113 SW Naito Parkway Portland, OR 97204


LUNCHMon-Fri: 11a-2p
HAPPY HOURMon-Fri: 430p-530p, Sat-Sun: 3pm-5pm
DINNERSun-Mon: 430p-10p, Tues-Thurs: 430p-10p, Fri-Sat: 430p-11p

We will be closed for all services on Thursday, October 31st, and for lunch only on Friday, November 1st.

Located in a beautiful, historic building on Portland, Oregon’s Southwest waterfront.

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 braised brisket 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. Executive Chef Jaco Smith comes from a large family of cattle, sheep and grain farmers. He started cooking at a young age in his mother’s kitchen. She regularly catered themed events at their home which resulted in his falling in love with cuisines from around the world. 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.


Once a month, we close down the restaurant for regular dinner service and bring our family, friends, neighbors and community together to celebrate cuisine from around the world. Our guests explore international flavors over a six-course meal served family-style, cheers over themed cocktails* and regional red and white wines, and get to know each other just a little bit better with community-style seating. LeChon donates $5 from each and every guest to a diverse rotation of local and international organizations that we believe in. 

Tickets include all food, wine and gratuity. Our menu is carefully crafted by our culinary staff the week before the event, sourcing seasonal and local ingredients. We are not able to accommodate dietary restrictions or allergies. For seating requests or other inquiries, please email Bailey at: