Newly in Flatiron, we’re excited to grab  <a target="_blank" href="">@taimfalafel’s</a>Cauliflower Shawarma and Harissa Falafel pitas for lunch 🤪 Head over to 64 West 22nd Street!
Link in BIO to learn all about taïm’s new spot ⬆️
📸:  <a target="_blank" href="">@dad_beets</a>
Newly in Flatiron, we’re excited to grab @taimfalafel’sCauliflower Shawarma and Harissa Falafel pitas for lunch 🤪 Head over to 64 West 22nd Street! . Link in BIO to learn all about taïm’s new spot ⬆️ . 📸: @dad_beets
6 hrs ago
Just in time for Spring —  <a target="_blank" href="">@eatalyflatiron’s</a>rooftop garden SERRA FIORITA is open 🌸 Enjoy refreshing spritz cocktails, natural wines, and seasonal plates 🍹
Just in time for Spring — @eatalyflatiron’srooftop garden SERRA FIORITA is open 🌸 Enjoy refreshing spritz cocktails, natural wines, and seasonal plates 🍹
1 day 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. 

Read More

What’s New

111Where to Watch the March College Basketball Tournament

Where to Watch the March College Basketball Tournament

Every March, the National College Basketball Tournaments are one of the most exciting sporting events of the year kicking off now through the championship game on April 8th. Get in the competitive spirit as you cheer on your favorite college teams at one of these Flatiron spots (see tournament's schedule here).

The 40/40 Club, 6 West 25th Street, 212-832-4040
Enjoy the games at this upscale American sports bar and lounge on one of its four extra large (165-inch) state-of-the-art video walls. 40/40 Club is opening early to cover tournament games. Dig into 40/40 Club's signature wings, nachos, and sliders while you're there. 

Bounce Sporting Club, 55 West 21st Street, 212-675-8007
This 4,000 square-foot sports lounge is packed with flat screens ideal for viewing the basketball tournament! Enjoy special guest DJs will and tasty twists on standard bar food to celebrate. 

The Churchill Tavern, 45 East 28th Street, 646-476-8419
Cheer on your bracket picks at this two-story tavern offering the best of British and local craft beer, and traditional English fare. Enjoy happy hour beer specials during the games.

Flatiron Hall, 38 West 26th Street, 646-790-3200 
Restaurant and beer cellar Flatiron Hall crafts unique beers and cocktails that will pair well tournament games streaming live on all its screens. 

Grey Bar and Restaurant, 43 West 26th Street, 212-532-2643
Catch all the basketball games surrounded by multiple televisions at this chic sports tavern offering elevated pub food with sophisticated drinks. 

The Globe, 158 East 23rd Street, (212) 477-6161
Old-school (since 1886) Irish pub The Globe invites you to enjoy the basketball tournament games with a wide selection of beers and spirits. Don't forget about The Globe's Happy Hour and $12 Burger & Beer Special available every day until 7 pm. 

Hill Country Barbecue Market, 20 West 26th Street, (212) 255-4544
Join Hill Country from Thursday, March 21st through Monday, April 8th for live streaming of the tournament games. Food and drink specials will be available during all of the games. Get in on the fun with Hill County's Bracket Challenge for a chance to win HIll Country gift cards! Sign-up here by March 21st. Who doesn’t love free brisket?!

Shorty's, 66 Madison Avenue, 212-725-3900
What better way to watch the game, than with a Philly Cheesesteak from Shorty's - touted as serving the most authentic in New York City. During all tournament games, Shorty's is serving pint and pitched specials featuring Sixpoint brewery beers, Hootie Hazy Pale Ale, and Alpenflo Lager.   

Photo of Shorty's. 

111Celebrate St. Paddy's Day in Flatiron

Celebrate St. Paddy's Day in Flatiron

Everyone's a little Irish on St. Patrick's Day! New York City is awaiting the annual St. Patrick's Day Parade this upcoming Saturday, March 16th, in celebration of St. Patrick's Day on March 17th. The parade claims to be the oldest (first held in 1762) and largest of its kind in the world (via NYC Go). Starting at 11 am, the parade marches uptown along Fifth Avenue from 44th Street, ending at 80th Street. Brace yourself for the sea of green this weekend and get in the spirit at some of these Flatiron spots. 

230 FIFTH, 230 Fifth Avenue, corner of 27th Street, (212) 725-4300
Join 230 FIFTH for a Saint Patrick's Day brunch on Sunday, March 17th. Doors open at 10 am. 

Baked by Melissa111 East 23rd Street, between Park Avenue South and Lexington, (212) 842-0220
Grab a pack of St. Patrick's Day-themed mini-cupcakes such as the "Pot O' Gold" 25-pack that includes a new Spring flavor, Rainbow Cookie, Triple Chocolate Fudge, and the limited-edition St. Paddy's Day cupcake, Lucky Charm - stuffed with brownie batter and topped with gold sprinkles! This special edition flavor and variety pack are available through March 17th. 

Bounce Sporting Club55 West 21st Street, between Fifth and Sixth Avenues, (212) 675-8007
The spacious sports bar, Bounce, invites you to a night of St. Patrick Day fun this weekend with special guest DJs and drink specials. 

The Churchill Tavern, 45 East 28th Street, between Madison Avenue and Park Avenue South, (646) 476-8419
Step inside the festive Churchill Tavern for an enjoyable St. Patrick's Day celebration. The Churchill will be serving a Corned Beef sandwich on house-made Potato Bread (of course!) with sauerkraut and mustard all week long. Compliment your staple Irish sandwich with a glass of Irish Whiskey from The Churchill's wide selection.  

The Globe, 158 East 23rd Street, between Lexington Avenue and Third Avenue, (212) 477-6161
Old-school (since 1886) Irish pub The Globe invites you to St. Patrick's Day celebrations all week long.  During the week leading up to St. Patrick's Day, enjoy live Irish folk music from 8 pm to 11 pm Monday through Wednesday, a live DJ for "St. Pat's Nights" Thursday, Friday, and Saturday until 4 am, and watch the Ireland vs. Wales rugby match live on Saturday at 10:45 am. Also, enjoy Irish fare all week with specials on corned beef and cabbage, and Irish breakfast.        

John Doe Bar and Kitchen, 253 Fifth Avenue, between 28th and 29th Streets, (646) 882-4007
Celebrate Paddy's Day Weekend at John Doe with classic dishes like Corned Beef & Cabbage, Irish Breakfast, Boiled Ham with all the trimmings, Guinness Beef Stew and Shepherd's Pie. Enjoy a festive pint of Guinness and a shot of Jameson for $12, as well as live DJ performances.  

The Storehouse69 West 23rd Street, between Fifth and Sixth Avenues, (212)-243-8898
Have some St. Patrick's Day fun at Irish-style sports bar The Storehouse. To celebrate the big day, Irish dishes will be served including an all-day Irish breakfast, corned beef, classic Reuben sandwiches, and Sheperd's pie. The Storehouse has a wide variety of Irish beers including Smithwick's Ale, O'Hara's, and Guinness. For 'dessert', enjoy a glass of Jameson nitro cold brew coffee topped with Bailey's whipped creme. Special sporting games will be shown throughout the day, and The Storehouse will be giving away festive trinkets like necklaces, hats, and shirts. 

Flatiron District Businesses: Do you have a promotion that we're missing? Email us at info (at)

111The École is Growing

The École is Growing

The École (formerly École Internationale de New York), an independent Nursery-8th grade French-American school, recently began construction to expand their original location at 111 East 22nd Street that will include six new classrooms, several multi-use rooms in the basement, a large préau (covered recess area), and a welcoming lobby. Tthe main building will remain open during construction which should be completed by the end of 2019.

"We were looking for a bigger space for The École to make sure we can offer the best to our students, families, teachers, and staff. The expansion of our main building is an amazing opportunity, allowing us to grow without moving and to stay in the vibrant Flatiron District, close to our other building at 206 Fifth Avenue," said Philippe and Laurence Roux, The École benefactors. "We are looking long term, focusing on making the school better [by] maintaining and enhancing our unique dual [language] program, nurturing our community, and always caring."

The École has been steadily growing since its founding in 2009, with the addition of another building in the neighborhood in 2014. That building, 206 Fifth Avenue, currently houses the Maternelle (Nursery, Pre-K, Kindergarten) and two 1st grade classes. Now, during the decennial school year of The École, this new expansion will allow the school to double the square footage of its main building, offering a better experience for students, teachers, staff and parents. Although The École is growing, it is committed to remaining a small, community-minded school, with no more than two classes per grade and a maximum of 20 students per class.

About The École: The École is an independent, French-American bilingual school serving an international community of Maternelle-to-Middle School students in New York City’s Flatiron District. The École artfully blends the best of the French and American educational systems, gifting students with deep academic bi-literacy, whole-child skills and knowledge, and an optimistic, multi-cultural perspective. Founded in 2009 by current Head of School Yves Rivaud as École Internationale de New York (EINY), the school went through a complete re-branding in June of 2018 when it became The École.

Photo Credit: The École

111February News Roundup

February News Roundup

The Flatiron District had plenty going on during the shortest month of the year with media attention highlighting praise for new Flatiron dining spots, the launch of a new fitness concept, and the unveiling of new building construction projects. Stay up-to-date with the latest Flatiron District News with our monthly roundup of notable highlights.

  • Celebrity Chef Emeril Lagasse launched a restaurant, Rodos, at 39 West 24th Street, with fellow restaurateur Yiannis Chatiris that's a blend of Greek and Cajan/Creole cuisine. It marks Emeril's first venture in New York City (via The Villager). The new combo restaurant of TKK Fried Chicken and Kung Fu Tea at 115 East 23rd Street was described as "one of the most interesting fast food franchises in town" by critic Robert Sietsema, who recommends a stop into the joint for the signature chicken, kwa kwa bao, and bubble tea selections (via Eater New York). New sushi spot ROLLN was featured in AlleyWatch where it was described to "redefine what high-quality sushi should cost and taste like" (via AlleyWatch). Dos Toros is reported to offer a new secret menu item exclusively available at the test kitchen in Flatiron located at 668 Sixth Avenue: Over-the-Top Nachos, available upon request to those in the know (via QSR Magazine). 
  • Equinox is expanding its portfolio with a treadmill-focused concept that's coming to Flatiron due to the growing popularity of running clubs as well as ClassPass data showing treadmills are the most in-demand workout option. The running fitness studio called Precision Run is slated to launch in the neighborhood in April 2019 (via PSFK). Wellness brands are said to be leveraging social media in savvy, notable ways including acupuncture studio, WTHN, whose co-founder stated, "Social media is a great platform to help educate consumers around the acupuncture experience, the benefits of acupuncture, and how they can incorporate it into their own routine.” (via AM New York)
  • SL Green recently publicized its plans to renovate their One Madison building, and several new renderings of the project designed by Kohn Pederson Fox have been released (via 6 sqft). Wilson Daniels Wholesale, an importer and distributor of French and Italian wines, signed a seven-year deal that will double its space at 19 West 24th Street (via Commercial Observer).
  • Flatiron was named as one of the New York City neighborhoods that singles born out-of-state gravitate to with the median rent for studios and one-bedrooms at $4,000 (via Curbed NY). The newly renovated 28th Street 6 Train Station was called "the most Instagrammable subway station in NYC" thanks to its colorful flower murals (via Gothamist). The Flatiron/23rd Street Partnership announced the appointment of their new Executive Director, James Mettham, who joins the BID from the Downtown Brooklyn Partnership (via Real Estate Weekly). 

Photo Credit: Equinox, Precision Running Lab 

111March 4th: Public Plazas & Worth Square CB5 Presentation

March 4th: Public Plazas & Worth Square CB5 Presentation

Dozens of Flatiron neighbors braved the sleet and snow on February 12th for an open house-style workshop on the preliminary design of the permanent Flatiron Public Plazas and Worth Square, including enhancements to the public spaces and bike and pedestrian circulation in and around the site. The event was hosted by NYC DOT, NYC DDC, Madison Square Park Conservancy, and the Flatiron/23rd Street Partnership at Porcelanosa.
On Monday, March 4th, NYC DOT will present updated plans to Community Board 5 - meeting info below:
Joint Parks & Public Spaces/Transportation & Environment Committee Meeting
March 4 at 6 pm
Bryant Park Corporation
111 West 40th Street, Suite 2400
Rendering Credit: NYC DOT
111Flatiron Foodies: Bread & Tulips' Creste di Gallo con Salsiccia

Flatiron Foodies: Bread & Tulips' Creste di Gallo con Salsiccia

Creste di gallo, even in name alone, is a pasta shape with big personality. Translating to "Rooster's crest", this short pasta resembles the head of a rooster with a tall squiggle arching around its curve, and is a great pasta choice for robust sauces. Bread & Tulips shares house their house favorite for this month's Flatiron Foodies.

Chef de Cuisine Juan Morales adds broccoli rabe to traditional basil pesto, and a touch of Brooklyn Cured Italian sausage along with lemon zest and seasoned breadcrumbs to round out this bright dish that may become a staple in your kitchen.

Creste di Gallo con Salsiccia (serves 2)

  • 5 ounces Italian sausage, cut in small pieces 
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 3 tablespoons dry white wine
  • 10 ounces fresh, short pasta of your choice, undercooked by about a minute
  • 1 cup of reserved pasta water
  • 2 tablespoons Parmesan, or similar hard cheese
  • 2 tablespoons pangrattato (see below)
  • 4 tablespoons rapini pesto (see below)
  • Pinch of salt, to taste
  • Pinch of crushed red pepper, to taste

For pangrattato:

  • 1/2 cup panko breadcrumbs
  • Zest of 2 lemons (preferably organic)
  • 1 tablespoon parsley, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Pinch of salt

Method: Add oil and butter to a large skillet over medium heat, and toast the breadcrumbs until golden brown; pour into a bowl to cool. Once the mixture has cooled, add lemon zest, parsley, and salt, and stir loosely with a fork to combine. This will make enough for about eight pastas; save extra servings in an airtight container.

For rapini pesto:

  • 1 clove garlic, whole
  • 1/2 cup Parmesan or similar hard cheese, like grana padano
  • 1 cup blanched broccoli rabe
  • 1/4 cup basil
  • 3 tablespoons olive oil
  • Pinch of salt

Method: In a food processor, pulse together garlic and cheese until the garlic is in small pieces. Then, add the broccoli rabe, basil, olive oil, and salt, and pulse until combined. The final result should not be totally smooth and will have some texture.

Heat olive oil in a large skillet over medium heat and add the sausage. Brown the sausage for a little less than a minute, or until it is crisp to your liking. Add garlic, salt, and red pepper (the goal here is to infuse the oil with the garlic). After about a minute, add the wine. Once the alcohol has evaporated, add about a quarter cup of the reserved pasta water. Let the mixture simmer for about a minute until it has reduced slightly, and add the cooked pasta to the skillet (you can add a cube of butter at this point, but it’s fine to omit). Add pesto to the skillet and stir to coat the pasta, then reduce until the sauce is creamy. Be careful not to overcook, otherwise the pasta will be mushy. Serve in a shallow pasta bowl and top with pangrattato and Parmesan cheese. Buon appetito!

Note: For the pasta, Bread & Tulips uses homemade creste di gallo. If you prefer to use dry pasta instead of fresh, decrease the amount to two ounces of dry pasta (uncooked) per serving. Then, cook according to the package instructions, undercooking by about a minute (it will cook more in the skillet).

Pictured above: Bread & Tulips' Creste di Gallo Salsiccia

Pictured below: Chef de Cuisine Juan Morales (Photo Credit: Bread & Tulips)