LARKS RESTAURANT takes diners on a delightful spin through Oregon’s culinary landscape.
Elegantly evoking the heyday of car travel, Larks pairs the best of 1960s décor with the region’s best, farm-fresh ingredients for a celebration of the classics — with a twist. Spaghetti sauced with ratatouille fuses icons of French and Italian fare. Meatloaf goes upscale with house-made Bourbon ketchup.
Cooking from scratch, Executive Chef Damon Jones is inspired by Oregon’s farms, orchards, creameries and wineries. His innovative comfort food showcases the seasons’ bounty, along with Southern Oregon’s tradition of food artisans.
“We really love telling that Oregon story,” says Ava DeRosier, Director of Food and Beverage for Neuman Hotel Group.
Peak-season enjoyment of local and regional wines and beers is the focus of our beverage menus, including cocktails crafted with the most flavorful fruits, herbs and botanicals. Beverage options as fresh as our cuisine make for a “magical equation,” says DeRosier, as the ideal glass of wine complements foods that keep their integrity from the field to your plate.
“Something really special can happen,” says DeRosier. “It’s bigger than just serving food.”
Our creative collaboration begins when local farmers and ranchers plan for next year’s crops and herds. Pledging ingredients, such as green tomatoes and grass-fed lambs, months before harvest, farmers deliver directly to Jones and his team, including Larks Medford chef Chad Smith and Pastry Chef Allison Brummet. This commitment to knowing our farmers is just one of the many ways we care about our community.