Chef Joshua Skenes is back on the scene with Leopardo, a likeable spot with a laidback feel where the menu leans on seafood with a few pizzas thrown in for good measure. Come with a group to sample a variety, beginning with crispy red flint waffles with bordier butter and maple syrup, and splurge by adding Ossetra caviar aged for six months with country bacon salt. Then, tuck into a raw bar offering, perhaps the live prawn crudo with a kumquat and habanero sauce. A classic margherita pizza is never a bad idea or opt for their Hello Satan pizza with wild honey, chili, salumi, and herbs. End on a sweet note with tiramisu or a wild blackberry hand pie, made even better by adding soft serve. 
Cocktails like "Rhubarb like a Negroni" or a "Barbeque Old Fashioned" are impressive.