Petite León

"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 glazed pork belly with a creamy, feather-light masa panisse. The piquillo peppers, stuffed with tangy goat cheese, are a must. 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

"Petite León wears a lot of hats—it’s laid-back enough to be a comfortable neighborhood hangout, but it will impress a date thanks to the fancier flourishes like leather banquettes and a sepia-tone-glowing chandelier. The chef grew up in the Yucatán, so the food draws from that region while blending flavors from around the world that work well together: like steak frites with chipotle butter or clam cream sauce linguine that packs a punch from sambal matah, a spicy Balinese condiment. You’ll see similar themes on the cocktail menu, including an oaxacan Old Fashioned made with mezcal and chocolate bitters. " - stacy brooks

"Petite León serves a number of brunch staples in line with the restaurant’s broader Yucatecan menu, like chilaquiles and a Benedict tamal with chorizo and a chipotle hollandaise. But there’s magic in the sides and snacks, too, like the smoked bacon, churros rellenos, and corn cake topped with whipped butter and cinnamon agave. Oysters are served by the half-dozen. Brunch is Sunday only." - Eater Staff

"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

"Petite León doesn’t serve strictly Mexican fare, but the influence from chef Jorge Guzmán’s native Yucatán is the thread that ties this menu together. Try the tostada with gem-like morsels of tuna, the spice-rubbed pollo al carbon, and the creamy, feather-light tamale. Petite León has a new brunch menu, too, featuring chilaquiles, churro rellenos, and an eggs Benedict with masa panisse and chorizo." - Eater Staff