Travel

Flatiron Restaurants

Establishment neighborhood
Studio at The Freehand
23 Lexington Ave., Flatiron
Although restaurateur Gabe Stulman has five restaurants under his belt in the West Village (including Joseph Leonard and Jeffrey’s Grocery), this is his first venture into hotel dining. Studio is located on the second floor of the cool-kid hangout of the moment, the Freehand (which also has outposts in Miami, Chicago, and L.A.), in the Flatiron district. The theme is an homage to Stulman’s Jewish-Moroccan background, with influences drawn from North Africa and the Middle East. You could make a meal out of the small plates here, and we’d go for the spring pea hummus, served with a side of lamb merguez and pita; the berbere shrimp with fennel and blood orange; and the eggplant mirza with roasted tomato. The space itself resembles a private club more than a traditional restaurant, full of low-slung, sheepskin-covered leather chairs, cozy banquettes, and a soothing palette of warm browns and dark blues.
Ferris
44 W. 29th St., Flatiron
Ferris is the sleek, atmospheric restaurant that occupies the subterranean level of the Made Hotel; even if you’re a guest of the hotel, it’s worth making a reservation in advance. You’re in for a doozy of flavors, textures, and cultural mashups—it’s effing incredible. Start with the Melon de Caraibe, a cocktail of honeydew, rum, mint, and egg whites, plus bread and butter (it doesn’t come with dinner, you have to order it, and the luscious, fresh-out-of-the-oven sunflower-caraway is worth it). Sit in one of the pillowy nooks near the window and exult in dishes like charred broccolini in a creamy yogurt-cashew emulsion, broth-bathed hake (flaky, delicate, a tidal wave of flavor), and cardamom-coriander Szechuan-style duck with a side of fermented sour cherry relish to remind you of all that is right in the world.
Fields Good Chicken
44 E. 23rd St., Flatiron
Former financier-turned-pro-cyclist-turned-chicken-enthusiast Fields Failing converted his passion for the most perfectly cooked, crispiest-skinned bird into a business. With five locations across the city all serving up the same four styles of cooked chicken—herb grilled, grilled mojo, pulled bbq, or chicken salad—a good lunch is minutes away no matter where you are. The free-range chickens are sourced from Freebird family farms in Amish country, Pennsylvania, from sustainable farmers Failing has built relationships with. These protein-heavy bowls and salads (Christina's Kale, cobb, mo' miso) are filling, healthy and delicious, the perfect nutritious lunch to pick up on-the-go in the city.
Cote Korean Steakhouse
16 W. 22nd St., Flatiron
Simon Kim is most famous for Piora, which earned him a Michelin Star, but those close to him say he's even more passionate about his new steakhouse, which is inspired by his Korean roots. The sleek, modern, grayscale interior is dotted with smokeless grills embedded in each table, where customers cook their own meats, barbecue-style. That said, Korean barbecue is an oversimplication of what's going on here–the sauces and accoutrements are firmly in the fine dining category, and chef David Shim is meticulous about beef sourcing, selecting cuts that are USDA prime grade or above and dry-aging them on-site before they ever see a customer. Get the Butcher's Feast, which is the standard order and the best way to understand the full scope of the offerings here.
Le Coq Rico
30 E. 20th St., Flatiron
The name—try saying it three times fast—translates to “The Bistro of Beautiful Birds,” and is an offshoot of three-star Michelin chef Antoine Westermann’s original poultry-focussed restaurant on Rue Lepic in Paris. Before opening, Chef Westermann spent more than a year traveling through Hudson Valley and Pennsylvania, meeting with local farmers to learn their farming practices and philosophies. (As a result, all the birds come from small family farms.) Come for the slow-cooked egg and Plymouth barred rock chicken, and don’t hesitate to order the quarter rotisserie chicken or the macaroni au gratin. There’s an entire section devoted to dishes featuring pasture-raised eggs, too. Photos: Asia Coladner
Beechers
900 Broadway, Flatiron
While it’s pretty hard to screw up a grilled cheese sandwich, the oversized, overstuffed versions here are made using Beecher’s own cheese, a lot of which is made right on site (watching the cheese makers do their thing through the massive windows is nothing short of mesmerizing). The main café is ideal for weekday lunches and the Cellar downstairs is a more dressed-up small-plates-and-wine restaurant. And if you need a hostess gift but are short on time, the nuts, jams, small but mighty selection of wine, and of course, cheeses, pack up nicely.
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