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Restaurants in Flatiron District

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Restaurant Spotting: Italienne

Cuisine: , | Featured in Hottest Newcomers, Restaurant, Restaurant Spotting, Reviews

A name like Italienne (French for Italian) doesn’t exactly portend a red sauce menu of spaghetti and parmigiana. And indeed, the hot Flatiron newcomer from the talented chef, Jared Sippel, represents a culinary meeting of the minds, between Northern Italy and Southern France — melding the former’s heart and soul with the latter’s elegance and refinement…

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How Sweet It Is: L.A.’s Sugarfish Has Landed in NYC

Cuisine: , | Featured in Hottest Newcomers, Restaurant, Restaurant Spotting, Reviews

As much as New Yorkers would like to believe that we’re the epicenter of the food world, we’ve admittedly borrowed a lot from Los Angeles and this year, we’ve even appropriated a number of restaurants as well, including Sugarfish; an outpost of California’s beloved sushi spot…

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Italienne

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London Noodle Chain, Wagamama, Crosses the Pond to NYC

Cuisine: | Featured in Ethnic Eats, Restaurant, Restaurant Spotting

It’s a bit of a thrill that the franchise known as Wagamama has finally opened its very first location in NYC. Smack in the center of the Flatiron District, it’s perfectly positioned as a waystation for both busy locals on lunch hour, as well as tourists from all over the world…

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Aldea

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Atoboy

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The Best New Bites at Mad. Sq. Eats this Season

Cuisine: | Featured in Al Fresco Dining, Food Markets

Still searching for reasons to get excited about fall? Running from September 10th through October 7th this season, the park-side gourmet mecca hosts 25 of the most exciting street carts and restaurant spin-offs in the city. And here are six you won’t want to miss; from the Jianbing specialist, Mr. Bing, to the requisite poke purveyor, Gotham Poke…

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Hill Country Chicken

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It’s All About the Banchan at Korean Newcomer, Atoboy

Cuisine: | Featured in Ethnic Eats, Restaurant, Restaurant Spotting

Traditional Korean meals are indelibly intertwined with banchan; an array of small, shareable dishes and rice. But at the not-so-traditional Atoboy, those diminutive plates actually are the meal, given considerable polish by Jungsik’s former chef de cuisine, Junghyun Park…

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The Clocktower

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Sabbia

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Eataly’s Rooftop Transforms into Italian Seaside-Themed Sabbia

Cuisine: | Featured in Restaurant, Restaurant Spotting, Seasonal Eats

Eataly is at it again. Not content to maintain their rooftop beer hall, Birriera, as a single, unchanging concept, they’ve taken to transforming it season by season; starting with the Alpine ski lodge, Baita, last winter, and turning it into a breezy seaside haven this spring…

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TEISUI Serves NYC’s First Yakitori Omakase

Cuisine: | Featured in First Bite, Restaurant, Restaurant Spotting, Reviews

New York has its share of both posh and pricey omakase restaurants, as well as cool & casual Japanese izakayas, and they both tend to exist as totally disparate concepts. But Tempura Matsui blurred the borders last year, when it designed a $200 per person progression around fried and battered meats and veggies, and now TEISUI has done the same, making the grilled and skewered chicken known as yakitori…

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Le Coq Rico

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Paris Import Le Coq Rico is Flying High in Flatiron

Cuisine: | Featured in First Bite, Hottest Newcomers, Restaurant, Reviews

Upon walking into the glittering Le Coq Rico in the Flatiron, your hostess will likely ask you if you’ve been there before. A seemingly odd question, considering the sleek French restaurant has barely been open two weeks, until you realize she’s referring to the original; a largely identical, poultry-focused spot in Paris. This is far from being your run of the mill brasserie…

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Covina

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Chocolat Moderne

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Inside Cosme’s Brand New Lunch Service

Cuisine: | Featured in Ethnic Eats, Restaurant, The Best Thing I Ate This Month

Since opening in the fall of 2014, Cosme has remained one of NYC’s hottest reservations. And now that chef Daniela Soto-Innes has received a James Beard Award “Rising Star” nomination, it’s all but assured that buzz won’t be slowing down anytime soon. So if you’re craving instant access to Uni Tostadas, and Husk Meringues, your best bet might be to take a long break from the office and settle in for a truly spectacular lunch…

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KOA

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Q & A with Kat & Theo’s Executive Chef, Paras Shah

Cuisine: | Featured in Chef Q&A, Chef Q&A Recipes, Restaurant

The industry is full of up-and-coming chefs looking to take the short path to success nowadays; hoping to leap from reality TV show competitions to immediately owning and running their own restaurant. But Paras Shah has gone the traditional, slow and steady route, earning his degree, followed by an externship at Per Se, a stint at Momofuku Noodle Bar even working at the world-renowned El Bulli…

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