Busting your balls a bit and have appreciated your post trolling phase, but how is ingredient quality, a big criterion for you on here, not just a proxy for ingredient cost, especially given that you can’t know the provenance of most ingredients?
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Stop doxxing “no ig” porky lol
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Example: I doubt that the ingredients in the soft-serve are very expensive, but it is hella delicious. Not sure how it could be improved. Same for the green salad. Ingredients don’t have to be rare or labor-intensive to be delicious.
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hahhhaha I love it 
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The green salad and soft-serve are not among the sticker-shock dishes. Most nights if you stuck to the lower-priced items you could eat well at Leopardo without spending more than you would at Mother Wolf.
That’s the case for most everyone here. I don’t use a pseudonym, but pretty much everyone else does. In theory a restaurant could identify me from a reservation but I’ve had VIP treatment that made me suspect that only once.
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Do restaurant folks actually read this board and take notes on customers?
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Not wrong! But this is why breaking out ingredient quality as a criterion is kinda silly and often becomes proxy for (perceived) cost. That two identical ingredients, say imported Italian mozzarella, can taste so different indicates how hard ingredient quality is to assess and how it’s prob better subsumed into just how something tastes.
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Yes. Some do read. I don’t know if they are taking notes on customers but they read it. I know a couple that have made changes based on comments here.
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Fair. Sometimes it is stark though. Like, there are certain restaurants that use shredded American factory cheese on their pizzas and served powdered American “parmesan.” These just don’t have anywhere near the flavor of buffalo mozzarella and parmigiano reggiano. If this goes back to my comment about Sei – not everything I say is correct. I’m just stating impressions. I just have an impression that Mother Wolf and Funke are using more flavorful cheeses than Sei. Maybe they’re using exactly the same buffalo mozzarella, I don’t know.
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Not when sourcing is central to what makes a restaurant’s food better than competitors’. All else being equal, it makes a significant difference. With things like tomato or melon salads or raw shellfish, it’s crucial.
Though superior sourcing usually goes hand in hand with more attention paid to other aspects.
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Please. This is pedantic and quite an uncharitable reading of my comment. I’m making a specific point to @PeonyWarrior, a point I’ve made to them before, about ascertaining ingredient quality at high end restaurants when it’s unknowable. Don’t decontextualize to pretend I’m making a point I’m not making.
It’s about diminishing returns in certain contexts, not absolutes.
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But there is a huge market out there for that. Probably why there are mom and pop pizzerias every three blocks. People open pizzerias and believe it’s the easiest product in the industry. Nothing could be farther from the truth. Making a foie gras terrine consistently everyday is far easier than dough which is a living breathing thing that changes everyday. It’s why there’s so much bad pizza out there. And a product that everyone is familiar with but few have actually tasted next level pizza.
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No offense intended, there are so many posts here that I just took it at face value.
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Any next level pizza places in L.A.?
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Yes. Yes.
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People seem to like Leopardo — so much so that, when they recently made an announcement suggesting that pizza was no longer on the menu, LA food message boards darn near rioted.
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Really miss your Hainan chicken and soy sauce chicken!
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I’ll be there tonight on the early side. Curious to see what the latest menu is like.
The menu in sunlight
Lobster cocktail and a dozen oysters
Napoletana pizza
Wild boar lasagna
Lamb saddle
Now it’s become a thing lol last time I was here I asked for a few extra cookies so they sent out four. They did the same without me even asking. Love that.
We ordered more but for the sake of gatekeeping I’ll only post five photos since that’s the only amount the Federal Trade Commission allows.
Excellent food! I just wish the grilled fish would come back as my son likes to eat that. They said it’ll come back once tilefish come back in season. Guess there aren’t any other fish in the sea.
Skenes said the switcheroo to pizzeria/Leopardo is still in flux. They’ve still got decisions to make, so stay tuned. Hopefully we’ll have the full story on Eater.
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Also looking forward to his upcoming new spots!
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