CHIReview
photo credit: Jack Li
Lardon
Included In
Lardon makes the best pastrami in Chicago. And yes, we realize the gravity of that statement.
This casual daytime spot in Logan Square is a salumeria, which means it has lots of cheese and various meats they cure in-house. The small menu also has charcuterie boards, salads, and sandwiches.
But that pastrami is the main reason we keep coming back here. It turns out that Chicago’s best pastrami makes for an incredible Reuben, which is made more interesting with the addition of goat gouda (Midnight Moon if you’re into cheese-mongering) and housemade sauerkraut that balances out the richness without overwhelming the smoky flavor of the meat. That same thoughtful sandwich engineering extends to the deceptively simple finocchiona and butter sandwich, which has a layer of salted arugula.
photo credit: Jack Li
Unsurprisingly, a place specializing in meat and cheese curates one hell of a charcuterie spread. So instead of a la carte-ing your own, order the Chef’s Board. It comes with a wide selection of meat and cheese, and housemade accoutrements like onion jam, smoked almonds, and truffle lardo that we classify as a condiment because we put it on everything.
While this place is primarily a daytime spot during the week, they also serve a wonderful dinner Friday through Sunday. That’s when you can order dishes like crispy pork trotters, confit duck leg with poached pears, or a complex plate of roasted carrots with amaranth, quinoa, smoked carrot puree, and pickled dates. Basically, anything to make your European bistro dreams come true. Our favorite way to enjoy this little cafe is to come here with a friend, and catch up over a glass of wine and one (or more) of the above.
Whether hanging out with friends over wine and an elaborate charcuterie spread, or eating a Reuben solo while catching up on work emails, just know that the space is small. So if you want to guarantee a table, plan ahead and make reservations. After all, the best pastrami in town is worth it.
Food Rundown
photo credit: Jack Li
Chef’s Board
photo credit: Jack Li
Rueben
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Finocchiona And Butter Sandwich
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Carrot And Ancient Grains
photo credit: Jack Li
Pork Trotter Croquettes
photo credit: Jack Li