When my dad comes to town it’s our tradition to have a nice dinner out and shoot some pool. I chose dinner at Lark, since I was craving their pork rillettes and I wanted to see if it would be just as good as the first time I ate there.

There were three of us for dinner and the waitress suggested ordering 2-3 dishes a piece, so this is what we chose:

Pork Rillettes, Apple Bread and 12th Century Chutney ($9) – Good, but not nearly as good as the first time I ordered them.

Chorizo Pamplona with Spicy Olives & Breadsticks ($8) – Also good, but I was expecting hunks of chorizo and this was sliced very thin like salami, so it was hard to taste the full flavor.

Warm Spanish Mackerel Escabeche with Fried Capers & Chorizo Oil ($11) – Mackerel is usually too fishy for me, but the crisp, briny capers really mellowed out the flavor.

Roasted Oysters with Herb Butter, Pernod and Bacon ($14) – These looked beautiful, but somehow the flavors didn’t really come together right for me. Dad loved these.

Farro with Black Kale, Red Kuri Squash & Mascarpone ($12) – This was my favorite. The farro had a texture like risotto and was sweet from the squash. It paired beautifully with the bitter kale.

Baked Anson Mills Taragna Polenta with Roast Pork & Sage ($13) – The polenta was really good and cut into cubes, but the pork seemed a little dry and was sliced thin like deli-meat and then layered on top.

Squab with Yellowfoot Chanterelles and Trofie Pasta & Parmigiano Regiano ($14) – This was my second favorite. I usually don’t like squab, but this one was perfectly cooked (very rare) and was really flavorful with a taste and texture more like meat than poultry. It came with an amazing sauce and hand rolled pasta that looked a little like spaetzle.

We ended our dinner with a selection of three fabulous cheeses:
Pont l’Eveque – Normandy Cow
Charollais – Burgundy Goat
Thistle Hill Farms Tarentaise – Vermont Cow

After the cheese course, we were too full to eat anything else, so we went to play pool for a while, then headed to Le Pichet for a late night dessert of apple cake and pastis.

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