"Chef Chris Thompson is a patient man. He’s waited for two years to introduce Lardon, his hotly anticipated cafe and salumeria on a bustling corner across from the CTA’s California Blue Line Stop, channeling the fortitude he learned from the laborious process that curing meat demands. At long last, this week he’s opened the restaurant as a culmination of everything he’s worked toward throughout his decades-long career: an industry-friendly neighborhood haunt serving what he hopes is the best charcuterie in Chicago." - Naomi Waxman
