Lardon now offers weekend dinner service, adding onto the new Logan Square Midwestern salumeria’s various offerings throughout the week. Available Friday through Sunday from 5:30 to 10 p.m, the dinner menu features dishes like their signature Lardon Salad, a Crispy Duck Leg Confit and Steak Frites.
Chef Chris Thompson’s coastal Mediterranean dinner dishes are designed to complement Lardon’s foundation of cured meats. Those include the Mussels aux Provencal, made with house-made Nduja, tomato, garlic and white wine, and Crispy Veal Sweetbreads served with hen of the woods mushrooms, roasted fennel, and celery root with a veal-lemon butter broth.
Lardon’s beverage program focuses on wines, aperitivo-based cocktails and a lengthy Amari list—giving guests an array of choices to pair with their dinner. The wine list includes everything from a bright Vinho Verde and dry Tuscan Rose to an earthy Chinon to funky Lambruscos and effervescent Pet-Nats. From the cocktail list, the Fragole features Bordiga, house-made strawberry cinnamon syrup and sparkling rose. Traditional Spritz-style and low-ABV drinks feature some lesser-known spirits, classic French and Italian vermouths, and plenty of Amari. They will also be serving Fernet Branca on tap.
Reservations are available on Resy. This new dinner service adds onto Lardon’s daily offerings, including coffee and pastries starting at 7 a.m., lunch from 11 a.m. to 4 p.m. and house-cured meat and artisanal cheeses until close.
Located at 2200 N. California Ave in Logan Square, Lardon opened its doors in mid-July. Owner Steve Lewis and the Meadowlark team have plans to expand into the adjacent spaces with two more concepts—an inspired local beer bar and gastropub, followed by a cocktail-focused space—set to open later this year.
Lardon now offers weekend dinner service, adding onto the new Logan Square Midwestern salumeria’s various offerings throughout the week. Available Friday through Sunday from 5:30 to 10 p.m, the dinner menu features dishes like their signature Lardon Salad, a Crispy Duck Leg Confit and Steak Frites.
Chef Chris Thompson’s coastal Mediterranean dinner dishes are designed to complement Lardon’s foundation of cured meats. Those include the Mussels aux Provencal, made with house-made Nduja, tomato, garlic and white wine, and Crispy Veal Sweetbreads served with hen of the woods mushrooms, roasted fennel, and celery root with a veal-lemon butter broth.
Lardon’s beverage program focuses on wines, aperitivo-based cocktails and a lengthy Amari list—giving guests an array of choices to pair with their dinner. The wine list includes everything from a bright Vinho Verde and dry Tuscan Rose to an earthy Chinon to funky Lambruscos and effervescent Pet-Nats. From the cocktail list, the Fragole features Bordiga, house-made strawberry cinnamon syrup and sparkling rose. Traditional Spritz-style and low-ABV drinks feature some lesser-known spirits, classic French and Italian vermouths, and plenty of Amari. They will also be serving Fernet Branca on tap.
Reservations are available on Resy. This new dinner service adds onto Lardon’s daily offerings, including coffee and pastries starting at 7 a.m., lunch from 11 a.m. to 4 p.m. and house-cured meat and artisanal cheeses until close.
Located at 2200 N. California Ave in Logan Square, Lardon opened its doors in mid-July. Owner Steve Lewis and the Meadowlark team have plans to expand into the adjacent spaces with two more concepts—an inspired local beer bar and gastropub, followed by a cocktail-focused space—set to open later this year.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!