Three restaurants in the Funk Zone turn five years old

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Most local business owners will tell you it’s hard to make ends meet, especially in a place like Santa Barbara, where rents are high and you have to jump through a lot of planning and permitting hoops. That’s why it’s a big deal when a local restaurant lasts a year, let alone five years. We take a look at the secrets behind the success of The Lark.


Sherry Villanueva - founder, Acme Hospitality, Jason Paluska - chef, The Lark

Larry Perel

Kathryn Barnes