The Lark's pastry Chef, Catie Gabler, was one of the feautered chefs who worked culinary magic and turned Girl Scout Cookies into a scrumptious dessert at the Southeast Michigan Girl Scout Cookie Gala. Catie was given Thank You Very Munch cookies to work with and incorporated them into Raspberry White Chocolate Cheesecake and Cranberry-White Chocolate-Orange Bread Pudding with Creme Anglaise. The gala, held this year at the DTE Energy Headquarters at One Energy Plaza in Detroit on Wednesday March 27th, was a success and raised much needed funds for the Girl Scouts. We hope to see you there next year!
The reason why steaks at The Lark are the best is a result of two factors: My mother was French, and cost is not the deciding factor in our purchasing decisions---quality governs. The two main variables that determine the quality of a steak dish are: the quality of the meat and the method of preparation. Both must be the best to achieve the finest steak. First, obviously, the steak must be Prime. And secondly, it should be cooked in a heavy cast-iron skillet or a 1,200 degree broiler. Why? Because a steak must be quickly seared to prevent evaporation and to develop complex flavors in the outer crust. The top-rated national steakhouse chains use infrared broilers, and while they can cook a steak quickly, it is still not the same result as the preferred method - cooking them in a very hot cast-iron skillet with direct heat. At The Lark we achieve the perfect steak by searing them in a cast-iron skillet as the French do and as my mother did, resulting in a flavorful outer crust and succulent interior. As to the quality of the steaks we purchase, The Lark offers only the best. Official U.S. Standards for grading beef from the finest down are Prime three levels of Choice and lesser grades you dont want to know. The Lark menu offers two steak choices: Prime Beef Strip Loin or Certified Black Angus Filet Mignon. Certified Black Angus Beef is high quality, ranging from the US standards for the top end of Choice and up into USDA Prime. The Lark serves authentic Black Angus, while a large percentage of restaurants touting Black Angus serve a lower quality imposter which is not certified at all. The national steakhouse chains once served Prime steaks, but two or so years ago most switched to Choice. In the rare instance where Prime steaks are offered on steakhouse menus, the pricing is astronomical. A third reason why steaks at The Lark are so delicious is the butter and/or sauce Chef John adorns them with. Our Brandy-Mustard Demi-Glace is in a word yummy, and John's special recipe Maitre d'hotel butter cant be beat. For the ultimate decadence one can ask for daughter Adrian's favorite, a preparation described by some as "to die for": a combination of both! A truly spectacular flavor combination that brings any steak to new heights and puts Zip Sauce to shame.
The Lark Restaurant
6430 Farmington Road
West Bloomfield Township, MI 48322
The Lark is open for dinner only Tue-Saturday 6pm to 9pm. Looking to make reservations?
call us at (248)661-4466 or email us at bookings@thelark.com
