Leo's raw bar rotates its oyster selection daily based on market availability. The selection typically includes both briny East Coast varieties and sweet West Coast options. Each is shucked fresh and served chilled. The knowledgeable staff can guide you through flavor profiles.
Tips from diners
Start with a variety—ask your server to guide you through three different oysters representing different regions and flavor profiles.
Happy hour (3:30 pm–5:30 pm Mon–Fri) features $1.50 oysters and $10 champagne by the glass. Best value in the Financial District.
These bite-sized morsels are more than they appear. The egg preparation is silky, the filling strikes a balance between rich and bright, and the garnish adds both color and flavor. Reviews describe them as 'excellent' and 'a harmonious marriage of flavors and textures.' They're often ordered at the bar or as a first course.
Tips from diners
Order the deviled eggs at the bar with a champagne cocktail. It's the perfect bar snack and pairs well with cocktails.
This lobster roll elevates a New England classic with uni butter instead of plain mayonnaise. The lobster meat is sweet and tender; the uni butter adds richness and a briny undertone. Toasted brioche provides the perfect vessel; hand-cut frites complete the dish. It's fine dining casual—refined without pretension.
Tips from diners
The lobster roll with uni butter is one of the city's best. The uni elevates it beyond a traditional roll while maintaining that classic appeal.
These crab cakes showcase fresh lump crab with minimal binder. Pan-fried until golden and crispy, they arrive warm with a light, textural contrast to the tender interior. House remoulade cuts through the richness with acid and spice.
Tips from diners
The crab cakes are an excellent lunch appetizer or light main paired with oysters. High crab-to-binder ratio.
This visually striking platter showcases Leo's raw bar philosophy—fresh, pristine seafood on ice. The top tier displays oysters; the bottom holds shrimp cocktail and snow crab claws. It's ideal for sharing or for those wanting to sample multiple items from the raw bar.
Tips from diners
The Leo's Plateau is perfect for celebrating or sharing. It's visually impressive and offers a variety of raw bar items.
Opened in the Financial District, Leo's Oyster Bar won Bon Appétit's Best Designed New Restaurant award and earned a James Beard Foundation nomination for Best Restaurant Design. The space evokes 1950s Beverly Hills cocktail culture—think pink alabaster bar and hammered brass fixtures. Executive pastry chef Emily Luchetti oversees a seafood-focused menu while the bar program emphasizes vintage champagne and craft cocktails. The raw bar rotates daily; signature dishes include lobster rolls with uni butter and deviled eggs. It's fine dining casual—refined without being stuffy.
Book in advance for dinner, especially weekends. Lunch is more casual and easier to walk into. Happy hour (3:30 pm–5:30 pm Mon–Fri) is perfect for oysters and cocktails.
The bar program emphasizes vintage champagne and craft cocktails. Ask the bartender for a recommendation or request a cocktail featuring your preferred spirit.
The 1950s Beverly Hills-meets-Manhattan design is the whole experience. Sit at the bar to watch the bartenders work and soak in the atmosphere.
The bar is perfect for solo dining. You can sit facing out to watch the room and chat with the bartenders. Lunch is quieter; evening is more lively.
Similar picks in San Francisco
Page last updated: