“There’s a little bit of maple syrup everywhere,” says Chef Aidan O’Neal, whose new restaurant Chez Ma Tante opened in the former Jimmy’s space on Greenpoint’s Calyer Street… That a Vancouver native who spent five years in Montreal prior to moving to NYC would employ Canada’s sweet liquid gold wherever possible is not surprising, but O’Neal’s employing a nuanced, measured hand.
Featured Reviews
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Boasting a strong Canadian influence, this American bistro (named for a Montreal hot dog joint) in Greenpoint offers raw-bar items, charcuterie and seasonal veggies and mains by alums of Café Altro Paradiso. Dark woods and white walls lend a simple, unassuming feel to the dining room and bar.
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Restaurateur, Josh Cohen (who previously owned the hit spot, Jimmy’s Diner) has enlisted the help of Aidan O’Neal and Jake Leiber, who have both served significant time at the celebrated, Café Altro Paradiso, to head up this new addition to the area… A native of Vancouver, O’Neal spent five years in Montreal before moving to NYC and pays homage to a restaurant he loved there, which also inspired the name, Chez Ma Tante (‘at my aunt’s’)… The menu is broken into categories for raw & cooked selfish, charcuterie, salads & vegetables and mains. There’s dishes like marinated mussels and clams, country pâté and skate wing. Dessert offers up items like rhubarb custard tart and a sorbet with Polish vodka.
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“There’s a little bit of maple syrup everywhere,” says Chef Aidan O’Neal, whose new restaurant Chez Ma Tante opened in the former Jimmy’s space on Greenpoint’s Calyer Street… That a Vancouver native who spent five years in Montreal prior to moving to NYC would employ Canada’s sweet liquid gold wherever possible is not surprising, but O’Neal’s employing a nuanced, measured hand. He and chef de cuisine Jake Leiber—who met working at Cafe Altro Paradiso—lacquer salmon gravlax with gin and maple syrup while it’s drying to build up its texture, combine it with chardonnay vinegar to finish a falafel dish, and there’s a little bit of it on the rhubarb custard tart, too.
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Considering the moniker means “At My Aunt’s,” the atmosphere is suitably non-pretentious, though the fare in no way could be considered especially homespun. Well befitting a French boite, you’ll find pebbled salmon tartare cured with maple syrup and gin, grilled veal steaks paired with creamy, corpulent butter beans, fans of skate wing over sabayon and leeks, and wagyu short rib steak, teamed with wedge-style frites and prune-anchovy ketchup.
