Susan W.

Amazing casual yet upscale feel, Brandy the amazing mixologist/wine expert was above amazing. Lance her protégé was so sweet, he's learning from the best!!!

Lily S.

If I ever dine here again, I will have to not care about what people think and just load up on their fan biscuits. O-M-F-G, it's layered as if croissant dough was used. When served warm with their honey butter... it's death by biscuit, yep. Hubby adored the Sourdough bread too (served with the same butter), which I'm happy about, as that meant more biscuits for me! As if we didn't have enough bread, we ordered the Bone Marrow knowing it's served with more bread (toasted and crunchy). I just remember the bone marrow itself was overly salty and greasy, so not too too enjoyable, but the house made dip that came with? I was eating that by the spoonful. I think it's some kind of onion dip but really couldn't work out the rest of the yumminess. Grilled Spanish Caesar was a nice delight to be had before the main course. My seafood pasta was very seafood-y, which I loved. The noodles were even thinner than angel hair so it was perfect. Hubby's 12oz steak was half warm and half cold, kinda weird. So we sent it back. They were going to comp it but we asked them not to, didn't want them to think we were trying for free steak! After they pan-seared more, it tasted much better, especially now the sauce was more like a glaze. However, it must not have been the best cut because the meat still felt stringy. This dish wasn't worth the price tag, in our opinion. Our server kept telling every table she served that her favorite dessert was the churro. I wish I had more room to have a dough-y type of dessert. So I settled on the new Hazelnut dessert. There was nothing wrong with it, just not too impressive, perhaps it wasn't sweet enough. Overall, we still had a fantastic night here. Thank you, Leonara!

Caitlin F.

This place is expensive but man is it worth it. First off, I will always recommend Leonora because it is inside a hotel, and for that reason it is not as busy as some of the restaurants out on the Vail strip. You can come in here and get a table right away without a reservation on most weekdays. The ambiance is very nice, intimate lighting and spaced out tables giving a romantic vibe. The bar is in the middle of the restaurant which has a wine rack up the ceiling in the middle, which I find very cool. Anyways onto the important part, the food. Have been here multiple times now and think you can't go wrong with any of it. Also, apologies for the photos of half eaten dishes, but the food was so good it didn't last long enough to take good pictures. Imported burrata - fresh burrata with a delicious pesto sauce Spicy Tuna Poke - this is a must if you like raw fish. The chips they were on were seasoned with a spicy rub and the tuna was fresh and delicious Crispy Brussel sprouts - amazing. Perfectly cooked (very crispy) and seasoned Crispy calamari - very good, wasn't anything super special or different than normal calamari so might not order it again at this price point Lobster fettuccine - absolutely fantastic. Not too fishy and the pasta sauce was creamy and delicious. Will note though that there were only claws for the lobster Roasted venison loin - if you are a venison fan, definitely recommend getting this medium rare. Perfectly cooked and had a savory cherry sauce I will always recommend this place to anyone in the area and will definitely be coming back!

Sienna P.

We went to Leonora for the Igloo experience and had a great time! The igloo was super warm, and cozy with a fireplace, heater, and blankets. The experience comes with a pre selected 4-course menu including appetizers, entree, and dessert. The food was OK is reasoning for the 4 star review. The experience was absolutely incredible, but we felt the food was sub par. Perhaps if we could have chosen what we wanted off the normal menu we would have enjoyed the food more. Overall it's a great experience and we would recommend you check it out!

Natalia S.

Overall, great patio with great service, great drinks, and good food. I would say the dishes can be a little hit or miss, but I have high expectations in Vail. Top dishes: - octopus with chorizo (so much flavor and perfectly tender -- I could eat this every day) - chili crab toast (packed with tons of tender crab and just the perfect touch of chili) - lamb lollipops (little but mighty in flavor) Not so great: - fried chicken (I have no idea why this is famous or how they took the regular chicken off the menu in favor of this -- it's battered in something that literally tastes like lemon candy and I spit it right out) - coconut lobster (that coconut overpowers everything in the dish) - ahi tuna poke (the fish is fresh but I wouldn't call it a Hawaiian award-winning dish -- way too much citrus/acid)

Steve C.

We made a reservation for Saturday night on a busy ski weekend in February 2020. The only time we could get online was 5:45 PM took it. When we arrived we took great pleasure in walking through the Sebastian hotel and enjoying the numerous paintings and sculptures which are very captivating. When we entered the restaurant the hostesses offered us a coat check which we accepted. That is a nice touch at a ski resort. We were seated at a table and noticed most of the booths were empty and when we inquired about switching to a booth they said they were all reserved. Within 45 minutes they were all full. A couple was seated next to us in a table by glass doors leading outside to a patio and within minutes they told the waiter and the host is that it was too cold to sit there. I agree I was only a few feet away and I can feel the draft coming through the door though it was not too cold for me. They move them to another table. Very courteous. I imagine this is a common complaint about this particular table so when you are making your reservation make sure you don't get seated by the door to the outside patio. Our waiter was great and we look at the menu and decided what to eat before ordering drinks. We settled on a bottle of Chardonnay. He gave us two different ones to sample and taste so we can make an informed choice. The menu is not large but it is varied. We had the baby squash ala plancha and the blistered red peppers with chili Mayo to start. Both were excellent. The squash was sliced thin and still pressed with a delicious green salsa and some lemon ricotta. It was very interesting and unique. We love unique food in this place delivered a great experience. The peppers were also delicious and prepared perfectly. The waitstaff helped one another out and more attentive but not overbearing even though they got busier and busier as meal progressed. We had the game hens for our main dish and it comes with two hands. Again, they were perfectly prepared with a crispy skin and four-game hands they were very moist. For a finish we had a great dessert of bread pudding and fresh berries. Presentation was very nice as you can see from the photograph and the texture and the flavor were again unique and different than any other that I have had in the past. Overall, it lived up to its reputation. I will certainly return. Make sure you take the time to tour the fabulous sculptures and paintings on display in the hotel. In fact, the restaurant Leonora is named after one of the featured artists Leonora Carrington.

Alisha Alexandra H.

Leonora is located in The Sebastian Vail hotel in the heart of Vail Village. The aesthetic of Leonora is warm and encompassing with a circular shaped dining room that focuses on an impressive glass wine tower in the center. Casey Greggs was our server and he was amazing - he had stellar recommendations throughout our meal and elevated our dining experience. We started off our meal with cocktails and had the Fire in the Attic, the Sebastian Spritz, the Leonora Gin + Tonic, and the Colorado Nights. The Fire in the Attic is made with casamigos blanco tequila, ancho reyes verde, turmeric, lime, and fire water. This cocktail had a spicy kick with notes of chili and peppercorn. The Ancho Reyes Verde (a peppery Mexican liqueur) added notes of roasted poblano. This was my favorite cocktail (& it matched my outfit lol). The Sebastian Spritz is made with ketel one grapefruit + orange blossom vodka, select bitter liqueur, and prosecco. The Sebastian Spritz was bright distinct & orange in color. The taste started sweet but ended with a pleasant bitterness. This was Jordan's favorite! For starters we had the Octopus Asador, Guaca-Poke, Spanish Grilled Skewers, and Mushroom Bolognese. The Octopus Asador is made with red potatoes, garlic, and chorizo. This recipe was a smart Spanish-inflected cooking of octopus. The grilled octopus had a slightly smoky flavor and was delightfully meaty. The octopus had a textured, chewy coarseness to it and the chorizo and potatoes added some rustic and country-like flair to the dish. The Guaca-Poke is made with big eye tuna, ginger, radish, and tortilla chips. The big eye tuna was nice and fresh. The radish added spice, crisp, and a bit of bitterness to this starter. The Guaca-Poke (Ahi Poke Guacamole) was a refreshing summer snack. The Spanish Grilled Skewers (which we had an assortment of) were made with King Crab with garlic herb butter, Coconut Lobster with passionfruit thai chili and Elk Heart with anticucho sauce. The Spanish Grilled Skewers (also known as Pintxos) were the epitome of Spanish street food and were our favorite starters! My favorite of the three had to be the Coconut Lobster with passionfruit thai chili - the coconut lobster combined very well with the passion fruit sauce and I loved the crunchy texture of this skewer. The Mushroom Bolgnese is made with rigatoni, marinara, parmesan, and lemon. This bolognese was vegetarian but that certainly didn't take away from the rich-tasting mushroom bolognese sauce. The sauce was meaty (without being made of meat lol), savory and completely delicious. The mushrooms, marinara and aged parmesan amplified each other to create an amazing depth of flavor. For entrees we had the Black Pepper Lamb Chops, the 10oz Wagyu Manhattan, the Chili Crab Toast, Grilled Vegetables and the Campfire Elk Chop The Black Pepper Lamb Chops are made with beluga lentils, caramelized yogurt, and rosemary crumb. The lamb chops were grassy, well-balanced and had a nice overall flavor. I particularly enjoyed the zest the caramelized yogurt added to the chops. The lamb chops were one of my favorites of the meal - big thanks to Casey for the wonderful suggestion! The 10oz Wagyu Manhattan is made with shishitos, demi glace, and horseradish aioli. The 10oz Wagyu Manhattan was good and the demi glace was rich and glossy. The meat was a bit undercooked (more rare than medium-rare) but the boys still enjoyed it. The Chili Crab Toast is made with jumbo lump crab, sourdough, avocado, and orange chili mayo. The delicate, sweet flavor of the crab teamed well with the Asian taste of the chili. The orange chili mayo was the star of this dish and was sweet, citrusy and had some spice - overall supremely satisfying. The grilled vegetables were a special request as my friend is a vegetarian - the chef was wonderful enough to oblige! The 14oz Campfire Elk Chop is made with parsnip purée, cast iron potatoes, river bear bacon, and alpine berry jus. The Elk Chop was clean and slightly sweet. The meat was tender but a bit undercooked. For dessert we had the Dulce De Leche Churros and the Flourless Chocolate Decadence Layer Cake. Leonora's Dulce De Leche Churros are toasty caramel-filled churros coated generously in cinnamon sugar. These fresh homemade churros were SINFUL. The churros had an addictive, sugary crisp exterior with a soft inside that was filled with warm melted caramel. We inhaled our first order and immediately ordered a second. Truly no churro I've ever had compares. We won't be able to go to Vail without stopping by Leonora & getting the churros - they are THE BEST. We also had the Flourless Chocolate Decadence Layer Cake was all about pure, rich, glorious dark chocolate. We could tell this cake was made with really good chocolate because we got some inherently fruity and earthy notes. The cake was fudgey in texture with a bit of airiness. The brown butter financier and caramelia mousse imparted gentle notes of caramel and toffee.

Brianah T.

A truly awesome experience dining at Leonora this morning. Our brunch could not have been more perfect, our server Stephen went above and beyond to ensure we had the best meal and encounter at this restaurant. It was the most amazing combination of fine dining and comfortable atmosphere. I could also rave about our meal and memosas but the service is what made this a five star experience!

Julia T.

Great food & great service!! The peanut butter pie stole the show, but everything was really delicious. Loved our cocktails too!

Kathleen Z.

So I started my review after drinks (excellent dirty martini) and appetizer (Prime rib nachos). Our waitstaff Zach was simply the best. He recommended the nachos. He brought extra olive juice for my martini and held off entering our sandwich as we had asked him to phase our courses. Seeing we were getting stuffed after our nachos, he brought the pizza (Pear and Prosciutto) and canceled the sandwich. The pizza was delicious! We may just come back tomorrow.