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 Maggie Trujillo is inspired by Oregon’s farms, orchards, creameries and wineries. Her innovative comfort food showcases the seasons’ bounty, along with Southern Oregon’s tradition of food artisans.