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 Matthew Robinson 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 the Oregon story. 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,” as the ideal glass of wine complements foods that keep their integrity from the field to your plate.

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 Robinson and his team. This commitment to knowing our farmers is just one of the many ways we care about our community.

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GET TO KNOW THE CHEF

Chef Matthew Robinson comes to Larks Restaurant & Lounge in Downtown Medford with over 20 years of experience developing his signature local ingredient-driven bistro style. This Sacramento, California native kicked off an illustrious kitchen career with an Executive Sous Chef position at Rancho Encantado, a Conde Naste award-winning resort in Santa Fe, New Mexico. He ran three restaurants as Chef de Cuisine for the Albuquerque Hilton, including the premier steakhouse Ranchers Club of New Mexico. The world-class culinary region of Northern California called Chef Matthew home to a series of restaurants including The Waterboy and Kupros Craft House in the heart of midtown Sacramento. From there, Chef Matthew’s reputation for excellence and work ethic led to a position as the Corporate Executive Chef of The Crowbar and Kitchen in the Newport Beach, where he also spent time consulting with some of the most iconic restaurants in Orange County. Chef Matthew brings a playful gourmet attitude and integrity to Larks’ award-winning farm-to-table scratch cooking philosophy.

PURVEYORS

Local artisans/farms that we proudly support and work with

Barking Moon Farm
Blue Fox Farm
Dagoba Chocolate
Double R Ranch
Dunbar Farm
Farming Fish

Good Bean Coffee
Hillcrest Orchard
Mushrooms All Year
Novy Ranch
Old Stage Farm
Oneleaf Microgreens

Pennington Farms
Pholia Farms
Port Orford Sustainable Seafood
Rise Up Artisan Bakery
Rogue Creamery
Salant Family Ranch

Sherry’s Pasta
Tawanda Farms
Terrasol Peashoots
Tumalo Farms
Wandering Root Farm
Whistling Duck Farm

EXCLUSIVE DEALS & DISCOUNTS

CONTACT & HOURS

Larks: (541) 774-4760

200 N. Riverside Avenue, Medford, OR 97501

Lunch:

Monday – Friday: 11:30am to 2pm,

Brunch:

Saturday & Sunday: 11am to 2pm

Happy Hour:

Weekdays starting at 4:30pm

Supper:

Sunday – Thursday: 5 to 8pm,

Friday & Saturday: 5 to 9pm

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