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Tark's Grill & Bar is a contemporary American restaurant located in the center of fashionable Green Spring Station. Serving delicious food with warm service in a stylish, comfortable setting.
- Reservations are recommended for lunch and dinner. Walk-in parties are generally accommodated with bar or lounge seating.
- Reservations up to 8 people may be booked online or by phone.
- Inquiries for larger parties, up to a maximum of 15 people, seated indoors, should contact us here. A manager will reply within 48 hours. Food & beverage spending minimums apply, availability limited.
- We must politely decline requests to combine or seat adjacent smaller parties to form a larger group.
- Separate reservations made with the intent to create larger parties will not be served.
- All diners are offered the full Tark's menu regardless of group size. Fixed or limited menus are not available.
- Separate checks are only available for parties of 8 people or less.
- We do not host private events, formal business meetings, club meetings, large group happy hours or socials.
- We do not reserve or guarantee specific tables but will do our best to accommodate requests.
- Bar seating is offered on a first-come, first-served basis.
patio dining
Outdoor Dining Available
curbside pick-up
All Week // Noon - 8:30PM
Most of our menu is available for takeaway everyday.
Mobile ordering available by downloading the Toast TakeOut App, makes on the go and repeat ordering an ease.
Join OurRewards Program
We're committed to being Green Spring Valley's best all-around local restaurant, whether it's your first time or one of many visits, we welcome you to be our guest and look forward to seeing you often.
Join our rewards program. It's easy to enroll - Ask your server or bartender at your next visit.
Check your rewards balance by clicking the button below.
James Jennings
Executive Chef
Tark's kitchen is directed by Executive Chef & Partner James Jennings. Adding to his expertise, Chef James was the former Chef de Cuisine at The Food Market and Sous Chef in San Francisco under Chef Michael Mina.
