Happy #nationalpuppyday! These pups,  <a target="_blank" href="">@luiginyc</a>&  <a target="_blank" href="">@samsonthedood</a>are counting down the days until  <a target="_blank" href="">@petsmart</a>opens on Broadway at 24th!
#flashbackfriday #DogsofFlatiron #DiscoverFlatiron #isitspringyet
📸:  <a target="_blank" href="">@luiginyc
Happy #nationalpuppyday! These pups, @luiginyc& @samsonthedoodare counting down the days until @petsmartopens on Broadway at 24th! . #🐶 . #flashbackfriday #DogsofFlatiron #DiscoverFlatiron #isitspringyet . 📸: @luiginyc . . . . .
3 hrs ago
Calling all Foodies: Your taste buds will thank you for this Pork Meatball recipe by Trattoria  <a target="_blank" href="">@italiennenyc!

Chef</a>Jared Sippel ( <a target="_blank" href="">@sippel13)</a>helps us get creative in the kitchen with these meatballs that are sure to be an instant hit. 
Link in the Bio ⬆⬆⬆ for the recipe.

#FlatironFoodies #DiscoverFlatiron #ComfortFood .
Calling all Foodies: Your taste buds will thank you for this Pork Meatball recipe by Trattoria @italiennenyc! ChefJared Sippel ( @sippel13)helps us get creative in the kitchen with these meatballs that are sure to be an instant hit. Link in the Bio ⬆⬆⬆ for the recipe. #FlatironFoodies #DiscoverFlatiron #ComfortFood . . . . . .
7 hrs 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 District Easter Dining Guide

Flatiron District Easter Dining Guide

If you’re looking for the perfect place have a hassle-free Easter meal, look no further than the Flatiron District. With Easter fast approaching on April 1st, the Flatiron/23rd Street Partnership has put together a neighborhood guide of eateries serving delicious meals on Easter Sunday. Please contact each restaurant directly for reservations.

230 FIFTH, 230 Fifth Avenue, corner of 27th Street, (212) 725-4300 

Whether you're looking for an intimate affair to share with close family, or an out-of-doors afternoon spent soaking in the springtime with mimosas and eggs benedict, you're sure to find an amazing Easter brunch experience at 230 FIFTH! Menu items include an assortment of salads, eggs benedict, liquored French toast, and a carving station of filet of beef with horseradish sauce. Brunch is $42 for adults and $15 for children 12 years and under.

Bouley at Home and Bouley Test Kitchen, 31 West 21st Street, between Sixth and Fifth Avenues, (212) 255-5828.

Chef David Bouley has foraged the forest and the farms to bring you a six-course Easter Sunday feast. The special Easter menu features the flavors of French white asparagus, wild mountain stream watercress, wild morels, early tender green asparagus, wild ramps, early sugar peas, day boat New England fish, and grass-fed organic proteins. The six-course tasting menu is $185 per person with an optional wine pairing for an additional $125. Bouley at Home and Bouley Test Kitchen will both be open during their regular hours on Easter Sunday from 11:30 a.m. to 10:45 p.m.

Eataly, 200 Fifth Avenue, between 23rd and 24th Streets, (212) 937-8910

This year, celebrate Easter your way at Eataly New York! Whether you crave an elevated family affair or a casual bite with friends, Eataly’s Easter menu specials have you covered.

Eataly's fine dining restaurant, Manzo, will serve a decadent four-course meal that celebrates the arrival of spring. Designed by executive chef Fitz Tallon, the menu features cavatelli a la primavera (housemade cavatelli with spring vegetables and Pecorino Romano) and agnello alla griglia (grilled Colorado lamb with braised artichokes, mint, and olives). The menu will be available from 11:30 a.m. to 10 p.m. Reservations recommended.

For a relaxed ambiance, try Eataly's traditional Easter dish at La Pasta & La Pizza, where diners can enjoy pappardelle al ragu di agnello (housemade pappardelle with lamb ragu, mint, lemon, Pecorino Romano, and chili flakes). The daily menu will also be available. No reservations required.

, 236 Fifth Avenue, between 27th and 28th Streets, (212) 683-2929

Celebrate Easter Sunday with family and friends over shared plates and chef's specials in true Lebanese-Mediterranean style. A kid's craft corner will be available throughout the day to keep your little ones entertained. In addition to its regular a la carte menu, ilili will be offering chef’s specials for brunch and dinner. Brunch will be available from 11:00 a.m. to 4:00 p.m. and dinner from 5:30 to 11:00 p.m.

La Pecora Bianca, 1133 Broadway, corner of 26th Street, (212) 498-9696

Join La Pecora Bianca for Easter brunch as the restaurant will be offering a three-course tasting menu for $45 per person. Special Easter brunch menu items include pappardelle with lamb ragu, fungi misti salad with grilled mushrooms and eggs, and French Toast with roasted pears and winter spices. La Pecora Bianca will also be offering its normal dinner menu with some chef specials.

Park Avenue Spring, 360 Park Avenue South, corner of 26th Street, (212) 951-7111

Offering both a prix-fixe menu and a la carte brunch specials, Park Avenue Spring has many options for you to choose from. This year’s menu features dishes such as New Zealand King Salmon, 28 day sirloin, and a blend-your-own-Bellini bar. The three-course prix fixe menu is $79 per person.

Scarpetta, 88 Madison Avenue, between 28th and 29th Streets at The James New York NoMad, (212) 691-0555

Scarpetta will be open for Easter Brunch, serving signature items as well as a la carte brunch offerings. Brunch will be served from 11:30 a.m. to 2:30 p.m.

Image via ilili

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.”


111New Neighbor: The James New York NoMad

New Neighbor: The James New York NoMad

The Flatiron District is happy to give a warm welcome to the James New York NoMad hotel, which opened its doors this month. The newly redesigned space includes the relocated Scarpetta, an up-scale Italian restaurant celebrating it's new flagship restaurant after a successful ten year run on 14th Street and The Seville, a trendy cocktail lounge, along with an impressive, all-new interior sure to delight guests. The fully renovated property boasts 360 guest rooms, including 28 suites, 2 penthouses and 5,000 square feet of meeting spaces designed by Thomas Juul-Hansen.


The James New York NoMad is GFI Development Company's third development in the NoMad corner of the Flatiron District, accompanying the NoMad Hotel and Ace Hotel, marking an exciting revitalization of the area. 

The James New York NoMad offers a much needed balance for visitors who long for a calm sanctuary in the midst of a hectic, busy city like New York. Guests will easily feel at home in the inviting guest rooms rooms thanks to custom, locally crafted furnishings that create a residential, comfortable feel created by renowned designer, Thomas Juul-Hansen. Visitors can enjoy some relaxation with in-room yoga while sipping on refreshing smoothings thanks to in-room dining services. Additional special touches include curated pantries, dream interpretation books, yoga mats, and meditation cushions. If guests are looking for some fun, martinis at The Seville and the much sought after tomato basil spaghetti at Scarpetta are sure to please. The James New York NoMad is the perfect destination to both unplug and play.

"The fully opened James New York – NoMad is the ultimate destination for urban explorers seeking a cool and calm experience," stated Vera Manoukian, President and Chief Operating Officer at Denihan Hospitality. "At The James, we are passionate believers that balancing personal well-being and total indulgence is the ultimate key to happiness.”


To celebrate the opening of the James New York NoMad, guests can book a "Grand Opening Offer," which includes a Scarpetta tasting menu, cocktails at The Seville, breakfast in bed, room upgrades when available, and early check-in or late check-out options.   


The James New York NoMad, 22 East 29th Street, at Madison Avenue, (212) 532-4100 

(Image via the James New York NoMad)


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