37 W 17th St., Flatiron
This a no-frills, Japanese-style Italian food spot is known for its spin on traditional pasta dishes, like spaghetti with roe and linguini with sea urchin. Bonus: When you order their (excellent) spaghetti con prosciutto e parmigiano dish, you get it served to you in a half-wheel of Parmesan cheese.
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.
35 E. 21st St., Flatiron
So NYC has never really gotten snaps for its Mexican food, but Cosme is said to break the trend. It's probably because it's from chef Enrique Olvera, of Mexico City Pujol fame—trust us when we say he’s legit. The PDR is just as sleek and modern as the rest of the restaurant, and while it'll cost you, a prix-fixe private meal here is an incredibly special experience.
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.
16 E. 23rd St., Flatiron
Dig Inn’s philosophy is “farm to counter,” which means that they serve sustainably sourced, usually local food in a casual setting and in a price range that makes it a reasonable option for everyday lunch. The salads and the market plates are easy to take back to the office (or home for dinner), and the menu changes with the seasons, so you won't ever be bored with the offerings. There are locations in every neighborhood.
200 5th Ave., Flatiron
This is kind of foodie nirvana, care of Mario Batali. Essentially Costco-sized, this Italian gourmet grocery store stocks aisle after aisle of the best artisanal ingredients, including truly fantastic fresh pasta. Throughout the space (which also includes cookware), you’ll find plenty of places to sit down and eat. While there are several gussied-up Batali restaurants upstairs, including a rooftop birreria, we find the best way to experience Eataly it is to grab a seat at one of the many bar-size specialty eateries scattered across the main shop floor.
Eleven Madison Park
11 Madison Ave., Flatiron
A meal here is a total treat. This Michelin-starred, Art Deco-esque restaurant is also an investment, both in time and money. But it’s absolutely worth it, as the kitchen, which is now under the direction of chef Daniel Humm, sends forth molecular gastronomy-inflected dishes that are pristine and precise. On the tasting menu, you’ll choose the main ingredient—the rest is up to the kitchen, meaning that each dish is a wonderful surprise.
Le Coq Rico
East 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
23rd St. & Madison Ave. Flatiron
Goop HQ will enthusiastically vouch for the fact that Schnippers (the original outpost is conveniently located on the first floor of the New York Times building) has the best chicken fingers in the city. While kids go wild for their fries and milkshakes, it’s a pretty great indulgence if you’re working late and need a convenient sugar bomb. They also have locations in Flatiron, Midtown, and in the Financial District.
Madison Square Park, plus many other locations
Danny Meyer does a lot right at his burger chain, evidenced be the long lines at all the outposts. While we’ll always prefer the original kiosk in Madison Square Park, there’s a convenient location across from the Natural History Museum on the Upper West Side, as well as one near all the Pier 25 action in Battery Park City. We’re big fans because the meat in Meyer’s burgers and dogs is completely antibiotic- and hormone-free, as is the dairy in the shakes and custards. It’s also reliably delicious.
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