In a swanky yet soothing dining room off the lobby of the historic Ashland Springs Hotel, chef Damon Jones practice dedication to the farm-to-table movement. Larks pairs the freshest foods from local farms with great wines, artisan chocolate desserts, and drinks. Modern interpretations of comfort food are the order of the day, with servings such as homemade meatloaf with summer-pepper ketchup and buttermilk-mashed potatoes, Southern fried chicken with bacon pan gravy, and double-cut pork chops with grilled peach compote. Dessert offerings include Dagoba chocolate sundaes, s'mores, and cheesecake of the day. The Sunday brunch is one of the best in town.