The gist: Husband and wife duo Jake and Raquel Stevens (chef and front-of-house maven respectively) cut their teeth at nationally acclaimed restaurants, including Beast in Portland, Oregon and Drifter’s Wife in Portland, Maine before opening Leeward.
The food: Stevens roots his Italian-inspired, pasta-centric menu in tradition while incorporating seasonal ingredients in deliciously fun ways. Start with a burrata, citrus, and pomegranate salad, accented with earthy taggiasca olives, fresh mint, and pistachio aillade (a light garlic and nut emulsion) before tucking into ricotta gnocchi with trumpet mushrooms, arugula, and black truffle conserva, or ribbon-shaped mafaldine bolognese. Cocktails like the Dead Ringer (rye, Cynar 70, Dry Curacao, and pineapple gomme) fall in line with Leeward’s playful style.
The cost: Appetizers and entrees will run you $5-25, cocktails for two $20-22, and bottled beer and wine $1.50-55. Fresh pasta and sauces to cook at home ($7-14), Take n’ Bake dinner kits that feed up to four ($65-75), as well as bottled wine and pints of gelato ($10) are also available. Gift cards and merch, like cute t’s, totes, and tortelloni keychains are on offer, too.
How to order: Order takeout on Upserve and delivery via Carhop.