Lardo East Verified

Bringing fat back since 2010.


Pries start at $3 and go up. Growler Fills $10-$15.


Pork Meatball Banh Mi pickled vegetables, sriracha mayo, cilantro, cucumber… 11 Korean Pork Shoulder house kimchi, chili mayo, cilantro, lime… 11 Kumar Burger American cheese, pickles, castle sauce, griddled onions…9 Add bacon..2 Make it a double..4 Italian Tuna Melt provolone, Mama Lil’s, olive tapenade, fennel, caper mayo… 12 Griddled Mortadella thinly sliced mortadella, provolone, Mama Lil’s, mustard aioli…11 Nashville Hot Fried Chicken hot honey, bacon, pickles, Duke’s mayo, white onion… 12 Bronx Bomber shaved steak, aged provolone, salami, pickled peppers, Duke’s mayo… 14 BLT smoked pork belly, Heirloom tomatoes, basil mayo… 13


Lardo Fries fried herbs and parmesan… 5 Dirty Fries pork scraps, marinated peppers, fried herbs, parmesan… 10 Soup tomato… 4 with grilled cheese… 7 House Kimchi… 4 Potato Salad cheddar, sour cream… 3 Mac Salad pineapple… 3

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What is Lardo?

A type of salume made by curing strips of fatback with rosemary and other herbs and spices.

Who We Are

Starting life as a food cart in SE Portland, rarely has a spot been so aptly named. Rocking an ancient charcuterie moniker that truly serves as a harbinger of things to come, Lardo is a sandwich shop that worships at the altar of bovine & swine. Using old-world techniques, contemporary flourishes and a gonzo approach, Lardo proudly celebrates its excesses. Pushing a menu that features pork drenched double burgers, a giant meatball Banh Mi, and hand-cut french fries (again) smothered in pork, Lardo also has beer. Lots of beer, actually. Rotating taps of knee-buckling craft brew greatness, backed-up with a refreshing mix of premium cocktails. Operating on both sides of the river, Lardo serves as a mecca for those seeking a uniquely smash-mouth deli experience.

Chef & Owner: Rick Gencarelli

Rick was a passionate culinary student in his own right when he decided to enroll in the Culinary Institute of America in New York. Following an externship at Aqua in San Francisco, Rick graduated and returned to Todd English’s Olives. After four years as sous chef at Olives, Rick worked at both Rubicon and One Market restaurants in San Francisco. He returned to the east coast to open Miramar Restaurant in Westport, Connecticut and two years later, Olives Restaurant in the W Hotel in New York City.

After three years in New York City, Rick, his wife Sheila and his two sons, Luke and Miles, moved to Vermont. Rick became the Chef at the Inn at Shelburne Farms, located on the 1400 acre non-profit environmental education center and working farm on Lake Champlain in Shelburne, Vermont.

In 2009, drawn by the unique food culture, Rick and his family moved to Portland. Rick opened Lardo as a food cart in September 2010 after deciding it was the best way to get to know Portland and for Portland to get to know him.

  • Price $3
  • Listing categories Food
  • Slogan Bringing fat back since 2010.
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
11:00 am - 9:00 pm 11:00 am - 9:00 pm 11:00 am - 9:00 pm 11:00 am - 9:00 pm 11:00 am - 9:00 pm 11:00 am - 9:00 pm 11:00 am - 9:00 pm
  • Address 1212 SE Hawthorne Blvd, Portland, Oregon, USA
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