pots, and a humorous octopus fountain. Inside, is a beautiful U shaped bar next to two huge stainless steel brewing tanks for Fish Story’s signature Ale.... read entire story
12.1.10 - Navigating into Napa - Fish Story
Headed by ace restaurateur Michael Dellar, the company has shown a golden touch with its San Francisco-area lineup of restaurants...Lark Creek is also famous for crisp operations and great food. For Fish Story, Dellar and company needed someone whose food could compete with that of the restaurant's high-profile neighbors. They brought in...Stephen Barber
11.16.10 - Zagat Lists Lark Creek Restaurant Group Among Best Thanksgiving Dinner Options Outside San Francisco
Zagat Buzz San Francisco Edition
Lark Creek Restaurant Group has a strong presence in Zagat Buzz' article on where to go for Thanksgiving dinner. The Tavern at Lark Creek, Fish Story, Lark Creek Walnut Creek, Yankee Pier Lafayette, Larkspur and Santana Row in San Jose are on the short list of 25 restaurants serving traditional (and not so traditional) Turkey Day meals around the Bay Area this year.
11.11.10 - One Market Restaurant in the Wall Street Journal
The Wall Street Journal
Longtime San Francisco staple One Market Restaurant, which recently earned a Michelin star for the fourth consecutive year, is frequented by technology executives, finance professionals and others looking for a reliable and central place for a business lunch. Downloadable PDF
11.06.10 - A Fish Tale by Jeff Cox for The Press Democrat
The Press Democrat
Fish Story, the latest gem among the great restaurants crowning the Riverfront and Napa Mill developments at the foot of Main Street in Napa, is the sea-soaked brainchild of the Lark Creek Restaurant Group, a restaurant management company that seems to get just about everything right.
10.31.10 - A Perfect Match: Dungeness Crab and Sauvignon Blanc
One Market Restaurant's own Chef Mark Dommen's Dungeness Crab Salad recipe is featured in Wine Spectator.
09.14.10 - Fish Story opens next week at Riverfront
Napa Valley Register
Fish Story, Lark Creek Restaurant Group’s entry into the Napa Valley dining scene, is scheduled to open Monday in Napa’s Riverfront complex, offering sustainable, seasonal, ocean-fresh seafood.
09.14.10 - A Fish Story unfolds in Wine Country
Grub Street San Francisco
The second major restaurant piece of Napa's Riverfront development, Fish Story, is set to open on Monday, September 20, from Lark Creek Restaurant Group.
09.08.10 - Exploring San Francisco's Culinary Scene
Stark Silver Creek
One of the best ways to sample a broad cross-section of San Francisco cuisine is at the annual SF Chefs Grand Tasting event where local chefs from over 25 acclaimed restaurants gathered in Union Square to share their expression of San Francisco cuisine. One Market Restaurant's own Chef Mark Dommen offered his Dungeness Crab Cake with saffron aioli to special acclaim.
09.03.10 - San Francisco Business Times
San Francisco Business Journal
Lark Creek Restaurant Group has growth on its menu. The company has ... restaurants opening this fall — ... the 4,100-square-foot Fish Story in Napa will open mid-September. Next year, two more restaurants will open: Cupola, a pizza place next to Lark Creek Steak on the fourth floor of Westfield San Francisco Centre, and Lark Creek Grill in SFO’s new Terminal 2.
08.23.10 - Zagat's Fall Restaurant Preview
Zagat Buzz includes Fish Story in Napa among " the cream of the crop expecting to open this fall" in the Bay Area.
08.19.10 - Boom Time for New Restaurants - SFGate
SFGate Inside Scoop
SFGate's Michael Bauer lists Fish Story in Napa with Stephen Barber as chef among the boom of new restaruants opening in the San Francisco Bay Area.
08.17.10 - One Market featured on Best of the Bay
KRON 4 News' Best of the Bay
Best of the Bay features One Market Restaurant. Interview with General Manager Larry Bouchard, and appetizer demonstration and presentation of signature dishes by Chef Mark Dommen.
07.22.10 - Annual Heirloom Tomato Festival
This August, Lark Creek Restaurant Group’s annual “Heirloom Tomato Festival” is back with new, delectable dishes featured in the month-long celebration. From August 1 to August 31, 2010, each participating Bay Area restaurant will showcase a wide range of exciting heirloom tomato creations in addition to their existing à la carte menus of farm-fresh, seasonal fare.
07.13.10 - Lark Creek Walnut Creek celebrates its 15th Anniversary with a proclamation from the Walnut Creek Mayor and a $15.00 three-course prix fixe dinner.
Lark Creek Walnut Creek, one of the San Francisco East Bay’s favorite restaurants, celebrates its 15th Anniversary with a proclamation from Walnut Creek Mayor Sue Rainey and a $15.00 three-course prix fixe dinner menu featuring signature dishes on Monday, July 19, 2010.
07.06.10 Fish Story Contest
Send Fish Story your "Fish Story" a photo (up to 8x10"), and a caption (150 words or less) and you'll be entered for a chance to win dinner for two at a pre-opening event, plus garner a spot on the restaurant's "wall of stories."
06.30.10 - Giant Fish Sculpture Installation Across from Fish Story
CBS13 News Video
Giant big mouth bass metal sculpture Installed across from Fish Story in Napa's downtown art walk.
06.10.10 - Acclaimed Napa Chef Stephen Barber to Helm Fish Story
Stephen Barber has been named chef of Fish Story, Lark Creek Restaurant Group’s sustainable seafood restaurant set to open post-Labor Day 2010 in downtown Napa’s new “The Riverfront” development. A longtime Napa resident, Barber was most recently the executive chef of BarBersQ, a sustainable barbecue restaurant in downtown Napa.
06.07.10 - Lark Creek Restaurant Group kicks off summer with Eighth Annual Half-Off Wine Promotion throughout July
Guests have complete access to more than 1000 different labels in the award-winning wine collection, offered at half price for brunch, lunch and dinner.
04.07.10 - Third Annual "Teacher Appreciation Month"
Each restaurant offers discount to Bay Area teachers and school employees to show gratitude for their hard work.
04.07.10 - Marin Magazine
Fish2Fork, a website dedicated to rating restaurants based on their menu’s impact on marine life, launched its online seafood guide. Congrats to Larkspur local Yankee Pier for making the list of conscientious restaurants for its use of sustainable fish.
03.09.10 - Lark Creek Restaurant Group announces plans for expansion with innovative new restaurants opening in 2010 and 2011.
Fish Story, an artisan pizzeria [Cupola] and The Lark Creek Grill extend Lark Creek Restaurant Group’s reach into new markets.
03.08.10 - Nation's Restaurant News
Semifinalists announced for Beard awards
Notable newcomers to the list of outstanding restaurateurs includes Michael Dellar of Lark Creek Restaurant Group.
03.01.10 - Restaurants & Institutions
Kitchen Equipment: Grilling Machines
"The ongoing quest for charred goodness starts with a red-hot grate. Should gas, charcoal or wood fuel the fire? That depends on the chef." LarkCreekSteak set-up featured and interview with Executive Chef John Ledbetter.
12.09 - Yankee Pier rates high with Fish2Fork
fish2fork.com is a web site that rates restaurants that serve fish not only for the quality of their food but also for the effect they are having on the seas and on marine life.
From the Fish2fork blog: "[Yankee Pier] is a 3.5 Blue Fish restaurant which deserves maximum support from diners and conservationists alike." read more
From Michael Bauer's blog:"In the Bay Area, for example, the most conscientious restaurants are Yankee Pier, with various locations in the Bay Area, and Oliveto in Oakland; both were awarded 3.5 blue fish out of five. "
12.09 - Food & Travel
Experimental Dining in San Francisco
Featuring One Market chef Mark Dommen and the communal Chef's Table.
12.09 - Make-A-Wish Foundation Annual Meeting
Michael Dellar and John Gologorsky accepting award
Lark Creek Restaurant Group was recognized by the Greater Bay Area Make-A-Wish Foundation as one of their “Heroes” of 2009 for their fundraising efforts through the Gingerbread Wishes event, raising more than $32,000 since 2007 for the Foundation.
10.15.09 Where Magazine “Ask the Expert” column
(Q&A with Concierge D.C. Sands of the Palomar Hotel)
"LarkCreekSteak is always a sure thing. My guests sometimes are unsure about going to a shopping center for a restaurant, but little do they know Westfield is not your ordinary shopping mall!"
10.02.09 - SF Restaurant Examinder Weekly Beast Menus, One Market
by Dina Brooks
Interview with chef Mark Dommen, One Market
One Market chef Mark Dommen will present his changing "Weekly Beast" menus spotlighting various whole animals including goat, Duroc pig, Muscovy duck and lamb. Chef interview.
09.09.09 - Annual "Gingerbread Wishes" Event
Lark Creek Restaurant Group to hold annual "Gingerbread Wishes" event throughout November to benefit the Greater Bay Area Make-A-Wish Foundation®. Each Restaurant Welcomes Guests to Decorate their Own Gingerbread Cookies to Celebrate the Season of Giving.
07.08.09 - Contra Costa Times Chef's diet tips and culinary tricks
by Jackie Burrell
story page1, story page 2
Heading into bathing suit season is always tough. Now imagine embarking on the celery-and-cottage-cheese regimen when your workplace is a restaurant kitchen and tasting every dish a job requirement. Now imagine losing more than a hundred pounds in the process.
07.07.09 - The View From the Bay
Lighten up your standard fish dish (video)
A delicious and healthy recipe for Blackened Alaskan Halibut. Chef Scott Wall's segment on View from the Bay.
06.04.09 - The Tavern At Lark Creek Opens
The Lark Creek Inn showcases broad affordable menu and beverages. learn more
04.23.09 - San Francisco Bay Guardian
LarkCreekSteak is one of 5 sustainable seafood stops featured by the San Francisco Bay Guardian
"When thinking green, it’s rare to think of the mall – that beacon of companies who use sweatshops and Styrofoam. But Westfield has more to offer than most, thanks to this Seafood Watch partner. Come because of your politics, stay for the Dungeness crab gumbo."
11.08 - Diablo Magazine
Yankee Pier Lafayette Wins coveted 2008 Food Award
Voters and anonymous critics alike voted Yankee Pier Lafayette one of top 17 restaurants in the East Bay.
08.01.08 - Annual Heirloom Tomato Festival
Lark Creek Restaurant Group celebrates the bounty of summer with annual "Heirloom Tomato Festival." Each restaurant will showcase a tantalizing array of distinctive, innovative and inspired seasonal tomato dishes, in addition to their existing menus of farm-fresh seasonal American fare.
07.30.08 - San Francisco Chronicle
Seasonal Cook: How to pickle peppers, plums and more
Erica Holland-Toll, head chef at Lark Creek Inn, shares her recipes for a variety of homemade pickles.
5.30.08 - 2008 Bay Area CFO of the Year Awards
Award Info / News Coverage
Lark Creek Restaurant Group CFO/Senior Vice President Finance Jonathan Gologorsky has been named CFO of the Year for Non-Public Companies by the San Francisco Business Times and Larkin Street Youth Services.
03.04.08 - The View from the Bay, abc7news.com
Kid-friendly restaurant menus
Kid friendly ideas with Chef Michael Dunn of Yankee Pier in Lafayette.
1.21.08 - Make-A-Wish Foundation
Lark Creek Restaurant Group Presents "Gingerbread Check"
Michael Dellar, Co-founder, President and CEO of The Lark Creek Restaurant Group recently presented a check in the amount of $12,680 to the Make-A-Wish Foundation at One Market Restaurant in San Francisco.
12.26.07 - San Francisco Chronicle
One Market chef's artistry shines
Michael Bauer, restaurant reviewer for the San Francisco Chronicle, gives Chef Mark Dommen and One Market a stellar review and awards 3 1/2 stars out of a possible four.
11.26.07 - examiner.com
The 3-minute interview with Mark Dommen
Mark Dommen is chef at One Market Restaurant and was named a 2007 StarChefs “Rising Star.”
11.25.07 - Best of Citysearch: San Francisco Restaurants
Best Business Dining 2007
One Market Restaurant has been selected by the Citysearch Editors as the best restaurant for business dining in 2007.
11.2.07 - Project Foodie
Make-A-Wish Holiday Baking
Project Foodie profiles the Lark Creek Restaurant Group's November Gingerbread Wishes fundraising event for the Greater Bay Area Make-A-Wish Foundation, including One Market Restaurant Pastry Chef Patti Dellamonica-Bauler's recipes.
11.2007 - Town & Country
"On the Town: Out for Thanksgiving"
The Lark Creek Inn is a local favorite for dinner out on Thanksgiving.
10.30.07 - Michelin Guide 2008
One Market Restaurant Receives Michelin Star
Chef/Partner Mark Dommen and General Manager/Partner Larry Bouchard were thrilled to receive a call from the Michelin Guide informing them that One Market Restaurant has been awarded a Michelin star.
10.26.07 - Liam's List, Entertainment/cbs5.com
Liam's List - Your Weekly Guide to Fun and Frivolity
One Market listed at #9 in reference to their recent award of a Michelin star.
10.16.07 - Nation's Restaurant News
To half and to hold: Operators lure patrons with wine discount promos
Lark Creek Restaurant Group restaurants featured in Nation’s Restaurant News.
10.15.07 - Gayot
Top 10 Steakhouses in the U.S. 2007
Lark Creek Steak named one of America’s Top 10 Steakhouses by Gayot . In their newly published Gayot Restaurant Issue “The Guide to the Good Life” has selected LarkCreekSteak as one of the Top Ten Steakhouses in the United States. While the Gayot roots are French, they have been publishing American restaurant guides since 1981.
10.14.07 - Mariani's Virtual Gourmet, online newsletter by John Mariani
"Now it can be told! Esquire's Best New Restaurants in America 2007"
Lark Creek Steak is proud to be named one of Esquire magazine's best new restaurants for 2007. Esquire article
09.19.07 - San Francisco Chronicle, Bay Area food benefits
Dining out for kids
This year's Streetsmart 4Kids 6-week fundraiser kicks off Oct. 2 with a 6 to 7:30 p.m. event at One Market Restaurant in San Francisco, hosted by San Francisco 49er lineman Vernon Davis and other team members.
09.11.07 - The View from the Bay, abc7news.com
Make a delicious chocolate dessert that everyone in your family will love. Plus, find out about an event that chocolate lovers won't want to miss.
Pastry chef Chona Piumarta, from Lark Creek Steak, showed us how to make a delicious spin on a classic dessert: dark chocolate tart!
09.01.07 - Delta Sky Magazine, Pie In The Sky
5 Fab Restaurants for Solo Dining
Delta Sky Magazine Features One Market's Chef’s Counter for exceptional dining.
08.28.07 - 2nd Annual Chocolate Festival
As a nod to the American love affair with an ingredient that has been a part of human culture for over 2000 years, throughout the month of September the Lark Creek Restaurant Group will be offering special menus in each of its Bay Area restaurants featuring sweet and savory dishes infused with the very best of American chocolate.
08.21.07 - "Gingerbread Wishes" Event to Launch
Lark Creek Restaurant Group will launch the first annual "Gingerbread Wishes" event in November to benefit the Make-A-Wish Foundation. Each restaurant welcomes guests to decorate their own gingerbread cookies to celebrate the season of giving.
08.17.07 - San Francisco Business Times
Lark Creek is flowing into new locations
The Lark Creek Restaurant Group looks to Bay Area and beyond for its future eateries.
08.15.07 - The View from the Bay, abc7news.com
Summertime means peach time! Make a fun and fresh dessert that is sure to impress everyone at your next dinner party.
Patti Dellamonica-Bauler, pastry chef from One Market Restaurant, shares a mouth-watering recipe for O'Henry Peach Dumplings.
08.07.07 - Today, msnbc.com
‘Steal’ this old-fashioned Maine lobster roll recipe
Phil Lempert shares a delicious summer dish from Yankee Pier in San Jose.
07.24.07 - Winemaker Dinner with Robert Lindquist of Qupé
Lark Creek Steak partners with esteemed Qupe winemaker Robert Lindquist for an intimate wine pairing dinner.
07.24.07 - Project Foodie
"One Market: Beet Carpaccio"
Featured seasonal recipes from "Rising Star" Chef Mark Dommen from One Market Restaurant.
06.19.07 - Rising Star Chef
Biography and Interview with Mark Dommen, One Market Restaurant, 2007 Rising Star Chef nominee
Rising Stars are up-and-coming chefs and culinary professionals who represent the vanguard of the contemporary American dining scene.
04.25.07 - Contra Costa Times
Chefs Surprise: Saucy, fruity -- and oh so good
Lark Creek Walnut Creek chef, Scott Wall, competes in Contra Costa Times' Iron Chef-style match-up, "Chefs Surprise."
03.07 - Restaurants & Institutions R & I Insights
One Quick Question for Larry Bouchard
General Manager Larry Bouchard shares insight on how he keeps One Market relevant, differentiated and attracting new business nearly 15 years after opening.
03.07 - National Culinary Review
Cocktails and Wine on the Horizon
Restauranteurs are crafting beverage menus that match their concept or provide an insightful contrast.
03.07.07 - General Manager appointment
The Lark Creek Inn appoints Todd Stillman as General Manager.
03.02.07 - CBS 5 magazine show "Eye on the Bay"
Video / Show page
"Westfield Shopping Center" story includes Lark Creek Steak Restaurant.
02.09.07 - Project Foodie
Project Foodie focuses its recipe spotlight on the Lark Creek Inn, including two recipes and photos for Berkshire Pork Shoulder and Pan Roasted Halibut.
02.01.07 - Valentine's Day
The Lark Creek Restaurant Group offers many romantic dining options this Valentine’s Day and welcomes guests to special feasts.
12.06 - Country Home
Story on The Gingerbread Inn, including [One Market Restaurant] Pastry Chef Patti Dellamonica-Bauler and photos.
11.13.06 - Nation's Restaurant News
"On The Menu"
Feature on LarkCreek Steak including menu and photos.
09.28.06 - LarkCreek® Steak now open
Lark Creek Steak opened on September 28, 2006 at the new Westfield San Francisco Centre. You may have heard of this development at Fifth and Market Streets in downtown San Francisco. It will host the new Bloomingdales, and it is the largest retail development in construction in California. Suffice it to say we are excited about the location. We're located on the fourth floor, but we are sure you will find us easily (all roads lead thereit is the only place that Nordstrom and Bloomies connectplus it offers a terrific best view of the historic Emporium Dome).
As for the restaurant, our design team, led by Mark Stevens of Architect & Light, has created a really stylish but comfortable environment and the menu is going to combine the best of two worlds: great steaks, seafood and chops (like a steak house) and the seasonal, farm fresh American fare (we hope) you’ve come to expect from all of our restaurants. Add 250 all-American wines, personable service and some extra surprises and we’re sure it adds up to something special.
01.30.06 - Nation's Restaurant News
"The NRN 50: Multiconcept Growth Companies: Lark Creek Restaurant Group"
All-American restaurateurs put an entrepreneurial spin on 'farm-to-table,' welcoming all to company's fine-dining spots and its casual growth concept.
10.21.05 - Wall Street Journal
“The Runway Gourment”
Conor Doughertyreports on where to find wild salmon, filet mignon and a café with its own security gate (Yankee Pier SFO).
07.05 - Library Benefit
Lark Creek Walnut CreekRaises Almost $15,000 to Benefit Walnut Creek Library Foundation at Anniversary Celebration.
Spring, 2002 - Gastronomica
"Chef's Page: One Market"
Article by Group Chef Adrian Hoffman.
For all media inquiries: email@example.com