Mesa Kita is the culmination of people, culture and the environment around us. With Mesa Kita, we aim to create a sense of togetherness where it’s easy to play into differences. We believe good food shouldn’t be inaccessible or exclusive to just one setting. Memories of sharing a great meal at the table with loved ones can always be cherished.

Mesa Kita is run by chef Natasha Lintjewas (she/her). After completing a culinary program in high school, she immediately started working in restaurants. She’s worked her way up starting out as a dishwasher to sous chef and now leading Mesa Kita. She has worked at many DC past and present favorites such as Equinox Restaurant, Le Diplomate, Ripple, Masseria, St Anselm, Cranes and St Vincent Wine Bar.

Natasha was often in charge of “family meal” where the food she made, a mix of ‘whatever’s in the walk-in’ and suggestions from jaded staff, was what truly resonated with why she valued cooking. At Mesa Kita, we love the moments where something you’ve never tried before transports you to a feeling of comfort and familiarity. From the first connection of rendang and carne guisada, chef Natasha aims to recreate this experience with every menu. It goes deeper than “fusion cuisine”.

Mesa Kita is an experience we can celebrate together.