"After a year and a half in the making, Little Lark, the latest project from Meadowlark Hospitality, has opened its doors. The restaurant, which anchors Guild Row, the co-working space and social club in Avondale, serves pizzas, sandwiches, small plates, and easy-drinking cocktails in a casual setting with a spacious patio. The new spot grew out of a partnership between Meadowlark restaurateur Steve Lewis and Guild Row founders Jim Lasko and Elyse Agnello."
"The Meadowlark team transformed what was formerly known as Guild Row's Avondale Room for the restaurant's dining space. At the heart of the kitchen is a Fiero pizza oven from Italy that churns out neo-Neapolitan pies. Chef Will Conner, who was most recently chef de cuisine at Elina's, has created a lineup of artisan pizzas made with a sourdough starter."
"Beyond that, the menu includes Roman-style sandwiches served on focaccia, available for weekend lunch, and a selection of starters and salads. On Mondays, Little Lark is also offering pinsas - airy Roman-style flatbreads similar to pizza but made with lower-gluten dough that's easier to digest. Guests can expect classic choices like margherita and pepperoni, plus pies topped with 'nduja and salumi from Lardon, Meadowlark's Logan Square restaurant and butcher shop."
Little Lark opened after a year and a half of development as Meadowlark Hospitality's newest restaurant, anchoring Guild Row in Avondale. The restaurant occupies the former Avondale Room and emphasizes a casual dining experience with a spacious courtyard patio. A Fiero pizza oven from Italy produces neo-Neapolitan pies crafted by chef Will Conner using a sourdough starter. The menu features classic margherita and pepperoni plus pies topped with 'nduja and salumi sourced from Lardon. Weekend lunch offers Roman-style focaccia sandwiches and starters and salads. Mondays feature pinsas, airy lower-gluten Roman-style flatbreads similar to pizza.
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