Leo's is a neighborhood restaurant and bar in Downtown Santa Fe built around Thai and Malaysian cooking. Chef Zakary Pelaccio leads the kitchen, with Stella Achenbach as executive chef, and ingredients come from local farmers, markets and vendors.
The dinner menu runs from catfish sum tum with green papaya, pomelo and mint to charred cabbage in a tom kha broth with bird's eye chili. Northern Thai pork laab is hand-chopped and served with sticky rice, fried chicken comes with a fermented tofu-mustard sauce and jiao chili, and a pork belly bar steak arrives with roasted garlic prik phao and a fried egg. Satay ayam, a spiced shepherd's lamb shoulder with Thai chili yogurt and tamarind, and a whole steamed dorade with nam jim round out the lineup.
Since opening, it's become one of the busier rooms in town — groups pack in for big shared feasts of fried chicken and pork laab around a communal table, with mezcal cocktails and martinis moving alongside the food. It has also built a loyal regular following who treat it as a neighborhood fixture.
Leo's was included on The New York Times' Restaurant List in 2026.
The dinner menu runs from catfish sum tum with green papaya, pomelo and mint to charred cabbage in a tom kha broth with bird's eye chili. Northern Thai pork laab is hand-chopped and served with sticky rice, fried chicken comes with a fermented tofu-mustard sauce and jiao chili, and a pork belly bar steak arrives with roasted garlic prik phao and a fried egg. Satay ayam, a spiced shepherd's lamb shoulder with Thai chili yogurt and tamarind, and a whole steamed dorade with nam jim round out the lineup.
Since opening, it's become one of the busier rooms in town — groups pack in for big shared feasts of fried chicken and pork laab around a communal table, with mezcal cocktails and martinis moving alongside the food. It has also built a loyal regular following who treat it as a neighborhood fixture.
Leo's was included on The New York Times' Restaurant List in 2026.