Lardo

Thursday, July 12, 2012 - Lardo opened in July in the Arthaus studio/gallery/apartment complex just off Mare Street, and on a Sunday evening was busy. So busy, clearly, that the kitchen had run out of the most basic ingredient - the pizza base. But those supplied to us were very good, and the huge, domed, mirrored pizza oven is quite spectacular. The kitchen's other speciality is cured meats, all of which are processed in-house. So toppings include the likes of star anise salami, or juniper-scented speck ham with spinach, mozzarella and Belper Knolle, a pungent Swiss cheese. Alternatives come in the form of small plates, some so small it makes sharing between more than two people tricky. But ingredient quality was exceptional.