Pizzeria Leopold is a family-run operation built by husband-and-wife team Chris and Lindsay, who make their pizza and Italian subs from scratch, leaning on local, organic, and imported Italian ingredients where they can.
Regulars consistently point to the pizza and focaccia as the draw, calling the food excellent and a genuine value when it's firing on all cylinders. The catch is consistency — service can be inattentive and execution varies from visit to visit, though that hasn't stopped a loyal following from coming back.
The restaurant has been covered by The Infatuation and was named to Westword's best-of list for 2025.
Regulars consistently point to the pizza and focaccia as the draw, calling the food excellent and a genuine value when it's firing on all cylinders. The catch is consistency — service can be inattentive and execution varies from visit to visit, though that hasn't stopped a loyal following from coming back.
The restaurant has been covered by The Infatuation and was named to Westword's best-of list for 2025.