However, there are some pretty good menu items at Leo’s Restaurant…or Restaurants. Here’s the most mysterious thing about this completely un-mysterious restaurant: whys is its plurals?!??! It has no official website, but there is a Yelp page. Decide for yourselves!
Leo’s Restaurant(s) – Southbury, CT
So, we entered Leo’s at about 2pm, and there was no waiting for a table, although a fair amount of guests passed through during the duration of our stay. The service was very prompt, albeit brusque – which I can attribute to the apparent responsibility for the entire restaurant in the hands of one waitress, who was at the epitome of her efficiency game. Leo’s Faaaaamous Reuben Sandwich (chosen from other, less noble sandwich options including, “Corned Beef Sandwich” “Corned Beef & Turkey” and “Turkey, Pastrami, or Corned Beef”. Tricky, but I think I made the best decision in the end. I made sure to ask if they had sweet, sweet sweet potato fries and subbed them for the default steak fries – no problem!. Fast forward, ten or fifteen minutes later to its appearance, with the sw. po. fr. decrying their orange birthright loudly against the bright pink corned beef foreground, all of this perfectly counterbalanced by the cool green glow of a barely-pickled cucumber (house made, I believe). To my delight, the small side of coleslaw was as drippingly sweet and Southern as a girl of my Floridian upbringing is accustomed to in a slaw. Also provided was an even smaller serving of dijon mustard, which I tried applying liberally to one bite of the sandwich but afterwards discarded – tradition, tradition, pooh, pooh! It was goo mustard though…perhaps for a “Corned Beef & Turkey”. The reuben sandwich itself was built on a foundation of the thickest, floppiest chunks of corned beef I’ve seen – all of that girth and none of the fatty obstacles you would assume as chewing impossibilities! Nice, full chewing, for sure, but nothing that will keep you locked out of the table’s conversation for more than a minute a bite. The only disappointment was the scarcity of “Leo’s Famous Sauerkraut” – it must truly be a local treasure, stored deep in the trap door beneath the basement, and rationed out at a rate so as to last the next ten years of steady Leo’s Reuben orders. The rye bread was….well, I barely even remember the bread.
The atmosphere was really adorable, as to be expected in the northeast….well, it’s what I expected, but I’m pretty new here.
I’d give it about 635 Islands of dressing!