|Leroy's Manhattan with a moonshine soaked cherry|
Howze also spent time in the New Orleans culinary scene. He brings a big dose of NOLA inspiration to Leroy's southern menu, then adds a modern twist.
Located in what used to be Opus, the somewhat chic decor has been replaced with lots of repurposed looking materials for a casual ambiance.
On the surface, it's a place where you might expect to find shrimp and grits, and pork and pancakes, and you do. However, the menu also has foodies salivating with dishes that include foie gras, truffle and bone marrow.
I was so excited to find the above items that I didn't know where to start. Thankfully Mulroy made the decision for me and sent out a tasting board that included two types of sausage, pork rillette, chicken pate, cheeses and more.
|Fried green tomatoes|
|Blackened foie gras|
|Roasted mushroom pilau, egg, truffle and pork rinds|
Leroy's has one of the largest (if not THE largest) selections of bourbons and whiskeys in Southwest Florida according to Mulroy, with even more to come. The happy hour includes $4 drafts, wines and wells; only a dollar more for the premiums.
Congratulations on your opening and more exciting things to come!