Petite León
American restaurant · King Field ·
Yucatán-inspired plates, burgers, and creative cocktails
Yucatán-inspired plates, burgers, and creative cocktails
"Beloved and born of the pandemic as a takeout operation in 2020, this Minneapolis restaurant later earned a James Beard nomination and will serve its final dinner on Wednesday, December 31; owners Travis Serbus-White and Ben Siers-Rients, along with their profit-sharing staff, plan to quickly reopen the Nicollet Avenue space as a more casual neighborhood bar with affordable cocktails, snacks, and handhelds — and yes, the signature burger is sticking around." - Jeffy Mai
"An intimate neighborhood cafe known for an exceptional burger and creative, citrus-forward cocktails; also cited for piquillo peppers and Basque cheesecake on the broader essentials list." - Stacy Brooks
"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
"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
"I’m interested in chef Tim McKee’s Basque-influenced restaurant at the West Hotel in the North Loop, which will center on charcoal-cooked dishes and pintxos, though construction and finer details are still being finalized." - Justine Jones