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Léon is a brasserie boiled down to its basics, specialising in steak-frites (steak partnered with fries) in the tradition of Parisian and Genevan institution L'Entrecôte. It's a fresh approach to what a French restaurant can be in KL, focusing on a single dish done delightfully, helmed by the Gallic and Swiss-trained team that formerly ran Cocott', a more elaborate European eatery, in this same location. Léon is a nod to its co-founders' heritage - it's the name of manager Rui-Yang Monico's grandfather, while chef  Geoffroi Herin, who was raised in the somewhat similarly pronounced Lyon, remains the kitchen's ringleader . Grilled Australian grain-fed beef striploins are the cornerstone of the menu, served in 180-gram portions according to your specific preference that you can tick while ordering on the one-page paper menu (rare, medium-rare, medium, medium-well or well-done), rounded out with Léon's signature sauce, house-made French fries and a green sa...