Lardon (2200 N. California Ave.), the Logan Square restaurant and salumeria, is expanding its culinary offerings and launching new dinner programming, spearheaded by a new Executive Chef Rodney Staton.
Prior to joining the Meadowlark Hospitality team, Chef Staton spent time at Spiaggia, Longman & Eagle, Bite Café, and The Drawing Room, with culinary stops in New Orleans, Las Vegas and Seattle. The longtime Chicagoan also previously owned and operated Haywood Tavern, a modern American gastropub in Humboldt Park.
Lardon’s new dinner menu is Midwestern with a French bistro influence. “I wanted to create a menu that showcases our emphasis on seasonality,” says Chef Staton. “We’re celebrating our sustainability and our whole animal butchery program. Our bistro menu is an elevated step in our food programs, with heavy French influences, but it’s still approachable and uniquely Lardon”.
Diners can expect to see modern versions of French dishes like the Brandade Beignets, which offers salt cod and potato fritters, served with a cornichon aioli. Other dishes like the Roasted Half Chicken. The bird comes glazed with a candied garlic jus. Expect to see French options like the Asparagus Mimosa, which consists of blanched & chilled asparagus topped with finely chopped hard-cooked egg, Dijon vinaigrette, capers, herbs, and salumi breadcrumbs. Other options from the new dinner menu include: Beet Fourchette, Trotter Cake, Duck Confit & Cabbage Salad, Pasta “Rags”, and Steak Frites
The dinner menu will also feature a rotating Salumi spotlight, hand selected by Chef Staton, which uses fresh, seasonal produce to offer a new side of Lardon salumi. Diners will also be offered Lardon’s housemade desserts, like the Chocolate Pot de Crème or Lemon Tart, which features a brown butter crust, strawberry-pink peppercorn compote, and salted whipped crème fraîche.
Lardon (2200 N. California Ave.), the Logan Square restaurant and salumeria, is expanding its culinary offerings and launching new dinner programming, spearheaded by a new Executive Chef Rodney Staton.
Prior to joining the Meadowlark Hospitality team, Chef Staton spent time at Spiaggia, Longman & Eagle, Bite Café, and The Drawing Room, with culinary stops in New Orleans, Las Vegas and Seattle. The longtime Chicagoan also previously owned and operated Haywood Tavern, a modern American gastropub in Humboldt Park.
Lardon’s new dinner menu is Midwestern with a French bistro influence. “I wanted to create a menu that showcases our emphasis on seasonality,” says Chef Staton. “We’re celebrating our sustainability and our whole animal butchery program. Our bistro menu is an elevated step in our food programs, with heavy French influences, but it’s still approachable and uniquely Lardon”.
Diners can expect to see modern versions of French dishes like the Brandade Beignets, which offers salt cod and potato fritters, served with a cornichon aioli. Other dishes like the Roasted Half Chicken. The bird comes glazed with a candied garlic jus. Expect to see French options like the Asparagus Mimosa, which consists of blanched & chilled asparagus topped with finely chopped hard-cooked egg, Dijon vinaigrette, capers, herbs, and salumi breadcrumbs. Other options from the new dinner menu include: Beet Fourchette, Trotter Cake, Duck Confit & Cabbage Salad, Pasta “Rags”, and Steak Frites
The dinner menu will also feature a rotating Salumi spotlight, hand selected by Chef Staton, which uses fresh, seasonal produce to offer a new side of Lardon salumi. Diners will also be offered Lardon’s housemade desserts, like the Chocolate Pot de Crème or Lemon Tart, which features a brown butter crust, strawberry-pink peppercorn compote, and salted whipped crème fraîche.
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