Claudia's
Guatemalan restaurant · Williamsburg
39 Bushwick Ave, Brooklyn, NY 11211
Highlights
Guatemalan cuisine, churrasco steak, brunch tostadas, cocktails
Guatemalan cuisine, churrasco steak, brunch tostadas, cocktails
"A pandemic‑born pop‑up that serves as a creative sandbox for pairing desserts with cocktails, offering playful items like churro ice cream sandwiches and strawberry‑lemon tarts with cheesecake mousse, and collaborating on community‑minded events that pair pastry pop‑ups with social causes." - Martha Cheng
"This East Williamsburg spot serves up Guatemalan breakfast dishes that nourish even the gnarliest of hangovers. There’s a bowl with pulled pork, eggs, cheddar cheese, pickled jalapeno and red onions with home fries or a BEC with chile aioli on brioche. Our favorite, though, is the scrambled eggs breakfast with black beans, plantains, and tortillas. The restaurant is currently closed but plans to reopen on December 27." - Emma Orlow, Urvija Banerji
"Claudia’s is one of the city’s rare full-service Guatemalan restaurants, serving up elote, tamales, churrasco-style skirt steak, and traditional chicken dishes to Williamsburg. Brunch brings dishes such as fried egg, black bean, and avocado tostadas, beef empanadas, and a breakfast platter that includes scrambled eggs, black beans, and plantains with the option to add bacon and avocado. Frozen and mixed cocktails are also available and can be made doubles for an additional $4." - Eater Staff
"Williamsburg Guatemalan spot Claudia’s didn’t have any obstacles getting the $715 that the restaurant raised on the platform." - Erika Adams
"You’ll find tortillas at Claudia’s, in East Williamsburg, which was, until recently, a more casual café called C.Lo; its owners, the siblings Claudia and Mario Lopez, rebranded it as a full-service Guatemalan restaurant, with an expanded menu and new folk-art-inspired wall murals and upholstery. For a satisfying dish called tortillas montadas, small, thick, slightly sweet ones, blistered on a hot griddle, are smeared with smashed avocado, then piled high with a stewy scoop of carnitas, a shaggy hunk of brisket, or a spoonful of black beans and a generous segment of sweet plantain." - Hannah Goldfield
