$35 for a margarita pizza lol
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I just changed a setting, might now allow 12.
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now you tell me 
anyway itâs all good! people have seen these dishes before.
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Hi Matthew, Off topic and mostly FYI, but why are so many links in Eater bad? I often use the link the says website but the link is not for the restaurant. sorry no examples but this happens more than on a few occasions.
Likely in most cases the link was correct when the article was published and the restaurant didnât keep it up.
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Late to the party but adding my two cents to the conversation. Walked in at open and got in easily.
@PorkyBelly and @pomodoro talked me into the oysters and Iâm glad they did! Delicious and whatever theyâre doing is magic. Thanks for the rec!
Also got the cali prese after all the talk of tomatoes and I find them worth it despite the cost. That smokiness was a real delight. Honestly I didnât need the cheese. Just more tomatoes in that sauce please! 
I was tempted to dig in to the leftover sauce haha.
Last dish I ordered was barbecue margherita which I also really enjoyed. Sadly, I was still feeling lunch (too many carbs for the day 
) so I had to call it quits halfway through and skipped dessert 
. Just means Iâll have to come back and try more next time! And maybe go with people. Maybe thatâll help control the cost a little because that quality definitely has a price!
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much eyeroll about the âfamousâ stuff. i donât want to get into the weeds here; feel free to DM.
went back thursday. spotted our boy @matthewkang at a three top right behind the host. crowd really thinned outâno problem grabbing a reservation and far less busy than before.
tilefish crudo - $29
solid. hit all the right high notes to balance out a fair amount of spice
deer tartare - $37
this is the best thing on the menu, IMHO, and it is good. reasonably priced.
cali-prese - $29
look boys, iâm gonna say off the bat: great dish. but i know youâve experienced this exact combination of flavors before. i also know that peeling tomatoes is not a miracle. the discourse around this and glazing is what bothers me.
margherita pizza - $32
bottom crust was righteous this time, but the pizza still feels objectively bad. cloyingly sweet sauce. (they use Early Girls??) our server, unprompted while setting it down, recommended spooning the remaining cali-prese juices over it. the vinegar/honey/etc. did round out the flavor perfectly. i shouldnât have to order the right combination of dishes to combine shit myself, though, and a good margherita doesnât need to become a different pizza.
(btw, it is an extremely fun and cool experience to cut your own pizza, straight out of a wood fired oven, with your bare hands and fabric shears. thatâs such a cool and very fun thing to do as a guest.)
soft serve with honeycomb - $18
hamburger: the best part of this dessert was the Biscoff sandwich. they are âhousemade Biscoff-inspired cookies,â where the team does an unbelievable job of replicating the Biscoff taste and lookâright down to the rippled edges and âLotusâ brand name emblazoned across the cookie. if i didnât know better, iâd say there were actual Biscoff.
tuesday: did we just pay $18 for soft serve?
â
the least expensive items on the menu are the best dishes theyâre slinging. dishes that make me excited. if you avoid the wood-fired items, the central thrust of their menu, and go for the least expensive itemsâitâs a pretty good meal. thatâs crazy for their mission statement. nobody iâve taken there has expressed any interest in going back.
went cheap this time. we didnât do the the $320 seafood tower. havenât had the $225 caviar waffle. both feel like awkward $$$ showmanship. itâs all in the game, but i hate it here. leopardo might be appropriate for the area and people who love Met [Him|Her] at a Bar, though.
i donât mean to be antagonistic, and i have genuine love for nearly everybody on this forum and everyoneâs recs, but this oneâs a mindfuck for me.
final thought:
absolutely fuck off with this. disrespectful.
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Iâm with you on this place.
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you capture a lot of what frustrates me about leopardo. itâs unfocused, from the menu to the pricing. itâs often too cute by half, like cutting your own pizza with gold scissors. and some of its decisions are just plain tacky â like spray painting a mixer gold and using it as a big champagne bucket.
that said, i think the salad, the cali-prese, a pizza, and soft-serve is a very nice weekday meal for 2. and i think thatâs where this restaurant ultimately nets-out. which seems consistent with how the place was pitched when it originally opened.
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Iâm with you on this. Whack move.
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I mean if itâs so important/valuable why was it left behind/not worth transporting in the first place?
Just seems like a cheeky way to keep the mixer in the mix
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Our hypothesis about the oysters is that they are flavored with the same âpickled seaweedâ stuff that is in the granita.
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The more whining on here about âwhat this place is supposed to be,â the more I like it
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I think Iâm one of the whiners that you refer to.
My concern is that I like the restaurant and wish there was more of it like it in LA â some of the food is great and, at the very least, itâs inventive and interesting.
The problem is that thereâs reason to think that the restaurantâs seeming inability to figure out what it is might be impacting the business and the sustainability of the restaurant.
Case in point â the âno pizzaâ thing, which didnât seem to work out (and which, to their credit, they bailed on immediately).
This sub will also recall that âwhat the restaurant is supposed to beâ was a part of the conversation around the restaurant when it opened, with Skenes talking about how this was his attempt at a casual, neighborhood restaurant. This issue didnât come out of thin air.
I donât think they ever said theyâd stop making pizza, only that they were going to split the restaurant in two, a pizzeria and something else. Which reportedly might still be the plan.
Thatâs what I meant by âno pizzaâ â that you couldnât get pizza if you ate at Leopardo, and had to instead go next door.
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Once mixers get to a certain size and age they may not be worth fixing nor transporting because if itâs a 60 quart mixer it can weight 700+ lbs.
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Thatâs what i figured, like itâs not a monument, just a pain to deal with
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6 oysters. great. love the granita - not icy, but melty. cold and clean.
lobster cocktail. nicely done, kind of mi-cuit. kizami (chopped and marinated wasabi, as found in dishes like takowasa) was a nice kick to the cocktail sauce. really quality.
cali-prese. flavor bomb. lots of smoke and a bit jolt from the honey vinegar. powerful dish, lots of umami.
they ran out of the lamb saddle that roamed free.
barbecue tomato pizza. lots of sweet smoke. great crust. i get why people love this and why some wouldnât. the flavor profile is a bit different but the dough tastes great. i quite liked it.
wild boar lasagna. i couldnât tell if i liked this or not. the noodles are interesting. a touch of crisp but not crunchy. nice, but itâs not at all a traditional âlasagna.â the sauce was very runny and oily probably because the wild boar sausage bled a bit. the sausage itself had some spices that made me think of Middle Eastern or Mexican food, particularly with the accompanying marinara sauce with chiles (tasted a bit like bottled Picante salsa). good texture but the flavors were odd to me.
soft serve with caramel. quite impactful. i like it. itâs rather similar to Anglerâs but I remember Saisonâs differently over the years.
filthy martini. great. tons of umami. like a pummarola tomato water with giarnaderia. strong umami and some spice, really interesting. i guess itâs a really savory gibson in a sense.
artimaro cocktail. i like this one.
rhubarb negroni and strawberry tickler also very nice.
doesnât seem like a big order but for some reason we were stuffed.
i think a good meal for 2 is:
- 6 oysters
- cali-prese or maybe simple salad
- bbq tomato pizza
- sundae
- 1 cocktail each
not cheap but not crazy.
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On my 6th bag of popcorn.
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