Lardon

Cured meats are our foundation at Lardon, a restaurant from Meadowlark Hospitality. Lardon’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, our historic 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 our light-filled space. Inside the dining room, a large window into our charcuterie cave provides our guests with an intimate look at the lengthy curing process, as our team utilizes whole animals to create an ever-expanding list of world-class salumi and charcuterie.

Our all-day restaurant transforms from café to salumeria to bistro, offering espresso and housemade pastries in the morning, French-inspired fare in the evening, and charcuterie all the time. Our beverage menu features a refined selection of wine and an expansive amari list, in addition to eight rotating draft beers and seasonal signature cocktails rooted in aperitivo culture. Coffee and espresso, roasted locally by Metropolis, tastes even better when enjoyed al fresco on our romantic patio.