Leopardo
the brown bear neo-white russian
momotaru bloody mary
our ossetra caviar cured with country bacon salt & aged for 6 months, red flint polenta waffle, barbecue corn cob maple syrup, bordier butter
ice-cold oysters with pickled seaweed granita
warm olives in grilled olive leaf oil
giardiniera
hass avocado, tomato acquapazza, embered oil
deer tartare & marrow with sourdough cracker
cali-prese with 18 hour tomatoes, honey vinegar & basil
ocean tilefish crudo, olio santo, pickled chili, caperberry & lemon
classic caesar salad
re-marinara, country ham tomato sauce, wild oregano, olive oil, garlic (side of stracciatella)
margherita, buffalo mozzarella, early girl tomato sauce, olive oil, basil
white pie, preserved artichoke, buffalo mozzarella, olive oil, garlic & lemon
hello satan, spicy tomato sauce, chilis & salumis, wildflower honey, garlic & herbs (side of giardiniera)
grilled whitefish in the lords water
wild boar meatballs
tiramisu 2022
wild blackberry hand-pie with cream
Long departed from Saison, at one time America’s best Restaurant, Josh Skenes reemerged in Los Angeles May of 2024 with Leopardo, the former La Brea Bakery in Mid-Wilshire converted into what the Chef calls “a raw bar with Pizza.”
Always fanatical about Ingredients, this newest venture following his Michelin 3* years in San Francisco plus Angler in its focus on the best natural products available, Leopardo finds Skenes focused on rare terrain that is elegant yet casual with service far outpacing the price point for LA.
Self-described as “unfamiliar takes on the familiar,” a Pavesi Pizza oven capturing attention on entry, it is amidst brick and assorted artifacts that guests are seated to peruse the daily menu while the likes of Phil Collins and Prince play medium-loud overhead.
Only accepting reservations a week in advance so far, though walk-ins are welcomed, most will elect to begin with Cocktails including the two-part Bloody Mary, silky frozen Rose or the sweet yet savory “Neo White Russian” that rethinks the classic in a good way.
Best visited with a group, in this instance enough to share two of everything, starters include everything from Deer Tartare with crisps and spoonable Marrow to a classic Cesar or the “Cali-prese” featuring individually skinned Tomatoes that capture the essence of California Summer.
Also offering Olives, Oysters, Crudo and spicy Pickled Vegetables, plus a faultless Avocado in vibrant gel tinged by smoke, there’s no denying the spotlight nature of Leopardo’s crunchy yet yielding Polenta Waffle awaiting the addition of aged Osetra caviar, Barbecue Corn-cob Maple Syrup and Bordier Butter.
Turning attention to Pizza, four available on the evening after a power outage, Leopardo’s crust is the result of nine Flours plus Wild Yeast and a 48-hour ferment that bubbles big around the cornicione to yield an open web that is crisp yet chewy and ever so slightly sweet.
Predictably taking no shortcuts in terms of toppings, the Sauce canned by Skenes using Early Girls and Mozzarella housemade with Straus Creamery Milk, guests will find a classic Margherita alongside “Re-Marinara” enlivened by Smoked Ham and a sidecar of cool Stracciatella plus an all-new White Pie and “Hello Satan” loaded with Chilis, Salumi, Garlic and a kiss of Honey.
Offered without a Beef entree on Saturday, though Wild Boar Meatballs featuring a smooth grind and lots of complexity are available for carnivores, Tilefish comes grilled tender atop smoky Fish Sauce before concluding in desserts including Soft Serve, feather-light Tiramisu and a golden Blackberry Hand-pie.
www.leopardola.com