The story
In Greenpoint, Brooklyn, Chez Ma Tante draws from the unassuming eateries of Europe—pubs, cafes, bistros, and trattorias. Canadian-born Aidan O’Neal and native New Yorker Jake Leiber, introduced by mentors Hugue Dufour of M. Wells and Johnathan Waxman of Barbuto, found common ground in simple, delicious food. Their menu changes but often includes chips with garlicky aioli, pig’s head terrine, kohlrabi and apple salad, and grilled pork shoulder with salsa verde and lentils.
The space itself is understated: white-washed brick walls, an uncluttered bar, classic cocktails, and a well-edited wine list focused on value. Service is warm, the atmosphere convivial. This approach earned Chez Ma Tante a Michelin Recommended distinction in 2026, a nod to its consistent execution of American Contemporary cuisine with European soul. The New York Times named it one of the 100 best restaurants in New York City in 2025, and Resy called it "the ultimate neighborhood restaurant."
Brunch here is a weekend affair, served Saturday and Sunday from 10am to 3pm, while dinner runs nightly from 5pm to 10pm, with a happy hour from 5pm to 7pm. The brunch menu—like the rest of the food—blends influences effortlessly: falafel and kedgeree live in harmony, a testament to the kitchen’s confidence.
Whether you stop in for a quick bite at the bar or a leisurely dinner, Chez Ma Tante delivers an experience focused on enjoyment—of food, drink, and good company. It’s a neighborhood restaurant that feels both specific and universal, rooted in the traditions of the European continent yet firmly planted in Brooklyn.
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