Walk down Calyer Street on a Saturday morning and you’ll see it. A crowd. People are huddled near a nondescript door, nursing iced coffees or just staring at their phones with that specific "I hope my Resy notification pops up soon" look. This is the reality of Chez Ma Tante Calyer Street Brooklyn NY, a restaurant that has somehow managed to stay relevant in the hyper-fickle Greenpoint dining scene for years. It isn’t new. It isn't flashy. It doesn't have a neon sign or a TikTok-bait interior. Yet, it remains the gold standard for a specific kind of European-inflected Brooklyn dining that feels both effortless and incredibly precise.
Honestly, the name itself is a bit of a wink. "At My Aunt’s." It suggests something cozy, maybe a bit cluttered, definitely informal. But the food coming out of the kitchen, led by chefs Aidan O'Neal and Jake Leiber, is anything but casual in its execution. We're talking about a level of technical proficiency that usually lives in white-tablecloth establishments, stripped of the ego and served in a room with white brick walls and simple wooden chairs.
The Pancake That Ruined All Other Pancakes
Let’s get the obvious thing out of the way first because you can’t talk about Chez Ma Tante Calyer Street Brooklyn NY without talking about the pancakes. If you search for the best pancakes in New York City, this place is almost always at the top of the list. They’re famous. Infamous, even.
Most American pancakes are fluffy, cake-like, and frankly, a bit dry without a gallon of syrup. These are different. They are fried—heavily—in clarified butter. This creates a crust that is almost shatteringly crisp, bordering on burnt but stopping just short of the bitter line. The inside stays custardy. It’s a textural contrast that most kitchens can’t pull off because they’re too scared of the heat. You get two of them. They are huge. They come with a massive knob of high-quality butter and a small pour of maple syrup.
It’s the kind of dish that makes people travel from the depths of Queens or the Upper West Side. It’s heavy. You will probably need a nap afterward. But it’s also a masterclass in how to take a "basic" breakfast item and apply high-level culinary technique to it. They aren't trying to reinvent the wheel; they're just making the wheel out of much better materials than everyone else.
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Beyond the Brunch Hype
While the brunch crowd is a distinct beast, dinner at Chez Ma Tante is where the restaurant’s true identity as a neighborhood bistro shines. The menu isn't long. It doesn't need to be. It leans heavily into British and French influences—think St. John in London or the classic bistros of the 11th arrondissement in Paris.
The Caesar salad is a frequent flyer on the menu and for good reason. It’s punchy. It doesn’t shy away from the anchovy or the garlic. Then there’s the pâté. If they have the pork pâté or the chicken liver mousse on the menu, you order it. No questions asked. It’s served with toasted bread that actually has enough structural integrity to hold the meat, which is a detail many places overlook.
Dinner here feels different than brunch. It’s darker, louder in a good way, and feels like a secret that everyone in Greenpoint already knows. You’ll see couples on third dates, groups of friends sharing bottles of low-intervention wine, and the occasional lone diner at the bar with a book and a plate of steak frites.
Why Calyer Street Matters
The location at 90 Calyer Street is part of the charm. Greenpoint has changed a lot, but this specific corner still feels a bit tucked away from the main drag of Manhattan Avenue or the high-rises of the waterfront. It’s a residential block. You’re eating in a place that feels integrated into the neighborhood, not dropped onto it from a corporate office.
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The room itself is minimalist. Some people call it sparse; others call it focused. There are no paintings on the walls to distract you. The lighting is just right—dim enough to be moody but bright enough to see your food. It’s a "chef’s restaurant," meaning the focus is 100% on what’s on the plate.
- The Service: It’s Brooklyn service. It’s professional but not subservient. They know the wine list. They know where the pork came from. They aren't going to hover, but your water glass will stay full.
- The Vibe: It’s loud. If you’re looking for a quiet, romantic whisper-only spot, this might not be it during peak hours. But the energy is infectious.
- The Drinks: The cocktail program is tight and classic. The wine list focuses on small producers, often from Europe, with plenty of interesting glass pours that pair well with the fatty, rich flavors of the food.
The "Aidan and Jake" Factor
Aidan O'Neal and Jake Leiber are the brains behind the operation, and their pedigree shows. They’ve spent time in some of the most respected kitchens in the city, and they brought that rigor to Greenpoint. They eventually opened Le Crocodile in the Wythe Hotel, which is much grander and more "grand brasserie," but Chez Ma Tante remains their soulful original.
What they do well is restraint. It takes a lot of confidence to serve a plate of peas with some mint and good oil, or a simple piece of fish with a lemon butter sauce, and trust that the ingredients are good enough to carry the dish. At Chez Ma Tante Calyer Street Brooklyn NY, that trust is almost always rewarded.
Dealing With the Logistics
Getting a table isn't as impossible as it used to be in 2018, but it still requires a plan. They use Resy. If you want a prime-time weekend brunch slot, you better be looking a week or two out.
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Walk-ins are possible, especially for dinner on a Tuesday or Wednesday. There is a small bar area where you can eat the full menu. It’s actually my favorite way to experience the place. You get a bit of the kitchen action, the bartender is usually great for a recommendation, and you don’t have to deal with the stress of a formal reservation.
Prices are fair for the quality, but it's not "cheap." You’re paying for the sourcing and the labor. A brunch for two with drinks and those legendary pancakes will easily run you $80-$100 before tip. Dinner can go higher depending on how deep you go into the wine list.
What Most People Get Wrong
People think Chez Ma Tante is just a "brunch spot." That’s a mistake. If you only go for the pancakes, you’re missing out on the best parts of the restaurant. Their evening service is where the kitchen really flexes. The roasted chicken is often cited as one of the best in the borough—perfectly rendered skin, juicy meat, no gimmicks.
Another misconception is that it’s a "French" restaurant. While there are French techniques, the soul is more eclectic. There’s a British sensibility to the sturdiness of the food, and a very New York sensibility to the way it’s served. It’s a hybrid. It’s Greenpoint.
Actionable Steps for Your Visit
If you're planning to head to Chez Ma Tante Calyer Street Brooklyn NY, don't just wing it.
- Book early for brunch. If you see a slot on Resy for 10:00 AM on a Sunday, grab it. The 12:00 PM rush is real and the wait for walk-ins can stretch to two hours.
- Order for the table. The menu is designed for sharing. Get the pancakes for the table at brunch, but also get the chips and taramasalata or the kedgeree.
- Explore the neighborhood. Calyer Street is a great jumping-off point. After your meal, walk down to the inlet for a view of the skyline or hit up some of the vintage shops on Franklin Street.
- Try the dinner menu. Seriously. Go on a weeknight. Order the pâté, the chicken, and a bottle of something sparkling. It’s a completely different, and arguably better, experience than the brunch madness.
- Check the specials. They often have small, seasonal plates that aren't on the main printed menu. These are usually where the chefs are experimenting with whatever just came in from the market.
Chez Ma Tante isn't trying to be the trendiest place in New York. It’s trying to be a great restaurant. In a city where places open and close in the blink of an eye, its longevity on Calyer Street is a testament to the fact that if you fry a pancake in enough butter—and back it up with serious culinary skill—people will keep coming back forever.