Lark Creek Steak

01.19.12 - 23rd Annual Dungeness Crab Festival Coming to Lark Creek Restaurant Group in February 2012

Visit any of Lark Creek Restaurant Group's Bay Area restaurants throughout Februeary 2012, where our chefs will be featuring the freshest, live, local Dungenss Crab. announcement

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

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." Read article

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

11.07.11 - "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

10.27.11 - Cocktail Party at One Market Restaurant November 4, 2011 to Launch 5th Annual Gingerbread Wishes Fundraiser Benefitting Make-A-Wish Foundation.

Win Dinner for Four at LarkCreekSteak!

Lark Creek Restaurant Group will hold a cocktail party at One Market Restaurant at 6:00 p.m. on November 4, 2011 to kick-off “Gingerbread Wishes,” their annual month-long celebration supporting the Greater Bay Area Make-A-Wish Foundation that has raised more than $75,000 since 2007. With 100% of the proceeds from ticket and raffle sales benefiting Make-A-Wish, guests will feast on hors d’oeuvres from Michelin-starred Chef Mark Dommen and decorate their own star-shaped, fresh-baked gingerbread cookies with frosting, sprinkles and candies. The event will take place in the One Market Pavilion, with a hosted wine and beer bar, a specialty cocktail and live music by Billy Philadelphia and Jim Kerwin.

A fantastic raffle will feature an assortment of prizes and culinary delights including dinner for four at LarkCreekSteak's Chef's Counter prepared by Chef Ismael Macias. Read announcement

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. "It's uncommon to ascend from the ranks of dishwasher to head chef without formal culinary training, and it's virtually unheard of to do so in top-rated kitchens like One Market and Lark Creek Steak. But that's precisely what Macias, 34, has achieved, and he hasn't even hit mid-career." Read full 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.

10.14.11 - 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

09.29.11 - Lark Creek Restaurant Group Announces 2011 Pumpkin Festival in October

Throughout October, the Lark Creek Restaurant Group celebrates its annual “Pumpkin Festival” offering guests unique dishes showcasing America’s favorite fall squash. A few highlights are listed below.

San Francisco patrons will be offered a variety of delights such as Pan Seared Petrale Sole with brown butter squash puree, kale and roasted shallots created by Chef Ismael Macias for LarkCreekSteak, Confit Diced Pumpkin Pizza with fontina, prosciutto cotto and thyme by Cupola Pizzeria's Chef Christian Hermsdorf and Roasted Guinea Hen with pumpkin, chanterelles and pine nuts created by Chef/Partner Mark Dommen at One Market Restaurant.

Participating Lark Creek restaurants will also hold “guess the weight” pumpkin contests, awarding the winner a $100 gift certificate. announcement

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

08.25.11 - Inside Scoop SF Lists Lark Creek Steak among select Bay Area Seafood Watch Restaurants
All of the Lark Creek Restaurant Group places -- including LarkCreekSteak -- are certified sustainable seafood restaurants, per the Montery Bay Aquarium Seafood Watch program. Read full article

Fifth Annual Gingerbread Wishes Event November 2011
The Lark Creek Restaurant Group announces the Fifth Annual Gingerbread Wishes™ event throughout the month of November. Lark Creek Steak guests are invited to celebrate the holiday season by giving to a worthy cause and enjoying a delicious freshly-baked gingerbread cookie. Each star-shaped cookie may be purchased for $10.00, and is served with a tableside decorating kit including frosting, sprinkles and candies. It all comes packaged in a decorative gift bag, and 100% of the proceeds benefit the Greater Bay Area Make-A-Wish Foundation. Participating restaurants include One Market Restaurant and Cupola Pizzeria in San Francisco; The Tavern at Lark Creek and Yankee Pier in Larkspur; Fish Story in Napa; Lark Creek Walnut Creek; and Yankee Pier in Lafayette and at Santana Row in San Jose. announcement

08.05.11 A Tale of Determination at Lark Creek Steak
The Food Gal Carolyn Jung tells the story of Ismael Macias' path to being named head chef at Lark Creek Steak, and shares some mouth-watering photos of the "flawlessly executed food" at the restaurant. 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

07.18.11 Half Priced Wine at Lark Creek Steak through end of July
Tara Fatem Walker's photo of the LarkCreek Walnut Creek wine cellar
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 Lark Creek Steak and most other Lark Creek Restaurant Group properites: One Market Restaurant and Cupola Pizzeria in San Francisco; The Tavern at Lark Creek in Larkspur; Lark Creek Walnut Creek; Yankee Pier in Larkspur, San Jose and Lafayette; Fish Story in Napa; and Parcel 104 at the Santa Clara Marriott (Friday evenings only). read full article

06.21.11 Lark Creek Steak Celebrates Summer with Lark Creek Restaurant Group's Half-Off Wine Promotion Throughout the Month of July
LarkCreekSteak will be participating in Lark Creek Restaurant Group's ninth annual July Half-Off Wine Promotion. For example, at Lark Creek Steak, you can grab a 2008 Dehlinger Chardonnay from the Russian River Valley, normally priced at $76, but just $38 during the promotion. Participating restaurants of the Lark Creek Restaurant Group include The Tavern at Lark Creek in Larkspur; One Market Restaurant 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). announcement

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."

04.05.11 - From Dishwasher to Chef: Ismael Macias Takes Over the Kitchen at Lark Creek Steak

03.01.11 - LarkCreekSteak's Périgord Black Truffle Steakburger listed by Zagat as one of the "11 Must-Try Upscale Burgers in San Francisco"
Must-Try Burger at Lark Creek Steak Restaurant

Must-Try Burger at Lark Creek Steak Restaurant

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).

Paolo Lucchesi for Eater SF
When the Lark Creek Restaurant Group decided to put a steakhouse in the Westfield Shopping Center, more than a few people probably had their doubts, but ... Lark Creek Steak has done quite well for itself in its first two years atop the upscale mall. Never underestimate the appeal of mainstream dining, proximity to the giant movie theaters, or even red meat for that matter... more

The Hamblogger Rates Lark Creek Steak a 4.5 out of 5 (October 25, 2010):
Lark Creek house grinds the beef for their burgers every day using a mixture of rib eye, New York and filet. The meat is ground twice before it is hand formed into patties... more

Lark Creek Steak bartender learned from the best, Special to The Examiner, By Tiffany Maleshefski (June 18, 2010):
The only thing better than catching a movie after work is catching a movie after work and after happy hour. more

Leftovers: The Day's Stray Links, A Hamburger Today, Posted by Robyn Lee (June 9, 2009):
Best BBQ Burger: The Cowboy Burger from Lark Creek Steak in San Francisco is a contender for the best barbecue sauce and bacon cheeseburger on the West Coast. more

BurgerBusiness Ranks the Top 25 Steakhouse Burgers (February 24, 2009):
LarkCreekSteak enjoys the #17 spot in ranking of the top 25 steakhouse burgers by BurgerBusiness Menu & Marketing News. read full review

Esquire magazine's 20 Best New Restaurants in America for 2007
"San Francisco has finally acquired a first-rate twentyfirst-century chophouse, with more than just good meat on the menu and a room easy on the testosterone." --John Mariani, Esquire magazine

Top 10 Steakhouses in the U.S.
"Matching first-rate meat preparations with artisanal, farm-fresh starters and sides. Don't forget dessert, or to choose from more than 300 wines on the userfriendly, all-American list." --GAYOT

Project Foodie, "Lark Creek Steak: Pan Roasted Skate" (August 21, 2007):
"Seems everyone is doing it these days - starting a steakhouse that is. In San Francisco, Bradley Ogden extends his farm-to-table philosophy to the American steakhouse with Lark Creek Steak." read full review and recipe

Leslie Harlib, SF Downtown, "Lark Creek Steak" (June 2007):
"With the right design, even the youngest restaurant can feel like a venerable and established success. Lark Creek Steak is as upscale as a down-home restaurant can get and still feel accessible." read full review

View From The Bay (June 12, 2007):
LarkCreekSteak of San Francisco will host cult winemaker Heidi Peterson Barrett on Wednesday, June 13 to pour and discuss her wines for a five-course USDA Prime and Kobe-style steak-focused dinner. watch interview

Joanna Della Penna, GAYOT.com, "LarkCreekSteak" (March 2007):
"The traditional, upscale steak restaurant gets a Northern California makeover at this stylish enclave from Bradley Ogden and Michael Dellar, matching first-rate meat preparations with artisanal, farm-fresh starters and sides." read full review

Gloria Tai, SF Station, "Westfield San Francisco Centre Restaurant Collection, Stellar Mall Dining, Vegas Style" (Feb 01, 2007):
..."Classic American is the focus here, with a dependable variety of steaks, chops, and seafood with seasonal and locally farmed ingredients. Fried Ipswich Clams ($15) are one of the menu highlights. Presented in a wire basket, they are perfectly paired with a celery root remoulade and shaved horseradish. The filet mignon steak tartare ($18), also praiseworthy, is a generous mound of fresh ground filet accompanied with crispy hand-cut fries. The protein-heavy entrees range from New York Strip to Porterhouse and are accompanied by an equally bold California wine list.

The setting is also very California modern with a padded banquette in a soothing, olive shade bordering the length of the restaurant with a modestly exposed kitchen towards the back. Comfortable bar seating is set in the front nook, with a flat screen TV for the shopping-weary. Another draw is the three-course Prix Fixe lunch ($19) -- a good reason to get away from the office if you work nearby."

Josh Sens, San Francisco Magazine (February, 2007):
"The meat is rendered perfectly: tender and teeming with flavor from the charcoal-and-wood flames on which it was cooked."

Ronn Owens, "The Ronn Owens Program," KGO-AM 810 NewsTalk (January 9, 2007):
"LarkCreekSteak has the best steak in the city."

Marcia Gagliardi, Tablehopper, “Fresh Meat” (January 9, 2007):
"So here we are, on the fourth floor of the Westfield Centre (don't you dare call it Center), about to enter Mister Bradley Ogden's and Mister Michael Dellar's latest venture, and I'll be damned if my nose didn't quiver. The smell of smoke and char and grill and meat was wafting through the intimate dining room, and it awakened a very visceral part of me, the one that suddenly wanted some MEAT. NOW. I felt like I was about to bust out a Teen Wolf transformation right there in the booth." read full review

Michael Bauer, The San Francisco Chronicle (December 3, 2006):
“The prime cuts of meat are superb, well marbled with a firm but tender texture, enhanced by being grilled over fruitwood and charcoal.”

“The steaks taste like prime beef used to taste before the days of Cryovac and boxed cuts, when butchers bought sides of beef and let them age.”

PR Contact:
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If you are a member of the media requesting information, please contact:
Carissa Remitz, Executive Director
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San Francisco, CA 94111
Tel (415) 274-2510 ext. 15
Fax (415) 274-2515
Email Carissa Remitz

LARK CREEK® STEAK RESTAURANT NEWS, REVIEWS & ACCOLADES

LARK CREEK^® STEAK RESTAURANT NEWS, REVIEWS & ACCOLADES