Leon Bistro Chico

The appetizers, bone marrow with cherries jubilee crab fondutta, were both delicious. The lemonade was mostly water. The stuffed pork chop was BBQed for so long that it was burnt, not blackened (I know the difference). The pork was so hard, I could barely cut it and the hard, burned crust of the meat was bitter. The stuffing was quite vinegary and the sweetness from the apples did not come through. Which brings me to the clam chowder. Who puts vinegar in New England clam chowder? That was new to me and the chowder tasted awful. The white bean bisque tasted burnt as well. So the meal was heavy on vinegar and too much of it was burned. They comped us for the soups but I paid $30 for a pork chop entree that I couldn't eat. The server said the chef won't comp an entree unless you let her try and make it again. By that time, we just wanted to go home. Not much of a birthday dinner. Service was also very slow and inattentive, despite our table being next to an alcove where wait staff just stood there in full view of our table (and vice versa), doing nothing. They could see when we'd finished a course. But we had to wait ten minutes between courses. I forgot to mention that I never got the pork belly I ordered.

This restaurant is undoubtedly the best in Chico and all of Butte County. The atmosphere is beautiful, the Chef personally prepares each delicious dish, and the staff is very attentive. Chico is fortunate to have such a talented chef in the community. Once you dine at Leon Bistro, you won't want to go anywhere else. It exudes class, quality, and is run by amazing people.

The appetizers, bone marrow with cherries jubilee crab fondutta, were both delicious. The lemonade was mostly water. The stuffed pork chop was BBQed so long that it was burnt, not blackened (I now the difference). The pork was so hard, I could barely cut it and the hard, burned crust of the meat was bitter. The stuffing was quite vinegary and the sweetness from the apples did not come through. Which brings me to the clam chowder. Who puts vinegar in New England clam chowder? That was new to me and the chowder tasted awful. The white bean bisque tasted burnt, as well. So the meal was heavy on vinegar and too much of it was burned. They comped us for the soups but I paid $30 for a pork chop entree that I couldn't eat. The server said the chef won't comp an entree unless you let her try and make it again. By that time, we just wanted to go home. Not much of a birthday dinner. Service was also very slow and inattentive, despite our table being next to an alcove where wait staff just stood there in full view of our table (and vice versa), doing nothing. They could see when we'd finished a course. But we had to wait ten minutes between courses. I forgot to mention that I never got the pork belly I ordered.

I had an amazing meal at this restaurant! The waitstaff was superb, the calamari was fresh and tender, and the cauliflower soup had excellent texture. I enjoyed every bite!

AMAZING food! The recipes delivered to the table by Chef Ann Leon never disappoint! And one should never skip dessert when dining at Leon Bistro. A culinary treasure in Chico, California!