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johnathan sundstrom
 
November 2003 SEATTLE
 

Food on a Lark. Johnathan’s dedication to mastering the latest techniques and interpretations of food is impressive. At Earth and Ocean, he deconstructed the traditional format learned at some of New York’s great kitchens. Now, with a deep relationship with local farmers, cheese makers and artisans, his new restaurant Lark is expected to continue to reap Seattle’s bounty.










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