Cured meats are our foundation at Lardon, the first restaurant from Meadowlark Hospitality, a newly formed restaurant group from Steve Lewis and Chris Thompson. Thompson’s charcuterie program focuses on the utilization of the whole animal, sourcing from local farmers and purveyors throughout the Midwest.
After a two-year-long complete rehabilitation, the space is filled with subtle nods to the origins of the 110-year-old building, including the exposed brick walls and original wood joists. Resorted antique honeycomb tiled floors pay homage to a bygone era in classic Chicago design, while white subway tiles line the back bar of the light-filled space.
Cured meats in the heart of Logan Square
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