Leopold's Now Open in Russian Hill; The Menu, Revealed

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• Stags and a cross connote the cuisine's roots in Austria and the Alto Adige, Fruili and Veneto regions of Italy.
• A red-marble topped bar seats six.
• How hunting lodge can you get?
• A communal table invites casual drop-ins.
• Rainer pours Spaten from the tap.

Leopold's chef-owner Albert Rainer tells Eater he served almost two turns during his new restaurant's official opening to the public last night. He and brother Klaus -- who hail from the Alpine region Leopold's celebrates -- want to create a casual Polk Street meeting place and bierhaus. The menu has an intense regional focus on Austria and the Northern part of Italy, specifically Alto Adige and Friuli Veneto. The regionally matched beer and wine options shall round it out nicely. A nightly house special will offer things like goulash, trout, pasta or wiener schnitzel with salad and a glass of house wine for $15 or less. "The food is intensely flavored, but not heavy," says Albert.

Waitresses sporting dirndl will certainly help complete the vibe of authenticity, as will eight beers like Spaten and Hoegaarden on tap. Rainer plans to roll out Saturday and Sunday brunch once things are settled. Current hours of operation are listed on Facebook. Take note Leopold's is now on the short list of neighborhood places to get food after 10 p.m. on the weekends. Now we'll turn you over to GrubStreet for pictures of some menu items.

· Alpine flair to Polk Street and Russian Hill [ISSF]
· Check Out the Menu and a Few Dish Pics at Leopold’s, Now Open [GrubStreet]
· All Previous Leopold's Coverage [~ ESF ~]