Recently, Portland Pedal Power added two culinary superstars to our vendor list: Lardo and Grassa. Both restaurants are part of the ChefStable, a restaurant group behind some of the best restaurants in the city. We are excited to begin delivering heaping piles of yum from these two bigwigs. Need a Lardo office lunch or a Grassa pasta bar? Call us.
LARDO: 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 alter 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 at SE Hawthorne and SW Washington, as well as up North on Williams Lardo serves as a mecca for those seeking a unique deli experience.
GRASSA: Despite the epic eagle motif on the wall, the stoner-rock on the turntable and general industrial feel of the place, you cannot get a tattoo at Grassa. You can, however, get meticulously crafted bowls of fresh pasta on the fly, paired with traditional and seasonal salads, delicious appetizers and tasty cocktails. The brainchild of Lardo kingpin Rick Gencarelli, Grassa pushes the concept of artisan comfort food slung in a no-frills fashion. But don’t get us wrong; the sounds of throttled guitars and pummeled drums may echo through the place, but Grassa has nothing but love for you. When enjoying Rick’s family meatballs coupled with a refreshing Coca-Cola & red wine cooler, taking in the newly born pasta packaged and available for your take home enjoyment, try to not notice the heart on their sleeve.
Behind both these popular eateries is chef Rick Gencarelli. Upon graduating from the Culinary Institute of America in New York, Rick spent four years as sous chef at Todd English’s Olives. Rick moved cross country to San Francisco where he worked at both Rubicon and One Market restaurants. He crossed the continent once again to open Miramar Restaurant and Olives Restaurant in New York City. Later, Rick became the Chef at the Inn at Shelburne Farms, located on the non-profit environmental education center and working farm in Shelburne, Vermont. In 2009, Rick and his family moved to Portland, drawn to the diverse food culture and its commitment to local, sustainable, farm to table cuisine. Rick opened Lardo as a food cart in September 2010, and now has three thriving brick-and-mortar restaurants.