Seafood fanatics will love Leo’s Oyster Bar in downtown San Francisco serving jazzed up classic cocktails and a plethora of seafood delights.
Leo’s Oyster Bar opened up a few months ago from the same restaurant team of Marlowe, Park Tavern, and The Cavalier, all popular and tasty spots in the city. At Leo’s Oyster Bar, they offer a full raw bar (oysters, clams, cooked and chilled seafood), various small appetizers, soups, and main courses. Pretty much everything on the menu sounded amazing especially if you’re a seafood lover like me.
We started off with three kinds of oysters: the hammersley, shigoku, and kusshi (the hammersley and kusshi were my favorites) served with a spicy cocktail sauce and a citrusy mignonette. These oysters were outstanding with a clean crisp flavor with a slight brininess.
The caviar bites were also another standout. Fluffy truffled flavored mini beet pancakes piled high with tangy crème fraîche and Osetra caviar. The other two kinds of caviar bites sounded amazing as well (salmon roe and golden trout roe).
The scallop crudo was served with a relish of cucumber, jalapeño, and radish. This was probably my least favorite dish only because the relish itself was over salted and took away from the natural sweetness of the delicate scallop. This dish would have been great but it was just too salty.
The ahi tuna carpaccio was delicate and paired great with the crunchy aromatic tea leaf salad. The toasted garlic and peanuts added a nice textural component.
After all the raw seafood, we had the clam chowder, one of my favorite foods ever! Little sweet clams in a hearty flavorful broth served with toasted garlic toast, so good!
Lastly, we had the lobster roll dressed in uni butter served on a buttery brioche bun. Since they already cut the roll in half for us, it was the perfect amount of food. Otherwise eating a full lobster roll by yourself with all those fries would be a lot of food and you wouldn’t be able to try other items off the menu! The lobster roll was solid, nice tender chunks of sweet lobster meat, but the one I had in Boston was slightly better.
We ended the meal with two very simple desserts. The lemon mousse was light and creamy topped with crunchy brown butter streusel. The blood orange creamsicle float was tart and refreshing with a scoop of sweet vanilla ice cream.
Overall, I really enjoyed the vibe and food at Leo’s Oyster Bar so my rating is an 8/10.