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Spinasse vs Lark Restaurant
Spinasse and Lark Restaurant are both rated highly by experts. On balance, Spinasse scores slightly better than Lark Restaurant. Spinasse scores 90 with endorsements from 11 reviews like Fodor's, Where and Zagat.
Spinasse
Fodor's
Frommer's
Travel + Leisure
Zagat
Gayot
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1531 14th Ave, Seattle, WA 98122
From $31 /night
Fodor's
"With the friendly service and dynamite grappa, amaro, and an Italian-focused wine selection, you likely won't mind paying the price, even if the restaurant is loud and small."
Full review
Frommer's
"This little hole in the wall on Capitol Hill is the most authentic-feeling Italian restaurant in Seattle."
Full review
Travel + Leisure
"Piedmontese cuisine is the backbone of this rustic, open-kitchen restaurant in Capitol Hill."
Full review
Zagat
"Chef Jason Stratton turns to the Piedmont region for inspiration at his "must-try" Capitol Hill trattoria, where "attentive" servers deliver "delicate, sublime" (and "pricey") pastas."
Full review
Gayot
14.0
"Spinasse's lofted ceilings and full-wall windows give it an airy feel. Rustic wood tables and lace curtains add a soft touch."
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."
