| rev:text
| - Little Cleo's is likely to be Phoenix's most unique gem for fresh and fun takes on seafood. The place is unique and refreshing, it hasn't disappointed since its opening over 3 short years ago. The setting is impressive when it comes to the details, you'll enjoy watching this staff work as they serve you.
Why go there:
As you'll read in many of these reviews, the happy hour is probably the shrimp and oyster lovers' go-to in Phoenix. The small yet generous happy hour menu's main attraction would be the dollar colossal shrimp that comes with an amazing cocktail sauce dusted with a good portion of fresh horseradish, all served on a tray of ice. The oysters for the happy hour menu are also a must try, don't skip out on that mignonette, a fresh vinaigrette that will compliment the sweetness of those oysters. Trying different oysters here is always fun. You go here for the ambience, the place is busy but not overwhelming, the seats at the bar to watch the crew in their open kitchen is a great spot to be. You can dine fast, or like us, line up a bunch of dishes to share and have the pros course it out for you. The staff was super friendly, the manager, Danny, introduced himself, as well as James the Yard's boss man, they greeted my wife with a Mason jar of fresh flowers and glasses of champagne for our anniversary... Sam our waiter was deeply knowledgeable, telling us about the measures they take to only source from sustainable places. We like that.
Don't miss:
The warm jar of king crab... they love to serve things in Mason jars here and they do it best when it's filled with chunky crab meat and clarified butter, served warm with grilled bread. Did you noticed I said FILLED? You can't come here and not get this dish. I wouldn't undermine the specials, both main dishes and desserts. We had an amazing Lobster Gnocchi that was truly applaudable simply for its delicate sauce and pillow-like consistency. The lobster was plenty and just right garnished with a touch of micro greens to add a bit of fresh and bitterness to a pretty sweet dish. The dish also had fresh green peas, tasted like it came from the garden. What a fresh innovative dish that was surprisingly light on the palette! Dessert tonight was the cheesecake ice cream... we had it on the toffee cake... in another Mason jar. Spot on.
Overall:
We had laughs and enjoyed the night because of a few factors: the food was different as far as specials, the crowd favorites hit a home run, and the seafood was fresh. The staff was hustling hard but attentive, this new gal was working her tail off setting up tables, clearing dishes... turns out it was her first day. Hats off to this Cleo's management team and the chef and his brigade. We hope you always bring your best for those who truly appreciate good food.
Hats off to the gents who shuck hundreds of oysters a night. Didn't have a single bit of grit in mine.
Bon ap!
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