LOGAN SQUARE — An “all-day salumeria” with a menu full of in-house cured meats, artisanal cheese and sandwiches is taking over the former Township in Logan Square.
The spot, called Lardon, will focus on cured meats and salumi made in-house in a “curing cave,” according to a news release. Along with artisanal cheese and sandwiches, Lardon will serve coffee and an array of market goods.
Owners Steve Lewis and Chris Thompson, formerly of Centennial Crafted Beer + Eatery in River North and Coda di Volpe in Lakeview, respectively, are aiming to open the spot at 2200 N. California Ave. soon, but they haven’t pinned down an opening date, spokeswoman Alexis Cohen said.
“Thompson’s charcuterie program focuses on utilization of the whole animal, sourcing from local farmers and purveyors throughout the Midwest,” Cohen said in a release.
In addition to serving as opening partner at Coda di Volpe, Thompson was the executive chef at A16 in San Francisco and helped launch The Nickel in Denver.
Lardon is the first restaurant under Meadowlark Hospitality, a group formed by Thompson and Lewis.
The pair is expanding the restaurant’s footprint by taking over the adjacent storefront at 2202 N. California Ave. and the west side of the building near the alley on Palmer Street.
Before Lardon, the corner storefront, situated across from the California Blue Line station, was home to Township, a vegan restaurant known for its unpretentious vibes and adjoining music venue. The restaurant and venue closed in 2017 after a five-year run. The storefront sat vacant before Lewis and Thompson took over.
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