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LeChon•Portland, OR

South American•$30 and under

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Lechon is a South American dining experience that seamlessly combines the fiery cooking of Argentina, Chile and Patagonia, along with creative inspiration of the chef. Enjoy perfectly charred 28-day dry-aged ribeye, grilled octopus with chorizo, housemade piquillo pepper and pork empanadas, slow roasted lechon, refreshing ceviches and smoked bone marrow.Executive Chef Jaco Smith consistently pushes the boundaries on traditional Latin fare by incorporating wood-fired flavors into his cuisine while boasting a view of the Willamette River that few Portland restaurants can offer. Smith comes from a large family of cattle, sheep and grain farmers. He started cooking at a young age in his mother’s kitchen. His favorite childhood memories include the tastes of dulce de leche, flan and grilled breads, reminiscent of South American flavors and commonly found on South African kitchen tables.

Experiences at LeChon

  • Experience

    South Africa Dinner Series 2024

    Our executive chef (Jaco Smith) is back hosting a recurring dinner series celebrating the cuisine and rich culture of his native South Africa. Tickets are a $110 all-inclusive price (per person), which includes a six course meal (served family style with your own party), red and white South African wines (or zero proof options) and gratuity. There are options for regular seating or bar seating, and we are happy to accommodate seating requests or communal table seating requests. We look forward to sharing the flavors and diversity of South Africa with you! Note: A full vegetarian menu will also be available, please let us know how many vegetarians will be in your party. Other allergies and dietary restrictions cannot be accommodated.

    Oct 20, 2024 only
    $110.00 per person
    Prepaid

  • Reservation

    Standard Reservation

    Lechon is a South American dining experience that seamlessly combines the fiery cooking of Argentina, Chile and Patagonia, along with creative inspiration of the chef. Enjoy perfectly charred 28-day dry-aged ribeye, grilled octopus with chorizo, housemade piquillo pepper and pork empanadas, slow roasted lechon, refreshing ceviches and smoked bone marrow.Executive Chef Jaco Smith consistently pushes the boundaries on traditional Latin fare by incorporating wood-fired flavors into his cuisine while boasting a view of the Willamette River that few Portland restaurants can offer. Smith comes from a large family of cattle, sheep and grain farmers. He started cooking at a young age in his mother’s kitchen. His favorite childhood memories include the tastes of dulce de leche, flan and grilled breads, reminiscent of South American flavors and commonly found on South African kitchen tables.

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