Chef Scott Conant On Opening Leola & What's Next for The Restaurant

Nikia Wells
Feb 19
1 min read

During an intimate one-night-only media dinner, Chef Scott Conant reflected on Leola Restaurant’s strong debut and offered a preview of what’s ahead. Since opening last fall, the restaurant has quickly found its stride, and Conant shared that its next chapter will include an expanded menu reflecting his love of Italian cuisine influenced by his American upbringing.

Among the highlights is “a beautiful bisteca on the bone, New York sirloin on the bone, cooked perfectly medium rare every time,” served alongside truffle potatoes he promises “are going to be delicious.”

He is particularly enthusiastic about a tuna crudo layered with Castelvetrano olives, pistachios, lemon zest, and Sicilian olive oil. “The flavors are so simple and straightforward, but they’re really assertive, big chunks of mint and basil on the plate, so it’s kind of floral and just kind of everything. Every bite makes you crave another bite.”

The expansion will also feature potato gnocchi with shrimp and ’nduja, baked for added depth and richness.

Leola Restaurant is located at the Baha Mar Resort. For more information, visit the resort's dining page.

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