The best lunch in Seattle.
Slab Sandwich is what happens when Lark's James Beard award-winning chef John Sundstrom makes you the exact lunch you want. Whether you sit in one of our cozy booths with a Cloudburst IPA, or you take it to go with the best hand-cut fries and a cookie straight to whatever adventure you’re on (…to the ballgame? …on a ferry ride? …back to the office? …for a walk in the Arboretum? ).
Our core sandwich list is beloved, and has stood the test of over a decade of satisfied diners. The 12-hour brisket? Dry-rubbed, rested, slow-cooked and smoked, oh my gosh the waiting our team does, until it’s just perfect. Fried chicken sandwich? Crispy, a little spicy, perfectly seasoned and with lightly fermented pickles dotting throughout. Burrata, avocado toast, Cubano… they all have our special spin and you’ll have to try them all to pick a favorite!
Meet the menu…
FRIED CHICKEN SANDWICH
ghost pepper ranch dressing, cabbage slaw, house made pickles
Herb, spice and buttermilk marinated boneless Washington chicken thigh, flour dredged and crispy fried. Toasted ciabatta roll, housemade ghost pepper ranch dressing, house fermented pickles, shaved green cabbage and cilantro lightly dressed with lemon and extra virgin olive oil. Crunchy, luscious, so good!
smashed avocado and tomato ginger jam, herb frisée salad
Thick slice of butter toasted Lark smoked farro country bread, smashed avocado with lemon and extra virgin olive oil. A dollop of tomato ginger jam, then topped with a petit arugula and frisee salad. Our version of California’s best!
AVOCADO TOAST
12 HOUR BRISKET SANDWICH
pickled peppers, cabbage slaw, smoked aioli
Thick cut, slow cooked and alder smoked Painted Hills beef brisket, house fermented pickles, shaved green cabbage and cilantro lightly dressed with lemon and extra virgin olive oil. Rich and hearty!
BURRATA SANDWICH
tomato, radicchio, Mama Lil’s peppers, balsamic
Toasted ciabatta roll, extra virgin olive oil, balsamic vinegar, a whole ball of creamy, rich burrata, Mama Lil’s spicy marinated peppers, arugula and Treviso radicchio. Balanced, filling and entirely vegetarian.
LARK BURGER
American cheese, lettuce, tomato, special sauce, brioche bun
1/4 pound Painted Hills round chuck, smashed and topped with American cheese, butter toasted brioche bun, house Special burger sauce, lettuce, tomato and pickle on the side. A classic.
CUBANO SANDWICH
pork confit, jamón, gruyere, mustard, grilled scallion aioli, house made pickles
Chef’s ultimate (and not traditional) Cubano; slow cooked Carlton pork shoulder confit, Prosciutto slices, Gruyere cheese, grilled scallion aioli, Dijon mustard and house fermented pickles on a butter toasted ciabatta roll. It’s a three napkin sandwich!
LARK CRISPY FRENCH FRIES
scallion aioli, ketchup
Triple blanched and fried, thickish cut, crispy and salty, made with Washington raised russet potatoes. Ketchup and housemade grilled scallion aioli.The best in Seattle, we’ve checked!
JM’S SALTED CHOCOLATE CHIP COOKIE
Yes, big chocolate chip cookies are everywhere, but trends gotta start somewhere right? This one is the OG, full of big Valrhona chocolate chips, and a touch of sea salt on top.
Meet the people…
John Sundstrom has been cooking since his weekend baking shifts in his grandmother’s kitchen. After the New England Culinary Institute in Montpellier, Vermont, he moved into exploration mode: Japanese, French, European. Breakfast, lunch, fried, instant, slow, vegetarian, carnivorous, he likes it all. For fun, he likes to write menus, travel, garden, experience live music shows, whether they’re old favorites or unknown-to-him, he’s open.
Kelly Ronan thinks she’s not the best with people, but she’s 90% wrong about that. Her secret superpowers are that she is sporty and spicy, which makes her great fun to talk with. Seahawks are her favorite most of the year, but she follows tennis, golf, dips into college basketball, and her mind is a steel trap of stats. And players. And the occasional referee grudge.
JM Enos is way too into cookies, dogs, yarn, and traveling near and far. Oh, and she’s like a 3-year-old when she sights one of Seattle’s ubiquitous rabbits. She is not worried that she is bad at recognizing regulars and worse at remembering names, since she can spot an emergency situation or a rule broken from a mile away. She’d rather save the day than the moment.
Somehow, they are friends these 30 to 40 years now, business partners more than two decades. Luck, intention, and general stick-to-itism.
