Flair Magazine In recent years, the city of San Francisco has emerged as a rising star in terms of culinary innovation and elegantly executed cuisine. While the city boasts a large and diverse range of restaurants highlighting ingredients from exotic and far-flung locales such as Sardinia and Guam, fresh and classically prepared seafood remains the mainstay of the San Franciscan culinary scene. Featuring a range of dishes and cocktails that embody the spirit of the San Francisco Bay, Leo’s Oyster Bar is the chic seafood spot that we crave.
A fun and funky mix of upscale fare and quirky décor, Leo’s is all about old-meets-new. With an interior undoubtedly inspired by famed 1940’s interior designer Dorothy Draper, Leo’s atmosphere features an eclectic mix of black and white tile, tropical print wallpaper and fine wood accents. Decidedly anti-minimalist, interior highlights include a long pink onyx bar, tropical patio chairs and lush vegetation throughout.
Leo’s Oyster Bar is the fourth addition to the Big Night Restaurant Group, which includes Marlowe, Park Tavern and Cavalier. Executive Chef and partner Jennifer Puccio expertly curates the menus for each restaurant, with cuisine ranging from classic pub fare to new American. While all of Puccio’s restaurants are characterised by warm and efficient service, each space possesses a unique and distinctive feel.
When it comes to the Leo’s menu, oysters are obviously the highlight. With over a dozen variations, diners can order oyster combinations in addition to platters of caviar, crab, shrimp, lobster and other cold seafood items from a handy checklist. Other cold menu items featured include several variations on caviar and crudo, including Japanese himachi and ahi tuna carpaccio.
Despite its name, Leo’s also features a range of expertly cooked dishes featuring decadent ingredients. Small hot plate offerings include three different hot oyster preparations (think devilled egg fried oysters and oyster carbonara) along with crab and lobster cakes, and the restaurant’s famed tater tots alongside a scoop of brandade and tapanade. For those with bigger aspirations, large plate offerings include a New England lobster roll, black cod with rogusa squash and braised short ribs.
A list of well-crafted cocktails round out the Leo’s menu, with diner favourites including the Island Girl, a mix of rum, banana and spices, and the cheekily named Office Supplies, featuring scotch, amaro and vermouth. For those looking for a no-holds-barred experience, look no further than Mr. Nicholas Liquid Lunch. Named after partner Anna Weinberger’s husband and business partner, James Nicholas, it consists of a martini with either Ketel One vodka or Bummer & Lazarus gin, accompanied by a bowl filled with an array of pickled vegetables. With a menu featuring dishes that are both classic yet decidedly unexpected, Leo’s Oyster Bar is the perfect updated San Francisco seafood experience.
Written by: Kate Dannies
