Spring is here! Don’t let the cold and gray fool you – we’ll soon be seeing Flatiron in its full splendor!
📸:  <a target="_blank" href="">@ijovanny

#firstdayofspring</a>#internationaldayofhappiness #DiscoverFlatiron
Spring is here! Don’t let the cold and gray fool you – we’ll soon be seeing Flatiron in its full splendor! . . 📸: @ijovanny . . #firstdayofspring#internationaldayofhappiness #DiscoverFlatiron
4 hrs ago
Happy #PiDay! Which Hill Country offering are you taking home?

#discoverflatiron #FlatironFoodie #CanEveryDayBePiDay
Happy #PiDay! Which Hill Country offering are you taking home? #discoverflatiron #FlatironFoodie #CanEveryDayBePiDay
6 days ago
About the BID
about bid

The Flatiron/23rd Street Partnership Business Improvement District, formed in 2006, is a nonprofit organization whose mission is to enhance the area's reputation as one of New York's most vital and exciting neighborhoods. 

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111Flatiron Foodies: Trattoria Italienne's Pork Meatballs

Flatiron Foodies: Trattoria Italienne's Pork Meatballs

Trattoria Italienne's pork meatballs are sure to become a hit at your dinner table! "Our meatballs are a guest favorite and also something I love to cook at home," says Chef Jared Sippel. "They're juicy and full of flavor -- but the best part is their versatility. You can serve them as a starter, like we do at the restaurant over a bed of polenta, or toss them in your favorite sauce for proper pasta and meatballs."

Pork Meatballs (Polpettine if served over polenta)

Yields 4 servings


  • 1 pound pork shoulder, ground with large die
  • 1/2 ounce prosciutto (preferably San Daniele) 
  • 2 ounces stale bread, soaked in milk and wrung dry
  • 1/2 ounce minced parsley
  • 2 eggs
  • 2 tablespoons kosher salt
  • 2 cloves garlic, minced to a paste
  • 1 1/2 ounces ground parmigiano or Grana Padano
  • 2 teaspoons ground black pepper
  • 1 teaspoon chili flakes
  • 1 teaspoon minced rosemary
  • 1/2 teaspoon dried oregano


1.  Dice all pork in large chunks and set in the freezer with meat grinding attachments. 

2. Sweat the garlic in a small amount of olive oil to release flavor for about one minute, then add rosemary, chili flakes, and oregano. Let cool.

3. Grind very cold meat on large grind, or ask your butcher for a coarse grind.

4. Toss the meat with everything except the eggs and cheese, then grind once through the smaller medium die. You may also ask your butcher to give you a coarse ground pork suitable for ragu if you do not have access to a meat grinder.

5. Combine all remaining ingredients and mix well in a mixer or with your hands. Do not overmix of the meatballs may become spongy and tough. 

6. Portion to desirable size and cook in a saute pan. 

Pictured above: Polpettine (pork meatballs served over polenta)

Pictured below: Trattoria Italienne Chef Jared Sippel

111Meet the Concierge Event Recap

Meet the Concierge Event Recap

More than 80 members of Flatiron’s diverse business and hospitality sectors came together Tuesday, March 6th, for a chance to “Meet the Concierge.”  Where New York’s trademark event, held at the Baruch Performing Arts Center (BPAC), brought together an expert panel of concierges offering advice on forging connections to build business.

“Tourism is a major economic driver in New York City, and in and around our immediate neighborhood we’ve seen a significant growth in the number of hotels over the past decade,” said Jennifer Brown, Executive Director of the Flatiron/23rd Street Partnership. “This is our first time hosting an event that is focused solely on the hotel industry and ways for local businesses to maximize their relationships with that sector."

The networking breakfast and program included opening remarks by Jennifer Brown, BPAC Director Ted Altschuler, and Adeline Tafuri Jurecka, Publisher and Vice President of National Marketing of Where In New York. T-Mobile also sponsored the event.

The panel featured Briana Davis-Greer, Concierge, 1 Hotel Central Park; Harold Mootz, Assistant Chef Concierge, The St. Regis New York; Eric Valencia, Concierge, The Dominick, Marco De Los Rios, Concierge, Lotte New York Palace; and, Tim Markman, Concierge, The NoMad.

All stressed the importance of businesses building relationships, being cognizant to when concierges are likely too busy to meet, and developing good business practices. “It always come down to one sole thing: the power of a good relationship and finding that connection with a concierge,” Markman said.

Concierges offered advice, such as getting to know Chef Concierges, who manage the concierge desk; emailing early about events and updates about a business; making sure staff at establishments are aware of concierges so they can respond if a concierge reaches out; and avoiding unannounced visits.

“Don’t come around the hours of 2 to 4 pm,” Markman advised, “and please don’t call me and don’t demand to speak to me right then and there.” Emails often are ways to get your contact and event information added into a hotel concierges’ shared database. “Emails go a long way.”


111February News Roundup

February News Roundup

The Flatiron District had an exciting February with media attention highlighting the launch of new restaurants, real estate developments, and events. Stay up-to-date with the latest Flatiron District News with our monthly roundup of notable highlights.

  • Foodies will rejoice as Scarpetta's famed Tomato Basil Spaghetti makes its return marking the restaurant's 10 year anniversary and relocation to the James New York - NoMad hotel (via Eater NY). To toast off the 2018 Winter Olympics, Cote created a celebratory cocktail, the Golden Torch (via New York Times). The newly opened Freehand Hotel boasts three restaurants including Simon & The Whale, a cozy upscale restaurant described as a place with "an energy that radiates out to everyone" (via Vogue).
  • Business and real estate developments are underway. FitHouse is expected to lauch 'shotgun leases' with one of four new locations opening in the district (via New York Business Journal). Startup Handy Technologies signed a lease at 53 West 23rd Street, but may cut the deal short given "recent developments with New York State." (via Commerical Observer). Prices of ultra-high-end residential developments, such as the Madison Square Park Tower, are poised to slowdown in the coming year according to a report by Manhattan Decade (via Mansion Global).
  • City officials announced that Saturday, April 21st will be the third annual Car Free Earth Day from Union Square to Times Square. The event is meant to encourage the public to consider public transportation, biking, and walking for everyday transportation needs. The Flatiron District will serve as a rest stop with various programming (via Patch). An eye-catching exhibit is making its way to Madison Square Park with artist Diana Al-Hadid showcasing abstract sculptures (via New York Times). 

(Image via WeWork Labs)

111New Neighbor: Bondi Sushi

New Neighbor: Bondi Sushi

Flatiron District sushi lovers have another reason to rejoice as Bondi Sushi recently opened its doors at 6 West 28th Street in the NoMad area of the Flatiron/23rd Street Business Improvement District. Bondi chose to locate in the neighborhood due to the combination of heavy tourist traffic along with the healthy blend of commercial and residential tenants. With the opening of KazuNori, YO! Sushi, and ROKI Le Izakaya over the past year, the Flatiron District has become one of the best places in NYC to find fresh, made-to-order sushi.

Drawing inspiration from a relaxing day at Australia’s iconic Bondi Beach, Bondi Sushi does its best to take life’s stresses away with carefully made sushi and good vibes.

Bondi serves conscientious fish, cut clean, and served fresh. All of Bondi’s vendors are Certified B Corporations that meet rigorous standards of social and environmental performance, accountability, and transparency. The restaurant searches the globe for the most delicious and sustainable ingredients, serving yellowfin tuna from Hawaii, king salmon from New Zealand, and blue crab from Maryland.

Diners at Bondi can choose to order per roll (eight pieces) or from the restaurant’s selection of combo boxes (four rolls with four pieces each). Rolls range from $7.25 to $9.75, and combo boxes range from $12.50 to $18.00. All of Bondi’s sushi rolls are served with a choice of white, brown, or cauliflower rice. Bondi also offers traditional sushi starters like edamame, seaweed salad, and miso soup.

Bondi Sushi is open daily from 11:00 a.m. to 10:00 p.m.

Bondi Sushi, 6 West 28th Street, between Broadway and Fifth Avenue.

Photo Credit: Bondi Sushi

111Flatiron Foodies: Forager's Treasure by Bouley at Home

Flatiron Foodies: Forager's Treasure by Bouley at Home

Forager's Treasure, by Bouley at Home, is a delicious foray into mushrooms. Mushrooms are versatile gastronomic treasures loaded with numerous health benefits to boost your immune system, destroy cancer cells, and fight obesity. The 'taste of the woods' - sweetness, minerality, and umami - combine in this dish with incredible nutritional power. Pure, nutrient-dense ingredients form the building blocks of a wholesome kitchen, empowering professional and home cooks alike to create clean, delectable dishes on a daily basis.

Join Bouley at Home’s cooking classes Tuesday and Thursday from 1:30-3:30 to learn the skills and techniques to make healthy recipes before enjoying a 3-course, 2-wine pairing lunch.

Interested in more mushrooms? Join Bouley Tuesday, February 13th 

Forager's Treasure

Yields 4 servings


  • 1 each ​​​Royal trumpet, cap and top 2 inches of stem, sliced lengthwise ¼ inch
  • 2 small clusters Maitake (Hen of the Woods), cleaned with a brush
  • 2 small clusters​ Enoki
  • 1 tablespoon​​ Hon-shimeji
  • 1 tablespoon ​​Nameko
  • 2 small clusters Oyster
  • 1 large cap​​ Shiitake mushroom in oil (see recipe)​
  • 1 teaspoon ​​Olive oil
  • 1 teaspoon​​ Garlic oil
  • 1 teaspoon​​ Vanilla oil
  • ½ teaspoon ​​Pain d’epices (spice bread blend)
  • 2 spritzes​​ Water
  • Pinch​​​ Sea salt
  • Pinch ​​​Ground white pepper
  • 2 tablespoons​​Truffle pate
  • 1 tablespoon ​​Sunflower or safflower oil
  • ¼ cup​​​ Coconut garlic soup (see recipe)
  • ¼ cup​​​ Micro-watercress
  • ¼ cup ​​​Parmesan cheese, freshly grated


 1. Clean and prepare all of the mushrooms. Heat a large sauté pan over medium heat. Drizzle in the olive, garlic, and vanilla oils. Add the royal trumpets to the pan and sear for 30 seconds, and add the remaining mushrooms and sear gently for about 1 minute more. Flip and sprinkle with the spice bread blend. Spritz the pan with water to prevent burning. Season with salt and pepper.

2. Arrange the seared mushrooms artfully on a large platter. In a small bowl, mix together the truffle pate and the oil. Using a small spoon, spread the mushrooms with 1/16 of a teaspoon of the truffle pate mixture. Using an immersion blender to foam the coconut garlic soup and dollop the foam on the mushroom platter. Sprinkle with micro-watercress and freshly grated parmesan cheese. Enjoy.

Shiitake Mushrooms in Oil 

Fresh seasonal mushrooms add unique, earthy flavor to a variety of recipes. Mushrooms, however, can be challenging to keep fresh in a home refrigerator. This recipe includes Chef Bouley’s simple short-term preservation method for mushrooms, both extending the refrigerated shelf life of fungi and creating an infused oil, perfect for sautéing savory specialties.

Yields 1 cup


  • 6 ounces Shiitake mushroom caps, some whole, some sliced
  • 2 ounces Mushrooms, assorted, seasonal, cleaned, stems peeled as necessary
  • 12 ounces Safflower or other neutral oil
  • 2 sprigs Fresh rosemary
  • 1 each Fresh bay leaf



  1. Place mushrooms and oil in a small saucepan, ensuring the mushrooms are covered halfway in oil and add the herbs. Bring to a boil and simmer on low for 2-3 minutes. Remove from heat, let cool in the oil.
  2. Store, refrigerated, in an airtight container for up to 2 weeks. Eat cold by themselves or slice and toss into sautés, baked dishes such as lasagna, or stuff with cheese and broil.


Coconut Garlic Soup

One of Chef Bouley’s oldest recipes is based on two of nature’s strongest superfoods: garlic and coconut. The Bouley Restaurant kitchen team refers to garlic coconut soup as a ‘tree trunk sauce’ because it serves as the base for a variety of other sauces, including ramp sauce, kale sauce and others. 

Yields 24 ounces


  • ¼ cup Safflower oil
  • ½ cup Garlic, peeled, sliced 1/8 inch
  • ½ cup Shallots, peeled, sliced 1/8 inch
  • 3 cups Coconut milk  
  • ½ cup Tomato water 
  • to taste Sea salt
  • to taste Ground white pepper


  1. Add the safflower oil, garlic, and shallots to a wide bottom pan. Sweat on medium-high heat for 10-15 minutes, stirring constantly. Add coconut milk and tomato water, bring to a boil, and remove from heat. Season with salt and pepper.
  2. Bring a pot of salted water to a boil. Prepare an ice bath. Blanch and shock the ramps.
  3. Pour the coconut garlic soup in a blender and process on high for 1-2 minutes or until smooth. Strain through a fine mesh sieve.

Chef’s Note: Garlic Coconut Soup is a basic recipe with thousands of possible variations. Almost any green seasonal vegetable can be blanched, shocked, puréed and added to the Garlic Coconut Soup. Try it with spinach, ramp tops, kale, broccoli, spring peas, tatsoi, or other green vegetables. 

Pictured above: Forager's Treasure

Pictured below: Bouley at Home's Chef David Bouley


111Flatiron Valentine’s Day Neighborhood Guide

Flatiron Valentine’s Day Neighborhood Guide

The Flatiron District is the perfect place to pick up that last minute Valentine's gift for your special someone! We've put together a Neighborhood Guide to Valentine’s Day, featuring gifts, flower shops, card stores, and spas to help you make the holiday extra special. Please contact businesses directly for more information.


DAVIDsTEA, 688 Sixth Avenue, between 21st and 22nd Streets, (212) 229-0002

Share a mood-boosting tea with your loved one from DAVIDsTEA. Valentine’s Day themed gifts include loose leaf mixes, heart shaped infusers, and heart-print mugs.

Flying Tiger, 920 Broadway, corner of 21st Street, (212) 777-1239

Flying Tiger is crazy about Valentine’s Day with fun and quirky treats, clothing, and cards. At Flying Tiger, you can spread holiday joy without breaking the bank with gifts starting at just $1.

L’Atelier du Chocolat, 59 West 22nd Street, between Fifth and Sixth Avenues, (212) 243-0033

Bring a sweet surprise to your Valentine’s Day date with a boxed chocolate set from L’atelier du Chocolat. Chef Eric Girerd, master chocolatier and supplier to the Ritz-Carlton, offers an array of chocolate creations, all made with at least 72% cocoa.

L'Occitane en Provence, 170 Fifth Avenue, corner of 22nd Street, (212) 206-8860

Choose a curated gift basket of hand creams, oils, and soaps, or design your own at L'Occitane's experiential store in the Flatiron District.

Rituals, 172 Fifth Avenue, corner of 22nd Street, (646) 918-7383

Whether it's gemstones, scented oils, candles, hand cream, or body mist, find all the right items to make your home a sanctuary this Valentine's Day.

Rizzoli Bookstore, 1133 Broadway, corner of 26th Street, (212) 759-2424

Rizzoli is the perfect place to get a Valentine’s Day gift for the book lover in your life. The bookstore offers a wide collection of books from photography and design, to sports and foreign literature.

The White Company, 155 Fifth Avenue, between 21st and 22nd Streets, (646) 741-8777

The White Company has a wide array of thoughtful, stylish, and timeless gifts for Valentine’s Day. Scarves, jewelry, and scented candles make great gift ideas for the special someone in your life.

Desserts and Baking Supplies

Eataly, 200 Fifth Avenue, between 23rd and 24th Streets, (212) 229-2560

Lady M, 1178 Broadway, corner of 28th Street, (212) 452-2222

Maison Kayser, 921 Broadway, corner of 21st Street, (212) 979-1600

N.Y. Cake, 56 West 22nd Street, between Fifth and Sixth Avenues, (212) 675-2253

Paris Baguette, 303 Park Avenue South, corner of 23rd Street, (212) 677-0404

Patisserie Chanson, 20 West 23rd Street, between Fifth and Sixth Avenues, (929) 423-8880

Whisk, 933 Broadway, between 21st and 22nd Streets, (212) 477-8680

Flower Shops

Blooming Affairs, 925 Broadway, between 21st and 22nd Streets, (212) 262-0004

Flower You, 122 East 25th Street, between Park Avenue South and Lexington Avenue, (212) 477-1037

Park Avenue Floratique, 226 Fifth Avenue, corner of 27th Street, (212) 447-6310

Putnam & Putnam at Club Monaco, 160 Fifth Avenue, corner of 21st Street, (917) 671-6847

Stationery Stores

Fujifilm Wonder Photo Shop, 176 Fifth Avenue, corner of 22nd Street, (929) 239-4262

Memories of New York, 206 Fifth Avenue, corner of 25th Street, (212) 252-0030

Papyrus, 655 Avenue of the Americas, between 20th and 21st Streets, (212) 355-1880

Papyrus, 940 Broadway, between 22nd and 23rd Streets, (212) 228-2877


Bellagio Nail & Spa, 10 East 23rd Street, between Broadway and Madison Avenue, (212) 505-6100

Dyanna Spa, 40 East 21st Street, between Broadway and Park Avenue South, (212) 995-2355

Heyday, 1130 Broadway, between 25th and 26th Streets, (646) 869-3601

Living Fresh Mens Spa, 44 West 22nd Street, between Fifth and Sixth Avenues, (212) 366-9080

Lord & Whisper Skin Care Spa, 19 West 21st Street, between Fifth and Sixth Avenues, (718) 623-2100

Modrn Sanctuary, 12 West 27th Street, corner of Broadway, (212) 675-9355

Queen Jane Day Spa, 37 East 28th Street (Lower Level), between Madison and Park Avenue South, (212) 684-4548

sundays Nail Studio, 51 East 25th Street, between Madison Avenue and Park Avenue South, (646) 998-5711 

Photo Credit: L’Atelier du Chocolat