Who owns joseph leonard

Nice because it's served on a croissant, and we like that. This is a good brunch option, and comes with some of those brussels sprouts. One of the better things we've had a Joseph Leonard, brunch or otherwise. Excellent hand made pork sausages with a huge extra crunchy hash brown on the plate. Order this and a bloody mary with a beer chaser and you'll be feeling like a million bucks. The homemade biscuits were nice, but the gravy was too light and not porky enough.

Having biscuits and gravy on the menu is cute and all, but please don't tease me. There should be so much thick gravy on the plate that I can't see the biscuits, but merely sense their presence. Home Cities Pick the perfect spot for every situation.

Travel Guides Plan your trip and eat like locals. Send Us Feedback Enter your email. Add a short message. NYC Review. Venue Info Via Foursquare. New York, NY Get directions. Visit website. Call restaurant. Saturday 9am-. Sunday 9amam. Monday amam. On August 16, New York will become the first city in the U. Can you feel it in the air? The sudden cold, a hint of snow, the surge of love songs everywhere? Global Dining Access For Restaurants. Joseph Leonard. Now Open. This restaurant has committed to taking certain safety measures to provide a safe, comfortable dining experience.

Protective Equipment. November Su. December Su. Selected Date November 12, Notify On. I tip my hat to everything that Jim and the team in the kitchen have been able to pull off. What was the review process like? GS : Critiques were coming in right away, and the most frustrating thing is when someone takes a shot at something that we, ourselves are questioning. By the time the review came out, it had been off the menu for two weeks already. And you say, "Okay that dish takes too long to pick up, that dish takes too many pans.

That wine is not getting served at the right temperature, that cocktail takes too long. So, we have to challenge ourselves to get with it quickly. Take the praise humbly and take the trash talking in stride. Gabe, what were the challenges of catering to a steady steam of regulars, and also people checking the place out for the first time? GS : I think I really have to pass most of the credit to the front of the house staff here.

Just hang out and have a good time. As you expand, what are your priorities with this restaurant? GS : I think the important thing as we expand is, number one, to continue to raise the bar for ourselves here, to continue to stay grounded here, to never forget or lose site of the fact that this is our flagship, this is our lighthouse, and to keep this team in tact.

That to me then leaves this place weak. And fortunately for us, the staff that works here wants to stay here. A large part of it has to do with how many amazing things have happened with my relationship with my wife Gina. She was with me when I signed this lease, and bringing Jim and I food, and helping us paint, and helping us during construction.

After we opened, we made the decision to work together, we got engaged here. We had our rehearsal dinner here like two weeks ago. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. By choosing I Accept , you consent to our use of cookies and other tracking technologies.

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