Join chef John Sundstrom and Sommelier Tahlia Bolden on Thursday May 26th for an 8 course Oyster Omakase prepared in an intimate setting at the Lark mezzanine bar. We will spend the evening narrating each course, sharing thoughts and explanations on ingredients and techniques. We'll pair our favorite wines and cocktails to compliment oysters. Counter service with one seating beginning at 6pm . Limited seating. All oyster and shellfish menu, no substitutions.