Dishin’ on the Dish: the Italiano sandwich at Lardon

Mar 08, 2022 529

BY: Madeline Kenney

Curing meats in-house is becoming somewhat of a lost art. But Chris Thompson has made that meticulous process the foundation of a newer restaurant in Logan Square.  Opened last July, Lardon offers an assortment of charcuterie and salami made by Thompson and his staff. 

“There’s still a lot of people in this country still fanning those flames and keeping the craft alive,” said Thompson, Lardon’s co-owner and chef. “Some restaurants are doing it in small ways, like making their own sausage and briskets.” But most are not doing it to the level of Lardon.

Read more

SOURCE: https://chicago.suntimes.com

You may be interested