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Leo’s
Northern Thai
Bird's-eye chiles, not hatch, set the tone at this Southeast Asian restaurant inside a former furniture workshop. Zak Pelaccio, who made his name with Malaysian cooking at Fatty Crab in New York, opened the place with a young chef running the kitchen who handles spice with confidence. The pork belly steak draped in prik phao paste and Thai basil keeps people coming back, and the crab steamed custard sells out most nights. On the New York Times Restaurant List for 2026.
The awards strongest first
- Esquire The Best New Restaurants in America
- The New York Times 2026 · The Restaurant List
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Northern Thai pork laab
“You will not soon forget tingling northern Thai pork laab or the fermented tofu-mustard sauce that comes with the crumbly-crispy fried chicken.”
The New York Times, 2026 -
Fried chicken
“You will not soon forget tingling northern Thai pork laab or the fermented tofu-mustard sauce that comes with the crumbly-crispy fried chicken.”
The New York Times, 2026 -
Crab steamed custard
“If you’re eyeing the crab steamed custard, get there early, because it sells out nightly.”
The New York Times, 2026
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