Mateo

Our menu is made for sharing. Gather friends and family and make a reservation via OpenTable.

As always, there's zero compromise on taste for our mocktails.

🍈 Prima Verde
Clarified lime, honeydew, cucumber, bell pepper, herbs. Crisp and garden-fresh, with a clean citrus edge.
🍑 Peach Blossom
Peach, chamomile, baking spice, demerara, lemon, aquafaba. Cozy and silky with that pillowy foam.
🫐 Seasonal Spritz
Blueberry, thyme, lemon, soda. Bright, bubbly, and a subtle herby lift.

Skip the fork. Our Costillas de Puerco are glazed in pepper jelly for that perfect sweet-sticky-tangy balance, then finished with crunchy peanuts and scallions. Fall-off-the-bone, finger-licking, worth the mess.

Two new cocktails made for sipping on these warm summer nights.

Sandia Spritz 🍉 Vodka, watermelon, Aperol, lime, mint & cava. Bubbly, fruity, and refreshing.
Llama Azul 🫐 Gin, Creyente, Lustau Rose, blueberry, anise hyssop, lemon & Bittermen's Hellfire Bitters. Bold and herbaceous with a spicy kick.

Pork and beef albóndigas with fava beans, blistered tomato, citrus labneh, and crispy potatoes. You might order a second round of this one.

There's a new steak on the menu at Mateo. Our Bistec pairs a perfectly cooked CAB NY strip seared a la plancha with roasted pearl onion salad, a rich house jus, and salsa rustica.

From tiki-inspired to smoky and bold, our summer cocktail menu has something for every mood. Here are a few we're loving right now.

🍍🥥 Pina Asesina. Aged rum, Licor 43, Oloroso, orange, pineapple, coconut, ginger, lime.
🔥🌽 Oaxacan Manhattan. Mezcal, Mata Rojo, salted sweet corn, Angostura bitters.
🍑🍋 Pretty In Peach. Butter washed rye, Montenegro, peach, rosemary, lemon, aquafaba.

Cantaloupe & Coppa on the specials board 🍈 Thin-shaved melon from Moore Farm Fresh Produce, crispy coppa, and a cocoa nib-cashew salsa.

The season is winding down and tomatoes, peaches, and melons are on the way out. Try our summer specials while you can!

Spanish pulpo slow cooked with citrus, bay leaves, and thyme & seared a la plancha. Paired with charred corn succotash and a smoked tomato vinagreta.