The longtime chef of an upscale favorite branches further into more accessible territory, in the very space where Lark used to be.

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The chef of Seattle’s lovely, upscale Lark already runs the excellent, much more wallet-friendly Slab Sandwiches + Pie (one of our top 20 new cheap eats for 2016). Now he’s got a plan to make pizza for the people: a counter-service place called Southpaw on 12th Avenue, in the original Lark location.

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Southpaw’s pie will “happen to be primarily vegetarian,” Sundstrom says, with some of the vegetables sourced extremely locally: from Lark’s neighborhood rooftop garden. Grain for crust will come from sources like Bluebird Grain Farms out of Winthrop and Small’s Family Farm in Walla Walla.

“We’re not just backing up the pizza supply truck to unload standard mozzarella,” Sundstrom says. But while you can expect some of the “Lark aesthetic and quality range,” he notes that big-enough-to-share pizzas will “probably be around 20 bucks.” Instead of slices, Southpaw will serve quarter-pies, about two slices’ worth for $5 — “enough for a one-person lunch with a salad… a walking-and-eating kind of size.”

Also at Southpaw: soft-serve in two flavors daily — one on the regular side (e.g., chocolate or vanilla mascarpone) and one “that’s a little more challenging” (burnt honey or Fernet, anyone?) — with the two always suitable for a swirl. And for simplicity and less-recycling’s sake, beverages will all be (literally) on tap, starting out with one red wine, one white, two beers, one cocktail and one soda.

As far as timing, Sundstrom says, “Our hope is late September, maybe October first.”