A beautifully restored 1930s bungalow shines with new purpose along Leucadia’s coastal stretch of Highway 101. Led by Chef Claudette Zepeda, Leu Leu emerges as a culinary experience where flavors tell stories of distant shores reimagined for our California coastline. Expect dishes that combine influences from Mexico, the Mediterranean, and the Middle East, all tailored to the local palate.
The interior, designed by the talented team at Design 4 Corners, strikes an eclectic balance between nostalgia and bohemian elegance. The lounge-like atmosphere and live DJ create an effortlessly cool mood, perfect for the cross-cultural dining experience that follows.
Photo credit Leu Leu & Design 4 Corners
- Website: leuleuleucadia.com
- Reservations: Available and recommended
- Address: 466 N Coast Hwy 101 ste 1, Encinitas, CA 92024
- Hours: Wednesday-Sunday, 5pm-10pm
Photo credit Leu Leu
My evening began with a glass of Les Birbettes Château des Rontets, Pouilly-Fuissé 2022 from Burgundy. This French white offers a slight richness that pairs beautifully with the bold flavors of the menu and the seafood dishes I knew I would be ordering.
The meal started with Leuleu's "Rip & Dip", featuring Red Pepper Butter, Whipped Tahini and Garbanzos, and Toum (a fluffy garlic spread) topped with Pistachio Dukkha and herbs. Both were served alongside Prager Brothers artisan breads and fresh vegetables. A side of marinated Castelvetrano olives, which were bathed in herbs, rounded out these initial offerings.
The Baja Sea Bass Shawarma showcased how Chef Zepeda reimagines traditional dishes through a California coastal lens. The tender fish, seasoned with shawarma spices, came with a spicy tomato sauce and a refreshing olive and cucumber salad. A drizzle of zhoug (a Middle Eastern herb sauce) added zing, and warm flatbread brought everything together.
Photo credit Leu Leu
Next up was the Rock Crab Ceviche Tostada which offered another flavor profile entirely. The sweet crab meat enhanced with yellow pepper and serrano ponzu created a delicate balance of sweetness, heat, and umami on a crisp base. It was a testament to how seafood can be a canvas for diverse flavors.
Dessert at Leuleu comes with a side of nostalgia. "Stay Gold, Ponyboy" features Golden Hour Ice Cream, a combination of passion fruit cream, koshna turmeric, and makrut lime leaves with pieces of New York cheesecake mixed throughout. Topped with caramel, miso tahini cookie crumble, house-made whipped cream, colorful sprinkles, and a cherry, it manages to be both sophisticated and playful at once.
Photo credit Leu Leu
Chef Claudette Zepeda brings serious credentials to Leu Leu. The San Diego native chef has collected impressive accolades, including Eater San Diego and San Diego Union Tribune's Chef of the Year (2018) and a James Beard Best Chef West semifinalist nomination (2019). TV food enthusiasts might recognize her from Top Chef Season 15, Top Chef México Season 2, Iron Chef '22, Bobby's Triple Threat '22, or as Guest Chef on Selena & The Chef '23.
Together with partners Jason Janececk and Brittany Corrales, Zepeda has created a restaurant that reflects her 20+ years of culinary expertise while offering something genuinely different in North County's dining landscape.
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