One of my first stories as Noozhawk’s lifestyle columnist a decade ago was about the exciting opening celebration of The Lark restaurant in Santa Barbara’s Funk Zone.

Ten years later, to say The Lark has been a smash is an understatement. The restaurant at 131 Anacapa St. has become a local landmark and a culinary destination.

The Lark thrives under the umbrella of Acme Hospitality, which owns and operates an award-winning collection of restaurants and hotels throughout California.

Acme has created a culinary hub in its hometown, with eight restaurants in Santa Barbara’s arts and entertainment districts, including Helena Avenue Bakery, La Paloma Café, The Lark, Loquita, Lucky Penny, Notary Republic Wines, Pearl Social, Santa Barbara Wine Collective and Tyger Tyger.

Managing partner Sherry Villanueva and her team have won numerous awards and accolades from local, regional and national sources since The Lark’s start.

To celebrate its 10th anniversary, The Lark invited 60 guests for a cocktail reception followed by a five-course dinner with accompanying wines in a benefit for the James Beard Foundation.

The Aug. 24 reception — at the adjacent Santa Barbara Wine Collective — included music and passed hors d’oeuvres of chilled sweet corn bisque, Michelada-spiced beef tartare on beef tendon chip and Nancy Silverton’s mozza caramelized cipollini onion tarts with fried sage.

Guests enjoyed local wines by three prominent women winemakers — Sonja Magdevski of Casa Dumetz in Buellton, Gretchen Voelcker of Luna Hart and Piazza Wines in Solvang, and Sandra Newman of Cebada Wines in Lompoc — who were there to meet and pour.

Isabella Wojcik, director of Friends of the James Beard Foundation from New York, was there to talk about the foundation’s work.

She said 100% of the proceeds raised from the benefit dinner directly support the James Beard Foundation, which was established more than 30 years ago to provide critical funding for programs like its Good Food for Good Mission.

Wojcik also introduced Villanueva, who may have been the host but was being honored for her vision and work.

“We are committed then and now to sourcing local ingredients from local farmers and producers, supporting sustainable and ethical practices, and serving fresh, seasonal dishes that reflect the diversity of our community and the region in which we live,” Villanueva said to applause.

“We strive to be an active and engaged member of the community, partnering with organizations like the James Beard Foundation that align with our core values.”

Villanueva — whose husband, Jim, and their daughters, Katy and Annie, were also on hand — said her company’s goal has been not only to provide a space for people to gather over a shared meal but to give back and positively impact the community.

After the cocktail hour, guests were ushered into the private event dining room, The Pullman, named for the sleek overnight Pullman cars of the Southern Pacific Railroad that serviced Santa Barbara from 1910 to 1968.

The room was set up with long tables, flowers and décor by Jenn Sanchez Design. Family-style entrées created the perfect ambience for congeniality and conversation.

Meal courses were a collaboration of executive chef Jason Paluska and multiaward-winning chef Nancy Silverton, with paired wines curated by Caroline Styne, president and wine director of The Lucques Group and an award-winning James Beard Foundation restaurateur.

The menu included Channel Islands bluefin tuna belly, Silverton’s Caesar salad, Tutti Frutti Summer Garden grilled summer squash, Rancho San Julian smoked beef short ribs, and Silverton’s Butterscotch Budino with a caramelized crust.

With each entrée, Paluska, Silverton and Styne explained how the food and wine all fit and compliment each other.

As they departed, full and happy guests were given a signed cookbook, Around The Table, featuring recipes and stories from The Lark in the words and photos of Paluska, Villanueva and photojournalist Macduff Everton, along with granola from Helena Street Bakery next door.

After a wonderful evening, and an action-packed decade, I can’t wait to see what the next 10 years will bring for The Lark.