Press & Media

Diablo Magazine – 100 Best Bites in the East Bay

Thank you Diablo Magazine for choosing our Butterscotch pudding as one of the Best Bites!

Butterscotch pudding // Lark Creek Walnut Creek
This creamy treat with a hint of vanilla is topped with light chantilly cream and accompanied by house-made biscotti.

San Jose Mercury News – Walnut Creek Restaurant Week is April 17-24

The fourth annual Walnut Creek Restaurant Week is coming up, and if you’ve taken advantage of this promotion before, you know it offers an affordable way to try out new restaurants or return to old faves.

Walnut Creek Magazine – A New Chef Takes Over the Kitchen at Lark Creek

Check out what Walnut Creek Magazine has to say about our new chef, Ron Rhiver.

Walnut Creek Magazine Event Scene

Check out pics from our 20th Anniversary party, a benefit for Animal Rescue Foundation.

Sara Hare of Diablo Magazine gives a rave review of her recent meal during our Spring Lamb Celebration.

“Executive chef Scott Wall of Lark Creek Walnut Creek has created several superb dishes made with American-grown spring lamb that he will be offering for the rest of March.”

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Gayot Recommends Lark Creek Walnut Creek for Thanksgiving

Joanna Della Penna of Gayot lists her recommendations for Dining Out for Thanksgiving in the East Bay and Lark Creek makes the cut

“If laboring in the kitchen all day doesn’t sound like your idea of a holiday, leave it to the professionals to prepare your Thanksgiving meal. For an all-American feast of turkey and all the trimmings, visit these restaurants in San Francisco/Bay Area. And best of all? No dishes to wash.”

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Lark Creek Walnut Creek Makes THE LIST

Lark Creek Walnut Creek — along with sister restaurants Fish Story and LarkCreek Steak — makes the coveted Wine Spectator “THE LIST” of 3,795 restaurants where wine lovers can find the world’s best wine lists.

“Our comprehensive guide to wine-friendly restaurants spans all 50 states and more than 65 countries around the globe. Whether you’re looking for a neighborhood bistro or a paragon of fine dining, here are the best for wine-drinking pleasure.”

Link to LarkCreekWalnut Creek on Wine Spectator

Zagat lists Lark Creek Walnut Creek among best spots for Mother’s Day Brunch in the East Bay

“Lark Creek Walnut Creek: It really doesn’t get much more American or motherly than this Walnut Creek restaurant that showcases farm-fresh Americana on a plate. Brunch items will include eggs Benedict, cinnamon French toast and fried chicken salad.”

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Bottoms Up! Nonalcoholic Bar Drinks

Jody Shee for The National Culinary Review writes:

“Food and drink operators [offer] nonalcoholic bar drinks that leave water, juice, tea and soda in the dust.

“Call them mocktails or zero-proof cocktails, they [satisfy] children, pregnant women and those who choose not to drink alcohol.

“Drink naming is the biggest challenge, says John Hulihan, vice president of beverage and service for San Francisco-based Lark Creek Restaurant Group, which owns 14 restaurants. He prefers to give a name that’s a nod to the ingredients rather than give it a proprietary name. For example, the Kookaburra combines kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water. Kookaburra and kiwi birds are native to Australia, and kiwifruit is a major crop.

“Here’s a sampling [of Lark Creek Restaurant Group’s Zero-Proof Cocktail Menu]:

~ Ginger’s Island: fresh lemon juice, ginger simple syrup, pineapple juice and nonalcoholic ginger beer
~ Prickly Berry Smash: prickly pear juice, blueberry purée, fresh lemon juice, simple syrup and soda water
~ The Alamo: fresh grapefruit juice, pear purée, cayenne pepper, paprika and soda water
~ Kookaburra: kiwi purée, kumquat, green tea syrup, coconut water, fresh lime and soda water
~ The Southern Tart: fresh lemon juice, simple syrup, maple syrup, peach bitters and soda water
~ Bicoastal Citrus Punch: fresh blood orange juice, Key lime juice and nonalcoholic ginger beer
~ Sunflower: white cranberry juice, fresh orange juice, orange flower water and Fever Tree ginger ale
~ How You Like Them Apples: spiced North Coast apple cider, fresh lemon juice, mint syrup and nonalcoholic ginger beer
~ Cool in the Afternoon: fresh lemon juice, fresh lime juice, agave nectar, cucumber water and nonalcoholic ginger beer
~ Unusual Circumstance: lychee syrup, fresh lime juice, bitter lemon, lemongrass/rosemary syrup and nonalcoholic ginger beer
~ Riverfront Spritzer: fresh lime juice, fresh lemon juice, mint simple syrup, raspberry purée, peach bitters and soda water
~ Forgotten Memory: apricot purée, fresh orange juice, fresh lemon juice, agave nectar, cardamom syrup, orange bitters and soda water”

Bay Area News Group Laurie Daniel “On Wine: Pairing Dungeness Crab with Wine

“One person I called was John Hulihan, who oversees the wine program for the Lark Creek Restaurant Group, which includes Yankee Pier in San Jose, Parcel 104 in Santa Clara and Lark Creek in Walnut Creek. The group has a special Dungeness crab promotion every February, and Hulihan says the restaurants highlight ‘wines we feel have a nice affinity with crab.’

For him, that means bubbly.

‘I generally gravitate toward a brut-style sparkling wine,’ Hulihan says. He thinks sparkling wine is too often pigeonholed as an aperitif or celebratory wine.

Hulihan also likes a particular style of sauvignon blanc with cracked crab, one with more body and fruit than, say, the typical New Zealand sauvignon blanc. Other choices include a chardonnay with minerality and not too much oak, and crisp pinot gris or pinot blanc.”

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