"Chef Jorgé Guzmán impressively managed to open Petite León a year into the pandemic. Not long after, the restaurant earned him a James Beard nomination for best chef Midwest. Guzmán draws on his Yucatán peninsula roots with this menu, like the pollo al carbon, for example, or the Bavettee in piquillo sauce. The piquillo peppers, stuffed with tangy goat cheese, are a must; as are the fresh tuna agua chile and the creamy tamale. Bar lead Travis Serbus’s cocktail menu is notable as well. Look for citrus-forward pours like the Moon Dog, made with mezcal, tamarind, and lime." - Eater Staff
Lucy Hawthorne