Reviews Le Papagayo

Le Papagayo is a must visit restaurant in Leukadia. The menu is innovative, the servers are helpful and very professional, and the shrimp tacos are to die for! I've only been there for lunch but the breakfast menu looks amazing and the music at night I've heard is great.

Some of the best hash browns I've ever had. It's like a mix of shredded breakfast potatoes cooked with potato pancake. Don't know how to describe it, but they're delicious. Very original flavor.

Fabulous food and such a fun place. Live music and puppies are allowed on the patio! Love it!

This was our second time here.We came for breakfast one time.Great service and food. This time we went for dinner.Great food again and awesome service.To our surprise they had live music and it was a lot of fun.The band Gypsy Grove sounded great.

A jewel in Leucadia! We are so lucky to have a place that serves up amazing food, drinks and live music on a daily basis!

Great brunch and dinner, they're pesto is killer. They make the pesto fresh everyday but it's usually only made for dinner. I've been there a couple times where I've been disappointed but for the most part their food is consistently good.

Every night, Le Papagayo has live, local musicians and bands playing across a wide variety of genres.  The interior of the dining room boasts a cool, kind of funky, eclectic, artsy ambience that is intimately crowded, with a foot tapping, thrumming vibe.  I meant to try a couple of their specialty house cocktails, but after the first five of these Blackberry Mojitos, I was full.  They were the perfect combination of citrusy, lightly sweet, herb infused fresh libation that you can drink all night.
Here's the run down on what you can expect:
Green Pesto dip: If Green had a flavor, the pesto dip that came with this complimentary bread basket would be the universal choice.  You literally cannot scoop enough of this onto a piece of bread to satisfy your taste buds.  I know it’s only basil, olive oil and pine nuts, but, for the love of Pete, this pesto was so fresh it felt like it wanted to re-root itself on your tongue – in a good way!
And although our next dish also featured pesto, the Pesto Mussels and a completely different experience.  The pesto was mixed with a cream base and became a smooth, creamy, concoction with the slightest hint of sweet.  The mussels were plump and fabulous drenched in this sauce, but I was actually eating the mussels so that I could clear them out of the bowl to slurp more of the Pesto mix.
When you eat as much as we (or a lot of foodies) do, it is completely unfair to expect to like everything on the menu.  In fact, we often disagree amongst our dining mates on any given evening as to what we like and don’t like.  The Shanghai ribs here were a little sweet for my liking, basted in a honey-like coating.  However, they were perfectly cooked and definitely appealed to those at our table who enjoyed sweeter flavored meat.
The Seafood Bouillabase had a definitive Asian twist with its creamy coconut, red curry broth.  The overtones of Ginger contributed to the slight spiciness of the dish, while also providing balance.  The surprise, though, was the buried treasure of mashed potatoes.  They were creamy and firm, holding their consistency amongst even the brutal spoon duels that transpired in the race to get every last morsel.

The gold/platinum/diamond (or precious metal or gem of your choice) equivalent in the food world is Saffron.  This spice consists of the thin threads or “styles” of the Crocus plant, literally the portion where you might see a bee land to spread or harvest pollen.  Each thread is painstakingly hand harvested.  Saffron, for centuries, was only available to the extremely wealthy or royalty and even today is the most expensive spice in the world by weight.

That’s the long way of saying that we ordered the Paella.  It was redolent with the rich aroma of saffron and decadent freshness of seafood.
It is not often we reach the dessert phase of a meal, but this is bread pudding.  Being from the South, I always thought bread pudding was one of those regional southern dishes which could only be enjoyed properly by someone who grew up with a Mom who knew how to make it.  I was set straight a couple of years ago by a chef friend who told me of at least 10 different recipes he knew of, not just domestically, but internationally.

This dish with caramelized bananas was definitely different than Mom’s – my mom’s, at least.  Doesn’t matter – if your Mom can make bread pudding as good as this, we’re going to get along just fine… Cheers, my friends!

Outstanding sandwiches and friendly service. Skip the lobster bisque though... uninspired.

Love the chilaquiles!

This was my 3rd visit to the restaurant. We had a reservation at 730 pm and showed up at 530 pm hoping we could be seated early. The restaurant was packed but they accommodated us which was great! I enjoyed the previous visits but our dinner last night was memorable thanks to our fabulous waitress Emma. She was friendly, had great energy and was knowledgeable of the menu. She recommended the scallops which were cooked to perfection. Hubby had the prime rib and devoured it in minutes. He was also a big fan of the ribs and I enjoyed the mussels. The drinks were delicious as well. I will make it a point to come back more often thanks to the wonderful Ms. Emma and amazing food.

Italian Mexican fusion restaurant with a costal beach vibe to it. Great food with lots of outdoor seating and they have live music. Fun place to eat with a wide variety of options. The mussels were SO fresh, can’t wait to come back again to try them!

I had the Roasted Hawaiian Kahlua Pork. It comes with a huge portion of pork, which isn’t a bad thing but it was almost too much, a bit of rice and some delicious grilled pineapple. I may have eaten too much of the bottomless bread with pesto dip before my main meal got to me, but if you order that bread basket you will understand why. Do order the bread, even though it will 100% ruin your meal after 3 orders of it. Great service here too. That bread was on our table in minutes.