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$75  + Tip/Tax
Wed, 5/13
5:15 PM & 7:45 PM
Center City

Leo

Day 1: 5-Course Globally-Inspired Tasting Series

Opened a year ago in May inside the Kimmel Center for the Performing Arts, this Mediterranean-flavored eatery hopped right onto Philadelphia Mag's List of “Philadelphia’s 15 Best New Restaurants.” Executive Chef Chris Cryer, who grew up on the Chesapeake Bay (hence, his affinity for seafood), has led acclaimed kitchens in New York City and across the Mid-Atlantic. At Leo, his menu artfully blends the vibrant, fresh flavors of coastal cuisines from around the world. Seasonal, locally sourced ingredients take center stage in standout dishes like squid ink campanelle tossed in a rich lobster and aged ham ragù, and delicate lamb merguez dumplings served with cardamom yogurt and bell pepper hot sauce. And, of course, we have to mention desserts like spiced carrot cake with toffee and citrus and chocolate & caramel with Chantilly cream. And where does the name Leo come from? Leopold Stokowski, the visionary Music Director of the Philadelphia Orchestra. Like Stokowski, this Leo aims to captivate with a spirit of innovation and warmth, offering a dining experience that is genuine, inviting, and elegantly nuanced. Come join us!

About the Host:

Chris Cryer

Executive Chef

Hailing originally from the Chesapeake Bay, Chef Chris Cryer led acclaimed kitchens in New York City (including most recently leading the kitchen at Peak) and across the Mid-Atlantic before bringing his vibrant, personal cooking style to Philadelphia.​ His menus reflect a love of fresh ingredients and coastal influences.

The Lineup

All courses will be individually plated. This menu will be Shellfish and Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Lettuces by Leo

    whipped feta, bell pepper hot sauce

  2. Badger Flame Beets

    blackberry, sunflower seed

  3. Coriander Cured Hiramasa

    sicilian olive, cherry, artichoke

  4. Burnt Honey Duck Breast

    slow cooked stone fruit, pistachio

  5. Polenta Cake

    buttered cream cheese, rhubarb

Leo

1414 Spruce St

Philadelphia, PA 19102

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Leo will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Bonito Flakes and Hiramasa/Hamachi in Course 3 and Duck in Course 4. Substitutions will be provided.

  • Pescatarians: There is Duck in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1 and Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will not be provided
    • Cheese: Sheep's Milk Cheese is in Course 1. Substitutions will not be provided. Cow's Milk Cheese is in Course 1, Course 5. Substitutions will not be provided. Goat's Milk Cheese is in Course 1. Substitutions will not be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Bonito Flakes and Hiramasa/himachi in Course 3. Substitutions will be provided.

  • Eggs: There are Eggs in Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Pistachio in Course 4. Substitutions will be provided.

  • Alliums: There is Garlic (Cooked), Onion (Cooked), Red Onion (Cooked) and Shallot (Cooked) in Course 1, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 3 and Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Shiitake and Porcini in Course 2, Shiitake in Course 3 and Shiitake, White Button and Cremini (Baby Bella) in Course 4. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.