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Rays vs Lark Restaurant
Ray's and Lark Restaurant are both rated very highly by expert writers. On balance, Ray's scores slightly higher than Lark Restaurant. Ray's is ranked #2 in Seattle with accolades from 13 publications such as The Infatuation, DK Eyewitness and Seattle Times.
Rays
Fodor's
Travel + Leisure
Zagat
BlackBook
Gayot
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6049 Seaview Ave NW, Seattle, WA 98107-2658
From $12 /night
Fodor's
"The view of Shilshole Bay might be the main draw here, but the seafood is also fresh and well prepared."
Full review
Travel + Leisure
"In Seattle’s hip Ballard neighborhood, this longtime leader in locavore cuisine dishes up only the freshest Northwest fare."
Full review
Zagat
3.8
""Beautiful views of the Olympics" and Sound at this Shilsole Pacific NWer... make for a "stellar" backdrop to "epic" sablefish and "salmon so fresh you'd think it was caught just for you"."
Full review
BlackBook
"Expect the downstairs to be an older, well-heeled crowd, and the upstairs a bit more relaxed. Gorgeous views of Shilshole Bay from almost any table."
Gayot
12.0
"This Seattle mainstay received a dramatic makeover highlighting its views westward to the Olympic Mountains and southward across Elliott Bay."
Full review
Lark Restaurant
Concierge
Fodor's
Frommer's
Travel + Leisure
BlackBook
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926 12th Ave, Seattle, WA 98122-4412
From $9 /night
Concierge
"Chef Jonathon Sundstrom left the W Hotel's popular Earth and Ocean to open this small, rustic bistro, serving inventive small plates. Exposed beams, wooden booths, and sheer fabric..."
Fodor's
"Just off the Pike–Pine Corridor in a converted garage with exposed beams and gauzy curtain dividers, Lark was one of the restaurants that kick-started the small-plate trend in Seattle."
Full review
Frommer's
"The menu consists of dozens of small plates that you assemble into a meal to fit your appetite. The cheese list is one of the best in the city."
Full review
Travel + Leisure
"A pioneer of small plate dining in Seattle, James Beard Award-winning chef John Sundstrom established this New American restaurant in 2003."
Full review
BlackBook
"Lark's M.O. has them serving their small plates with ingredients coming exclusively from farms within a five mile radius that don't abuse their animals or douse their plants with poison."
