In a turn for the surf, Mark and Terri Stark of Stark’s Steakhouse are adding a raw bar and seafood twist to the meaty menu at their Railroad Square restaurant. In fact, the restaurant is getting a new moniker altogether: Stark’s Steak and Seafood.
“We’ve always wanted to do more of that real traditional seafood at the steakhouse. It just made sense. But we’re not changing anything at the steakhouse, we’re adding to the steakhouse,” said Chef Mark Stark.
The couple are feting the change with a oysters-and-plachas-a-plenty fundraiser for the SRJC Culinary Arts Program on Monday, October 17. The $65 ticket benefits a permanent fund for students entering professional kitchens. On the menu Monday: BBQ oysters, goat cheese fritters with truffle honey, an oyster bar, wild shrimp cocktail, sea scallop and tamarind shrimp planchas, Dungeness Crab toast, huckleberry and brown butter cookies, and several specialty cocktails.
So why the move to seafood? The success of their recent raw bar expansion at Willi’s Seafood in Healsdsburg and a trip to Spain inspired the couple to Mark to take the, ahem, plunge into offering more sustainable seafood on the steak house menu. Stark tells BiteClub he’s especially excited about the “planchas” — seafood cooked on a smoking hot flattop grill and served sizzling. Event details: starks.eventbrite.com or 526-3798.
Stark’s Steakhouse: 521 Adams Street Santa Rosa, 707.546.5100.