Maipai

Maipai Tiki, pizza, awesome.

Closed this weekend for our annual end of summer break. See you on the 27th!
08/18/2026

Closed this weekend for our annual end of summer break. See you on the 27th!

Hey friends - we are hiring. For full details and to apply please email salar@maipai.ca��Hiring for the following:��Mor...
07/28/2026

Hey friends - we are hiring. For full details and to apply please email [email protected]��Hiring for the following:��

Morning Prep Cook - full time Wednesday to Sunday - 5:30am to 1:30-2:30pm��This one is for you early morning solo people. You’ll be making dough, shredding cheese, preparing dips, and most importantly, prepping pizza pans. You’ll need to be able to lift up to 50 lbs up and down a flight of stairs during the receiving of orders and moving back and forth from the prep space. Pay range is $19-21 per hour based on experience plus an additional $5-7 per hour in bi-weekly tip out.�

��Host - Thursday to Sunday - 2:30pm to 9:00-10:30pm��You like talking to people. You’ll be answering the phone (it rings a lot), greeting guests as they enter, helping them get seated, and managing the reservation system. You’ll also be taking and handing out take out orders. Other duties include assisting with running food/bussing tables/general cleaning. This position starts at $17.60 and is in the tip pool.

Server - part-time/casual - 3:30-9:30/11:30pm

Also looking for someone who has flexible availability to cover gaps in the schedule / cover vacations as a server. Will likely be on schedule for 1 shift a week, plus additional days as they are available. Other duties include running food/bussing tables/general cleaning. This position starts at $17.60 and is in the tip pool.

07/09/2026

New feature: Smoked Meat Square - double layer of Montreal smoked meat, grainy mustard mayo, pickles, and toasted rye breadcrumbs. Only available as a small and not available as vegan/vegetarian/gluten free. Limited quantities!

06/11/2026

This weeks feature is Another Hawaiian, because this is probably the 5th or 6th Hawaiian variant we’ve done. Also the simplest one yet - cup and char pep, shredded ham, and a mix of two types of pineapple under our red sauce and some Romano to finish.

This one will be around for a couple of weeks - online pre-orders are open!

Also - gold star if you know the band in the background.

05/27/2026

New feature: Kentucky Hot Brown

This one is loaded up with ham, chicken, cherry tomatoes, Mornay sauce, bacon, Romano cheese, and parsley.

I’ve always wanted to try a Hot Brown after watching that episode of way back where davidchang and made their own versions of it. After finally trying one at while on a road trip through Kentucky, I knew I had to make a pizza version.

This one is not able to be made as a vegan/vegetarian/gf version. Limited quantities available!

New feature for the next 2 weeks is the Pompeii! This has vodka sauce, nduja, basil, and shaved pecorino romano. Kyle ...
03/20/2026

New feature for the next 2 weeks is the Pompeii! This has vodka sauce, nduja, basil, and shaved pecorino romano. Kyle won the 2025 creative pizza competition with this and will be making it next week at the big competition at the in Vegas!

Thanks for including us in your list of 10 spots worth making the drive out to Hamilton for. We’re in good company wit...
03/06/2026

Thanks for including us in your list of 10 spots worth making the drive out to Hamilton for. We’re in good company with our friends at / / / .hamont / / / / /

Also no coincidence that 4 of these spots are in - proud to have opened this spot here and to have done it in the same neighbourhood I live in. If you’re coming to the area to visit any of these Barton spots, make sure you also check out .ca / / .smashburgers / / / / .waldron_butchers / / / / / / / and more!

02/18/2026

New feature this week: Kale, Caesar! Cheese blend, chicken, bacon, Caesar dressing, kale, and shaved Parmesan. Can be made vegetarian or gluten free (but not both) and not available as vegan.

We’ve been open for 6 years now and going into our 7th year open. It happened last month sometime, but truthfully I’m t...
02/09/2026

We’ve been open for 6 years now and going into our 7th year open. It happened last month sometime, but truthfully I’m terrible with birthdays. Our space has changed so much since then, and we’re constantly hanging new stuff from travels or that you lovely bunch have gifted us.

Building this place was an experience. Almost all of it is either vintage salvage from tiki bars of the past, scraps from old movie and television set sales, literal garbage we picked, or stuff that was hand carved by us.

Here’s some pics from first glimpses at the space to just before we opened.

1 - First look at the bar
2 - First look at the dining room
3- Drinks with Myla and Nix at Mutiny Bar in Detroit - Myla came up with the name MaiPai
4 - Signed a lease, no going back now
5 - Learned to make Detroit style pizza with the legend himself, Shawn Randazzo
6 - Hunted down some vintage 60s decor from the king of Montreal restaurant salvage, Bernard
7 - First oven - too big for the space, and financed over 3 years
8 - Learning to carve things on the fly
9 - A lot of the bamboo and thatching came from Nicholas at Bamboo Toronto
10 - I snagged 50 of these giant bamboo pieces for nothing from someone who abandoned a project
11 - Many late night crafting sessions went into this build
12 - Starting to take shape
13 - This was a Facebook marketplace cheap find that someone had build out of paper mache for a party
14 - Learned the hard way how expensive and hard to work with epoxy resin is
15 - The dining room looked like this through most of lockdown - a storage / workshop area
16 - After my pickup died, a 2010 Toyota Yaris was forced to do a lot of heavy lifting
17 - Dining room is starting to look like something
18 - Before and after - bar side
19 - A blurry night of drink research with Pete, who helped a ton with the initial designs and build
20 - Drink testing with Pete and Jay

Hi friends - last year was our busiest year ever and that has carried through the winter going into our 6th year of oper...
02/01/2026

Hi friends - last year was our busiest year ever and that has carried through the winter going into our 6th year of operation. We continue to get fully booked nearly the full 30 days in advance we open reservations for. Thank you for all your love and support!

We understand it can be frustrating at times to get a booking or an order or reach us through the phone. Please know our phone only has one line and one person answering it who is also responsible for managing reservations and seating everyone - we try but we can’t answer every call.

Almost every call tends to be questions about the same things, so we’ve compiled all of that information here to make things easier. If there’s anything you think we missed - please let us know!

As for the other question we get asked - why aren’t you open more / why don’t you just make more pizza. Please know that we are making as many pizzas as we can. We’ve always believed in quality over quantity, and that includes our own quality of life as well.

Thanks for sticking with us through 6 years.


- Salar

Address

631 Barton Street E
Hamilton, ON
L8L3A1

Opening Hours

Thursday 4:30pm - 11pm
Friday 5pm - 1am
Saturday 5pm - 1am
Sunday 5pm - 11pm

Telephone

+19055819030

Website

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