About The Lark

Located in a historic 1920s fish processing plant, The Lark pays homage to California’s train travel heritage and the Funk Zone’s industrial past. A shared dining experience featuring local and seasonal ingredients that celebrate the bounty of the Central Coast’s best farmers, ranchers, fisherman and winemakers. The Lark’s menu is imaginative yet approachable with dishes made entirely from scratch. The Lark offers a full bar with modern handcrafted cocktails made from artisan spirits and seasonal produce, local craft beers and an award-winning wine list of local and Old World wines.

Executive Chef, Jason Paluska

Executive Chef Jason Paluska oversees three dynamic kitchens that serve five distinctive and award-winning concepts within Acme Hospitality – The Lark, Lucky Penny, Helena Avenue Bakery, Pearl Social and Santa Barbara Collective. Originally from Tomball, Texas, Jason began his cooking career in 2006 under chefs Mitch and Steve Rosenthal of Town Hall, Salt House, and Anchor & Hope in San Francisco. Jason then worked as a sous chef under renowned chef Jason Berthold at Michael Mina’s RN74. In 2013, he was the opening executive chef of The Lark in Santa Barbara, where he and his team were honored with a Michelin Plate Award in 2019 among numerous other prestigious recognitions. Jason’s tenure with Acme Hospitality spans more than a decade, contributing to the company’s success and elevating the culinary experiences across its diverse portfolio. Jason’s journey in the hospitality industry showcases his unwavering passion, exceptional talent, and dedication to the culinary arts.

General Manager, Piero Zelli

Originally from Rome, Piero began his culinary career at the University of West London studying Food Service Management and received certification in wine and spirits from London’s Wine & Spirit Education Trust. Piero spent five years at the Four Seasons, London honing his skills until moving to Santa Barbara. He landed the role of General Manager at the Bella Vista Restaurant and Ty Lounge at the Four Seasons, Santa Barbara, and for the following 12 years added managing In-Room Dining, hotel pool culinary services, and brand task force to his remarkable resume. After a stint as Manager at San Ysidro Ranch’s Stonehouse and Director of Restaurants at the Belmond El Encanto, Piero has found his new home at the helm of The Lark.

ACCOLADES & AWARDS

SB Hospitality – Hospitality Star Awards – The Lark, Hospitality Business of the Year 2018

2019 The Michelin Plate – Michelin Guide

2017 Wine Spectator’s Award of Excellence

2017 Wine Enthusiast America’s Best Wine Restaurants

2014, 2015, 2016 Top 100 Hot Spot Restaurants in America – Open Table

2015, 2016 Certificate of Excellence – Trip Advisor

2016 Readers’ Choice Best Food – Santa Barbara News Press

2016 Wine Enthusiast 100 Top Restaurants – “Not To Be Missed”

2016 Readers’ Choice Awards Best of Santa Barbara®, Best Service – Santa Barbara Independent

2015 Top 10 Restaurants with the Best Food in the Santa Barbara Area – Gayot’s

2014 Best Romantic Restaurants Santa Barbara – Gayot’s

50 Best Travel Finds of 2014 from Around the World for Best Restaurant Concept from traveler.com

Best Santa Barbara Outdoor Seating – Gayot’s

2014 Fifth Annual Foodie Awards- Funk Zone Epicenter: The Lark, Santa Barbara Independent

10 Best Romantic Dining in Santa Barbara – USA Today

2014 Best New Restaurant – Santa Barbara News Press

2014 Best Funk Zone Hot Spot – Santa Barbara Independent

For more information or reservations, visit thelarksb.com

131 Anacapa St., Ste. A | Santa Barbara, California 93101 | 805-284-0370
Dinner: Sunday-Thursday 5-9pm | Friday-Saturday 5-10pm

Brunch: Saturday – Sunday 10:30am to 2pm

Follow The Lark | @thelarksb