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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4.52,138 reviews
Photo of Stephanie A.
Stephanie A.
1/3/2026

Coming back to update this review after my second visit and can confirm still one of my favorite restaurants in Portland! This time we got the chicken bites, a different salad, scallops, bao...

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Nicholas O.
1/5/2026

Overall a good meal and overall experience! Tuna: Bright sauce with a nice mild spice. Potatoes add some sweetness but the avocado didn't really do much for me. The tuna flavor itself wasn't...

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Rayna A.
12/23/2025

I don't know that they have a bad thing on the menu, but I can say that the hanger steak is hands down the best flank steak in Portland. FLANK That smoky candy bacon jam and red sauce just works...

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Claudia C.
1/8/2026

We had a reservation for two and got seated in a roomy booth spot with views of the gorgeous fish tanks! We thoroughly enjoyed our meal and can't wait to come again. It might be our new favorite,...

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Marylyn T.
12/14/2025

Second time here and I honestly enjoyed it more this time around! My favorite dishes of the night were the shrimp ceviche and scallops. They were perfection. I would skip the foraged mushrooms...

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