Cured meats are the foundation of Lardon, the first restaurant from Meadowlark Hospitality, a newly formed restaurant group from Steve Lewis and Chef Chris Thompson. The all-day salumeria will open July 16, bringing cured meats, artisanal cheeses, sandwiches, and coffee to 2200 N. California Ave, located across from the Blue Line at the intersection of California and Palmer in Logan Square.
THE FOOD
Inspired in part by old-world butcher shops, salumerias, and cafes across the globe, Lardon specializes in charcuterie and salumi, all made on site. At the heartbeat of the restaurant is their charcuterie cave, a one-of-a-kind curing room. A white subway tile-lined cabinet with a massive picture window sits at the center of the room where guests can view Thompson’s cured meat offerings. Most meats take anywhere from two to three months to cure, while select offerings can take up to a year. Thompson’s charcuterie program focuses on the utilization of the whole animal, sourcing from local farmers and purveyors throughout the Midwest.
The manual ruby red flywheel meat slicer sits behind the counter, carving up house-cured Saucisson de Campagne or Salame Calabrese for rustic sandwiches and boards. Tucked away in the charcuterie cave are offerings like Spicy Coppa, Bresaola, Saucisson Secc, Genoa Salame and, ‘Nduja, all waiting their turn to make their way into the lineup. Sandwiches like the Finocchiona and Butter feature Lardon’s cured fennel seed salame with Wisconsin farm butter, arugula, and sea salt on a rustic baguette. The Frenchie showcases house-cured ham, country pork pate, camembert, mustard, and cornichon mayo that showcase the simplistic yet artisanal approach to their daily offerings. Charcuterie and cheese by the portion are also available for guests to build their board or choose recommended pairings from Lardon’s chosen farmers and cheese purveyors.
Lardon also offers fresh salads and to-go deli goods. Their entire delicatessen menu will be offered daily starting at 11 AM and available until they close, giving patrons the option to grab a sandwich to-go before hopping on the train or to nosh on the patio with a cheese board late into the evening.
Each morning, fresh roasted coffee and espresso from Metropolis Coffee will be served, as well as grab-and-go pastries from Aya Patisserie. Coffee and espresso will be available throughout the day, marking Lardon one of the only places in Logan Square serving to-go coffee well into the evening.
In addition to the deli menu, Lardon plans to launch an eight-item dinner menu that complements their passion for cured meats. Chef Thompson’s knowledge of coastal Mediterranean cooking will present dishes like their Mussels aux Provencal with house-made Nduja, tomato, garlic, and white wine or their Crispy Veal Sweetbreads featuring snap peas, hen of the woods mushrooms, mint, and parsley.
THE DRINKS
Lardon offers a beverage program for any hours of the day. Lardon’s beverage program focuses on eclectic wines, aperitivo-based cocktails, and a lengthy amari list. Lardon boasts a diverse wine list centered on old-world traditions but highlights interesting varietals and some new-world techniques. Patrons can expect to find a bright Vinho Verde or dry Tuscan Rose to order on a hot summer day. An earthy Chinon or a tannic Barbera to pairs with one of Lardon’s suggested charcuterie or cheese boards. Funky Lambruscos and effervescent Pet-Nat’s round out Lardon’s wine list, giving guests an array of wines to choose from.
The cocktail program features many Aperitivo-style drinks and classic spritz-based cocktails. The Fragole cocktail delights with Bordiga, a rhubarb forward aperitivo, Cassis, house-made strawberry cinnamon syrup and sparkling rose for a refreshing and thirst quenching patio crusher. Other traditional Spritz-style drinks feature lesser-known spirits like Amara d'arancia or housemade lemon-spruce bitters. The spirits list features several Italian and French vermouths and digestives. They will also be serving Fernet Branca on tap.
THE SPACE
When Steve Lewis first found the building at 2200 N. California Avenue, he knew it was a building worthy of his attention and design. Lewis has put his heart and soul into a two-year-long complete rehabilitation. Salvaging and refinishing what materials he could, 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. A 30-seat sidewalk patio is also in the works with plans to take root along Palmer St.
THE TEAM
Lewis recently launched Meadowlark Hospitality and has partnered with Thompson to open the space. The duo are Logan Square residents themselves and veterans of the hospitality industry.
Before joining Lewis and the Meadowlark Hospitality team, Thompson was executive chef at A16 in San Francisco and launched The Nickel inside Hotel Teatro in Denver. Most recently, Thompson was an opening partner and culinary driving force at Coda di Volpe on Southport. Lewis’ background is in beer. He opened Centennial Crafted Beer + Eatery in River North in 2017.
The team has plans to expand with concepts into the adjacent spaces at 2202 N. California Ave., and on the west side of the building near the alley on Palmer Street.
Lardon will begin serving up artisanal charcuterie and sandwiches with a grand opening on Friday, July 16, 2021. They’ll be open daily from 7 am until midnight.
Cured meats are the foundation of Lardon, the first restaurant from Meadowlark Hospitality, a newly formed restaurant group from Steve Lewis and Chef Chris Thompson. The all-day salumeria will open July 16, bringing cured meats, artisanal cheeses, sandwiches, and coffee to 2200 N. California Ave, located across from the Blue Line at the intersection of California and Palmer in Logan Square.
THE FOOD
Inspired in part by old-world butcher shops, salumerias, and cafes across the globe, Lardon specializes in charcuterie and salumi, all made on site. At the heartbeat of the restaurant is their charcuterie cave, a one-of-a-kind curing room. A white subway tile-lined cabinet with a massive picture window sits at the center of the room where guests can view Thompson’s cured meat offerings. Most meats take anywhere from two to three months to cure, while select offerings can take up to a year. Thompson’s charcuterie program focuses on the utilization of the whole animal, sourcing from local farmers and purveyors throughout the Midwest.
The manual ruby red flywheel meat slicer sits behind the counter, carving up house-cured Saucisson de Campagne or Salame Calabrese for rustic sandwiches and boards. Tucked away in the charcuterie cave are offerings like Spicy Coppa, Bresaola, Saucisson Secc, Genoa Salame and, ‘Nduja, all waiting their turn to make their way into the lineup. Sandwiches like the Finocchiona and Butter feature Lardon’s cured fennel seed salame with Wisconsin farm butter, arugula, and sea salt on a rustic baguette. The Frenchie showcases house-cured ham, country pork pate, camembert, mustard, and cornichon mayo that showcase the simplistic yet artisanal approach to their daily offerings. Charcuterie and cheese by the portion are also available for guests to build their board or choose recommended pairings from Lardon’s chosen farmers and cheese purveyors.
Lardon also offers fresh salads and to-go deli goods. Their entire delicatessen menu will be offered daily starting at 11 AM and available until they close, giving patrons the option to grab a sandwich to-go before hopping on the train or to nosh on the patio with a cheese board late into the evening.
Each morning, fresh roasted coffee and espresso from Metropolis Coffee will be served, as well as grab-and-go pastries from Aya Patisserie. Coffee and espresso will be available throughout the day, marking Lardon one of the only places in Logan Square serving to-go coffee well into the evening.
In addition to the deli menu, Lardon plans to launch an eight-item dinner menu that complements their passion for cured meats. Chef Thompson’s knowledge of coastal Mediterranean cooking will present dishes like their Mussels aux Provencal with house-made Nduja, tomato, garlic, and white wine or their Crispy Veal Sweetbreads featuring snap peas, hen of the woods mushrooms, mint, and parsley.
THE DRINKS
Lardon offers a beverage program for any hours of the day. Lardon’s beverage program focuses on eclectic wines, aperitivo-based cocktails, and a lengthy amari list. Lardon boasts a diverse wine list centered on old-world traditions but highlights interesting varietals and some new-world techniques. Patrons can expect to find a bright Vinho Verde or dry Tuscan Rose to order on a hot summer day. An earthy Chinon or a tannic Barbera to pairs with one of Lardon’s suggested charcuterie or cheese boards. Funky Lambruscos and effervescent Pet-Nat’s round out Lardon’s wine list, giving guests an array of wines to choose from.
The cocktail program features many Aperitivo-style drinks and classic spritz-based cocktails. The Fragole cocktail delights with Bordiga, a rhubarb forward aperitivo, Cassis, house-made strawberry cinnamon syrup and sparkling rose for a refreshing and thirst quenching patio crusher. Other traditional Spritz-style drinks feature lesser-known spirits like Amara d'arancia or housemade lemon-spruce bitters. The spirits list features several Italian and French vermouths and digestives. They will also be serving Fernet Branca on tap.
THE SPACE
When Steve Lewis first found the building at 2200 N. California Avenue, he knew it was a building worthy of his attention and design. Lewis has put his heart and soul into a two-year-long complete rehabilitation. Salvaging and refinishing what materials he could, 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. A 30-seat sidewalk patio is also in the works with plans to take root along Palmer St.
THE TEAM
Lewis recently launched Meadowlark Hospitality and has partnered with Thompson to open the space. The duo are Logan Square residents themselves and veterans of the hospitality industry.
Before joining Lewis and the Meadowlark Hospitality team, Thompson was executive chef at A16 in San Francisco and launched The Nickel inside Hotel Teatro in Denver. Most recently, Thompson was an opening partner and culinary driving force at Coda di Volpe on Southport. Lewis’ background is in beer. He opened Centennial Crafted Beer + Eatery in River North in 2017.
The team has plans to expand with concepts into the adjacent spaces at 2202 N. California Ave., and on the west side of the building near the alley on Palmer Street.
Lardon will begin serving up artisanal charcuterie and sandwiches with a grand opening on Friday, July 16, 2021. They’ll be open daily from 7 am until midnight.
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