Maite
Colombian restaurant · Bushwick ·
Colombian-European dinners with Basque flavors, farm-to-table
Colombian-European dinners with Basque flavors, farm-to-table
"Maite, you knock our socks off, time and time again. Talk about feeling transported to somewhere in the Basque Country, Maite has nailed it. There's a true authenticity about this place that you don't find often, unexpected pairings, surprises around every corner that keep you wanting more. We've had one of THE best rib eye steaks of our lives here, shared some incredible burrata (with marcona almonds & grilled peaches!), enjoyed the breeze from the huge open windows, and left in heavenly bliss." - WSDIA | WeShouldDoItAll
"Maite is a cute date spot serving European and Colombian-influenced food. Their menu has everything from empanadas and ribeye served with an arepa to grilled squash and burrata with squid ink. The options rotate almost daily, and they’re all listed on a big chalkboard by the bar. We find that we have to order a bunch of stuff here to be full, so prepare to spend at least $50-ish per person." - neha talreja, bryan kim, sonal shah, willa moore
"Maite is a finca-inspired farm-to-table restaurant. We’ve never seen go-go dancers at a farm, but maybe we’re just going to the wrong farms, because Maite’s Memorial Day party this Sunday (not Monday!) is going to have plenty of dancers in addition to DJs and their signature Columbian- and European-inspired menu. The party starts at 6pm; make your reservations here." - neha talreja
"This Bushwick restaurant and Brooklyn-based beer project, Dyke Beer, is hosting a queer brunch tea party on Sunday, May 23rd from 12-4pm (with dancing and more drinking from 4-8pm). There will be a live DJ, burlesque performances, and drag, as well as plenty of Dyke Beer to try and Maite’s rotating menu of seasonal Colombian-Basque dishes. Reservations are required, and you can make one ahead of time here." - hannah albertine
"Maite is a big corner restaurant that’s a step up in fanciness from most Bushwick neighborhood spots. The food isn’t quite as traditional as other Spanish tapas places - they mix European and Basque flavors and put them into Latin American classics like arepas and empanadas. In the past, we’ve enjoyed the duck egg arepa and some squid ink burrata, but the small plates change all the time, so you can pretty much count on having to get up from your table a few times to look at the chalkboard menu on the wall." - hannah albertine, bryan kim, matt tervooren
