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Restaurant Review: Lark on the Park in Dallas

Seared Cape Cod scallops in tomato water.(Photography by Kevin Marple)
Seared Cape Cod scallops in tomato water.(Photography by Kevin Marple)

It seems rather small-town to boast about having an “urban experience” at any Dallas restaurant, let alone one perched on the edge of downtown. Certainly, ennui-swathed Manhattan crowds never coo over that heady feeling one gets when cars buzz by a packed street-side patio as glowing skyscrapers set an enchanted backdrop. No, citizens of world-class cities rarely coo.
But there my tablemates and I sat, relishing the eye candy that restaurateur Shannon Wynne’s Lark on the Park offers. If you don’t know Wynne, you know his establishments: 8.0, Meddlesome Moth, Rodeo Goat, his chains of Flying Fish seafood restaurants and Flying Saucer Draught Emporiums, as well as a host of dearly departed nightclubs, including the Rio Room and Fast & Cool Club. He has entertained the city for more than 30 years.

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