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Lechon

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113 SW Naito Pkwy

Portland, OR 97204

+1 (503) 219-9000

http://www.lechonpdx.com

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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Reviews

4.52,134 reviews

Hutton W.

11/11/2025

I have been to Lechon a few times in the past couple years. Tyler has happened to be my server *almost* every time. As someone who loves her repetitive comfort food, it's hard for me to try new...

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Catherine C.

11/29/2025

OMG! We had the most amazing meal here tonight. !!! The restaurant is rustic-cute, warm and inviting. Service is super friendly, our server Akayla was helpful, knowledgeable and efficient. And all...

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Latwaun J.

11/8/2025

Lechon is quintessential Portland. Located along the historic waterfront on SW Naito Parkway, this South American-inspired spot seamlessly blends the fiery cooking of Argentina, Chile, and...

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Jozef S.

10/27/2025

Fresh ingredients, unique flavors and a memorable experience. Service and atmosphere are excellent. My only suggestion would be to dial back the quantity of sauce or dressings on many of the...

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Peter H.

11/8/2025

Chef Jaco Smith hit it out of the park with LeChon. The underrated item was the Grilled octopus with chorizo, potatoes, preserved lemon, and salsa verde. Holy moly this was great.

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