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Leopold's New Chef/Menu

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leopold%2010-18-12.jpeg312 Dining Diva gets a taste of the fall menu by new Leopold chef Michael Dean Reynolds, who brings his culinary style over from The Gage. Highlights include smoked rabbit leg drizzled in rabbit reduction and seared diver scallops with pears as well as the plats du jour, daily specials which include braised short ribs and a $30 prix-fixe mussels dinner on Sundays. A Belgian-influenced brunch is also planned to start on Nov. 11. [312 Dining Diva]


1450 W Chicago Avenue, Chicago, IL 60642 312 348 1028