Lark - Janesville

The last time I visited this restaurant the service was horrible. The food was just ok. For the price there are much better options in Madison or even Beloit. I do not recommend.

My wife and 2 kids just stopped for dinner. Everything was amazing. Our server was fantastic and very attentive. It was a refreshing change of venue from the normal chain sit down restraints . We will deffinetly be back .

Pleasant atmosphere, comfortable seating. Food was served hot, and items ordered were delicious. Highly recommend Lark for an exceptional dining experience.

We are so sad, visited our favorite restaurant for the first time this year with high expectations. We were very disappointed. Had reservations and greeted with a smile and a very professional host/server. Then was greeted by our server, first night for him, dressed in a football sweatshirt with his fly open the whole service. We ordered a bottle of wine, he bragged about how he was happy that he formerly worked at a wine bar and was ready to serve us our wine. Well he should properly learn how to serve wine, ordering a bottle is all about the experience, show the label at all times, set the cork upright to display quality, pour a taste to the person ordering only to ensure quality, wait for a response then pour, and check on the table to repour. He did none of these. Then our dinner, we ordered 2 apps, the lamb meatballs with mint and a BBQ sauce and the lump crab toast (not lump but shreaded, like from a can) both were mediocre. For dinner I ordered the fazilleti pasta with pork ragu (fabulous) and my husband ordered the Butter Burger, this fell below standards, when ordering he asked the server if he can get that medium, the server said of course. The burger was overcooked, completely dry and horrible. He sent it back, and the original burger was sent back to our table. The server indicated that the chef said that the burger can not be cooked med or any temperature because how they PREP the burgers and that they were so thin they would not be able to make it any other way. That means to us that the burgers are pre cooked, even a diner can make the burgers cooked to order. We had asked if the owners changed, the host/server indicated that owner is the same but the Chef, well he is new and is an awarding winning Michelin Star chef from NY. I can not believe that!!, if he was, he would have visited our table. Food is not how it was in 2021,22,or 23. We miss the fabulous ladies who ran the front of the house and the spectacular and innovative chef that created the food with passion. We will give it another try in hopes that they make some changes.

Absolutely wonderful place. Had the prixe fix tonight which included sweet potato and bacon ravioli, risotto, and green tomato sorbet.Simply put, the sweet potato and bacon ravioli tasted like a loaded baked potato wrapped up inside ravioli.The risitto was absolutely nuts. First off, the risotto was more liquidy than I was used to, not quite soupy but also not the thick rice I was used to. Maybe most importantly to me, I was a little unsure about the duck because I've had it a time or two and it was less than special. This time I could tell it was different than chicken or turkey, it had a very distinct and specific flavor I've never tasted before. The way it blended with the risotto was absolutely amazing. Each piece of the risotto went amazingly well with each of the other pieces, any pair of ingredients mixing together to form another distinct and stand out flavor. The goat cheese and fig, while few and small in volume, really gave a small treat to each bite they were included in and added a lot of depth. The dish, while fantastic on its own, was not complete with the encompassing balsamic. It really brought the whole dish together and brought it to whole other level.As for dessert, I was very curious as to how this mix of seemingly random fall ingredients would taste. Surprisingly, it was fantastic and most certainly unique. This was much like the risotto in terms of pieces and depth. A sweet desert turned almost savory with the addition of the salty Ritz cracker crumble around the chedder cheese. Unsure of how it would blend, I was pleasently surprised particularly at how well the pumpkin mixed with the chedder and Ritz crumble. That flavor profile paired well with the green tomato sorbet and especially well with the apple strips. Not my favorite thing in the world but not at all bad and certainly very unique. At least I thought it was, might be a more common combination than I think. The level of creativity here gives it a lot or extra points in my book.Overall, very good. Dessert was more interesting than great for the restaurant and the sweet potato and bacon ravioli was almost disappointingly familiar. The main course was one of my favorite things I've ever had and definitely something I would look to replicate on my own in the future.Disclaimer: I am just a random college kid who likes to eat, I don't actually know anything about food. I am literally just spouting words. Love this restaurant and it inspired me to cook fancy for myself and family. My girlfriend thought it was fun to read my review over text and told me to post it so here it is!