Lark owner Chef John Sundstrom opened Licorous in 2006 with partner Michelle Magidow as a next-door sister lounge to Lark. With an unmatched collection of small batch liquors and seasonal infusions, Licorous is known for its innovative twists and original takes on classic cocktails.
In addition to specialty drinks and flights of liquor, Licorous offers a distinctive menu of savory snacks and small plates. It has become a destination for cocktail enthusiasts looking for a special setting for their next happy hour or evening out on the town.
Licorous also hosts private events, from casual cocktail parties to full seated dinners.
John Sundstrom
Chef/Owner - Lark & Licorous
John Sundstrom trained at New England Culinary Institute, in Montpelier, Vermont. Prior to NECI, John apprenticed for 4 years to chef Yasuyuki Shigarami, classically trained in Japanese cuisine and sushi. After graduating from culinary school, John spent the next few years working in some of the country’s finest resort hotels, including; the Ritz-Carlton Laguna Niguel, Club XIX (Lodge at Pebble Beach) and Stein Ericksen Lodge.
In Seattle John worked at raison d'etre cafe, Campagne, and Café Sport, beginning his education into Northwest farmers and foragers. He was Chef de Cuisine at Dahlia Lounge, working closely with owner Tom Douglas developing the restaurant to one of national prominence.
In 1999 John spent several weeks in Japan, exploring, tasting and researching Japanese food and culture. In October and November of that year, he also went on a working tour of some of New York and San Francisco’s finest kitchens, a sort of "Culinary Graduate School". Following these inspiring and educational travels, John returned to Seattle with a renewed sense of purpose, new ideas and techniques, and a greater understanding of excellence.
From the Dahlia Lounge's Pacific Rim ingredients to a stint at Carmelita, a vegetarian Mediterranean restaurant, John began to invest in organic, foraged, and heirloom ingredients and flavors. In 2000, he happily reintroduced fish and meat to his repertoire when he took over at Earth & Ocean, and within 6 months John was named one of Food & Wine Magazine's Best New Chef's for 2001. In the 3 years that John was chef at Earth & Ocean, the restaurant thrived.
John has been featured on the Food Network’s “Best of“ Show as well as ”Food Nation”. Also John was featured in the PBS original series “Chefs a-field”, which was nominated for a James Beard Award in 2003. John was named “Best Chef Northwest” by the James Beard Foundation in 2007, following nominations in 2005 and 2006.
John opened Lark in 2003 on Seattle's Capitol Hill, with his wife, JM Enos and partner Kelly Ronan. Lark is an artisan focused restaurant with serving dinner. In 2006, John and his partners opened Licorous, a sophisticated cocktail lounge next door to Lark.
Michelle Magidow
General Manager/Owner
Nobody brings the kitchen to the bar like Michelle Magidow. Her past experience cooking at Northwest restaurants such as The Ruins, Cafe Lago, Salumi and Harvest Vine has given her a unique perspective as General Manager and “Chief Mixologist” at Licorous, Lark’s next-door sister lounge. Since opening Licorous in 2006, Michelle has become known for infusing liquors with innovative ingredients such as shiso, lime leaf, hibiscus, seasonal fruit and vegetables (yes, vegetables), spices and more to create signature cocktails that compliment the small plates on Licorous’ menu. Always a generous and attentive host, Michelle has made Licorous the showcase for the new Seattle cocktail culture.
Jeshua Madden
Lead Bartender
Jeshua Madden has been crafting specialty cocktails in Seattle for over 6 years, developing a reputation as one of the best bartenders in the city. He’s been honored with a number of prestigious awards, including the Bombay Saphire Most Inspired Bartender for 2007 and 2009. Jeshua’s original drinks have been featured in publications including Imbibe Magazine, GQ, and Bar & Nightclub. A lover of cocktail culture and lore, Jeshua meticulously researches the origins of classic cocktails to custom craft modern versions. He and Michelle continuously experiment, collaborate and perfect the cocktail offerings at Licorous.
