In this restaurant off the lobby of the historic Ashland Springs Hotel, owners Doug and Becky Neuman practice dedication to the farm-to-table movement. Larks pairs the freshest foods from local farms with great wines, artisan chocolate desserts, and drinks in a swanky yet soothing dining room. Modern interpretations of comfort food are the order of the day, with servings such as homemade meatloaf with mushroom gravy, Anniebelle's fried chicken, and maple-glazed pork chops with organic-apple compote and rosemary-roasted sweet potatoes. Dessert offerings include Dagoba chocolate sundaes, s'mores, and cheesecake of the day. The Sunday brunch is one of the best in town.
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