Chez Ma Tante

"We are confident in our belief that these are the best pancakes in Brooklyn. They're fried in a cast-iron skillet, so they have a heavy char on them, and they come topped with some magical type of extra-buttery butter and tons of maple syrup. Your goal for this weekend should be to eat these. Just be sure to make a reservation. On Saturdays and Sundays, this homey Greenpoint restaurant gets packed with pancake-seekers and millennial parents who have exceedingly well-dressed children." - carina finn koeppicus, kenny yang, molly fitzpatrick, sonal shah

"Chez Ma Tante is no longer the underrated, understated restaurant on a quiet corner in Greenpoint. This is a destination restaurant—and it deserves every bit of attention it gets. While the celebrity dish here is the pancakes at brunch, dinner at Chez Ma Tante is just as impressive, if not more. Always order the caesar salad, the stracciatella, whatever charcuterie is on offer, and save some room for dessert." - bryan kim, neha talreja, will hartman, molly fitzpatrick

"After five months of closure due to repairs, NYC’s best pancakes are back in business. Chez Ma Tante, in Greenpoint, has reopened, with their fluffy cakes and the rest of their French and European-inspired staples, like a pig’s head terrine with sauce ravigote." - will hartman

"Chez Ma Tante will reopen on July 8 after closure due to structural repairs. Co-owner Jake Leiber assures the classics will remain with some original menu items being brought back. The forced closure was to rebuild exterior brick walls, and efforts were made to retain the original staff. Leiber emphasizes no desire to change the essence of the restaurant." - Emma Orlow

"You’re reading this guide, so we assume you embrace the concept of brunch, and you might be someone who gets moderately excited about pancakes. If so, head to Chez Ma Tante in Greenpoint and try theirs. The pancakes are fried until the edges are crispy and charred, and they’re topped with a bunch of butter that slides down the cakes like it’s trying to run away. Make sure to get some for the table, but keep in mind that pig’s head terrine and thick, crunchy fries are always great too. The rather plain space with bare white walls isn’t very big, and it gets extremely busy on weekend afternoons, so make a reservation." - Neha Talreja, Will Hartman, Bryan Kim, Kenny Yang