Leña Brava

Location :

Time Zone: America/Chicago
Price: $
Credit Cards: Yes
Outdoor Seating: No
Dinner: Dinner
Full Bar: Full Bar
Cocktails: Cocktails

• Anynomous

  15 November 2018

  Seabass is awesome! Pineapple and yellowtail were also great!

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• Anynomous

  14 October 2018

  On 2018 best thing I ever ate for Black Cod al pastor - Alex Guarnaschelli

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• Anynomous

  21 August 2018

  Another great offering from Chef Bayless. Tequila, Oysters, Octopus, Grasshopper (oh yes I did-crunchy), Short ribs, did I mention tequila. Amazing restaurant & great staff. Make reservations! Enjoy!

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• Anynomous

  11 May 2018

  Service is awesome and food is very good! Short rib is very tender

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• Anynomous

  06 April 2018

  Ceviche- Pozole verde-short ribs!!! Tamarind cocktail!

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• Anynomous

  27 December 2017

  Amazing desserts. The manager and service are fantastic. Loved the Cod, Short rib. And the raspberry dessert. The stripped bass has a lot bones and is difficult to eat. I would skip it next time.

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• Anynomous

  16 October 2017

  some highs & lows: Wait staff hovers too much. Don’t miss the scallops, pineapple ceviche and the beet side. Octopus was over cooked, salmon crudos flavors are cancelled by spice. Tuna ceviche is good

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• Anynomous

  06 July 2017

  Order the chicken (for two). I know it's just chicken right? It's AMAZING

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• Anynomous

  20 May 2017

  Demasiado caro y las porciones muy chicas. No regreso

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• Anynomous

  28 April 2017

  Black Cod "Al Pastor"Braised ShortribPineappleCocktails - Leña Ice

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• Anynomous

  24 April 2017

  Obviously you know the food is good, but talk mezcal with the bartender. They have some fantastic stuff.

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• Anynomous

  30 March 2017

  Holy Crap the food is amazing

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• Anynomous

  30 January 2017

  The pineapple augachile is unlike anything I've ever eaten before. You need to try it.

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• Anynomous

  16 January 2017

  Fabulous food. Get a governor'a table, ceviche & plantains & you won't be disappointed!

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• Anynomous

  07 January 2017

  Rick Bayless' newest effort focuses on Mexico's Baja California Norte, a region whose cuisine is largely seafood based, with a reliance on open-fire cooking.

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• Anynomous

  05 October 2016

  Excellent Baja/Oaxacan cuisine from a 100% wood-fired kitchen.

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• Anynomous

  29 August 2016

  We had the most amazing meal here - our favorites were Caldo de Piedra, Arroz Con Pez Vela, Ceviche Verde and the Free Form Wood Oven (Raspberry) tart with a hint of smoke.

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