In San Francisco’s Financial District recently opened “Leo’s Oyster Bar“. That’s the place where people can experience a vintage and breezy tropical vacation in the midst of the most business-oriented part of the city.
Owners of “Leo’s Oyster Bar” wanted to recreate their nostalgic vision of a “cocktail and oyster bar of the Golden era” – where the champagne is very cold, and the oysters are served hot”. This concept speaks not only about the menu but also about the design – the “anti – minimalist” place is filled with pictures of retro pin-up beauties covered in Hawaiian flower garlands, colourful floral wallpapers and oversized plants, and coated in wood panels and polished marble floors. Designers of the place Ken Fulk and Jon de la Cruz described their work as “a place where 1950’s Beverly Hills meets Manhattan club”.
Entering the bar, there is a plant-filled lounge with tropical motif cushions. Behind it is located the main dining room space with leather banquettes and mahogany panels. The centre of attention in the dining room is the long onyx-topped bar, which in the evenings is illuminated from below.
“Leo’s Oyster Bar” is the fourth restaurant in the “Big Night Restaurant Group” (others are “Park Tavern”, “The Cavalier”, “Marlowe”). Wife-and-husband owners of the group Anna Weinberg and James Nicholas (fun fact: the oyster bar is named after their son) have been able to create a distinctive feel to each of their restaurants. Their objective is to keep the restaurant experience polished to a high gleam with extraordinary design, warm service and delicious food, prepared by their chef-partner Jennifer Puccio.
