Dec 11, 2018

Flatiron Foodies: maman's Lavender Hot Chocolate

In honor of National Hot Cocoa Day this Thursday, December 13, we've got the perfect treat to make to celebrate. The Flatiron/23rd Street Partnership's Holiday Flatiron Foodies recipe series, a part of the 23 Days of Flatiron Cheer, continues this week with maman's lucious lavender hot chocolate.

This simple and accessible recipe transforms your standard cocoa mix into a decadent treat by adding real lavender and paying strict attention to preparation technique. 

maman's Lavender Hot Chocolate

by Caitlin Burke

Serves:  1
Total Time: 5-10 minutes


  • ½ cup hot cocoa mix (save extra cocoa for garnish)
  • 1 generous tbsp dried lavender
  • 1 cup of milk of your choice
  • 1 tbsp hot water


1. Place the dry ingredients on the bottom of a saucepan.
2. While the dry ingredients are in the pan, put the hot water on top and whisk it together to form a sauce.
3. Add the milk.
4. Whisk together and slowly heat the mixture until it’s hot.
5. Before serving, strain out the dried lavender and sprinkle with cocoa powder for garnish.
6. Serve in your favorite mug and enjoy!

caitlin burke - making drink

Photo Credit: Above photo courtesy of maman. Hot Chocolate photo by Victoria-Morris.

Dec 4, 2018

F & M Trains Return to Flatiron

Flatiron straphangers, rejoice! The F and M trains are once again stopping at 23rd Street as MTA New York City Transit's Enhanced Station Initiative (ESI) wrapped up construction just after Thanksgiving.

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According to the MTA, the station closed on July 23rd to address "various states of disrepair that include crumbling concrete and deteriorated structural steel columns and beams, cracked or missing tiles, water leaks, and deficient lighting."

Over the past four months, station entrances were enhanced with digital signage providing real-time information, countdown clocks, new railings and guardrails, and brighter, more energy-efficient lighting. Turnstile areas were upgraded with glass barriers, security cameras, new information centers, and digital dashboards that display New York City subway maps and the full F/M line stops. Platforms were treated with new edge warning strips, new seating furniture and benches, USB charging stations, and new countdown clocks.

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In addition to the standard repairs and renovation work, the station now has 11 mosaic murals from artist William Wegman of his famous Weimaraners, Flo and Topper. Mayer of Munich, a German mosaic fabricator, spent nearly six months creating the pieces that seamlessly translated gray glass into the gray dogs. Mayer of Munich is the same company that produced the life-size human portrait mosaics at the 72nd Street Q train station. Wegman photographed Flo and Topper as a part of his “Stationary Figures” series – a project that has been two years in the making.

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(Photo Credit: 6sqft

The mosaics depict the dogs taking on human qualities and attributes as Flo and Topper can be seen wearing everyday clothes like flannels and raincoats, and staring down the tunnel as if they are anxiously waiting for the next subway. Wegman told MTA Arts & Design, “I wanted to create portraits of individual characters, people who you might see next to you on the platform. For these, I dressed the dogs in more or less ordinary clothes, nothing too fashionable.” Wegman and his dogs have lived in the Chelsea neighborhood for decades. The charming mosaics breathe a new-found sense of life to the 23rd Street station.   

Sources: Gothamist and 6sqft

Dec 4, 2018

Flatiron Foodies: Quality Eats' Butternut Squash Bread Pudding

Today is the third installment of the "23 Days of Flatiron Cheer" Flatiron Foodies Holiday recipes. This week Quality Eats takes a traditional dessert and adds squash, leeks and gouda cheese to make a creative savory holiday side. 

Say goodbye to mom's tired old stuffing recipe (sorry mom!) and wow your dinner guests with this new take on holiday carbs.  


12 cups brioche, cut into 1” cubes
2 cups butternut squash, peeled, seeded and cut into 1/2 “ chunks
1 cup leeks, cut into ½” squares,  washed well and drained
Salt, Sugar and Cayenne
¼ cup unsalted butter
1 teaspoon thyme
3 large eggs
1 yolk
3 cups whole milk
3 cups heavy cream
½ cup Emmentaler, grated
½ cup Comte, grated
½ cup aged Gouda, grated


Preheat oven to 350.

Spread brioche cubes onto a parchment-lined baking sheet and bake in oven for 15-20 minutes, or until golden brown.  Remove from oven and let cool and then transfer to a large mixing bowl.

Heat a wide-bottomed pan over medium heat.  Add butter, squash and leeks and sweat.  Add thyme and season with salt, sugar, and cayenne.  Cook until squash is tender.  Pour leeks and squash over the toasted brioche cubes.

In another bowl, whisk eggs, yolk, milk, and cream together.  Season with salt and a little sugar.

Mix cheeses together and set aside ½ cup of the cheese mix.  Toss the remaining cup of mixed cheesess into bowl with brioche, squash and leeks and mix well to evenly distribute ingredients.  Pour bread mixture into a 9” x 13” baking pan.  Pour 2/3 of the custard mixture over the bread and gently press down to saturate all the pieces.  Pour the remaining 1/3 of the custard evenly over the bread and let stand for 15 minutes before baking. 

Bake for 1-1 ½ hours or until pudding is set.  Remove from oven and let rest about 10 minutes before serving.


Photos Courtesy of Quality Eats

Nov 27, 2018

Flatiron Foodies: Leonelli Focacceria's Wedding Cookie

The Flatiron/23rd Street Partnership's Holiday Flatiron Foodies series, a part of the 23 Days of Flatiron Cheer, continues this week with the perfect holiday treat. For a thoughtful host gift, desert table offering, or potluck treat, Chef Lindsey Bittner at of the newly opened Leonelli Focacceria shares their delicious wedding cookie recipe.

Should you not have the time to bake yourself, pick up a tin of Leonelli's amazing cookies at the Focacceria e Pasticceria at the Evelyn Hotel on 27th Street. 

Leonelli Wedding Cookie

by  Chef Lindsey Bittner

Serves:  6
Preparation time: 1 hour and 20 min
Cooking time: 8 min per cookie sheet


  • Powdered Sugar- 2/3 cup
  • Egg Yolks, Hard Boiled- 4 each
  • All Purpose Flour- 2 cups
  • Potato starch- 1 cup
  • Walnuts- 2 cups
  • Salt- ½ tsp
  • Walnut Oil- 2 ¼ tsp

Pass the hard-boiled egg yolks through a sieve, set aside. Toast the walnuts until fragrant, approximately 6-8 minutes. Once the walnuts are cool, rough chop into small pieces, set aside. Using the paddle attachment of a stand mixer cream the butter and the powdered sugar until smooth and fluffy. Add the hard-boiled egg yolks, scrape well. Add the flour, potato starch, walnuts, and salt, followed by the walnut oil, mix until incorporated. Refrigerate the dough until firm, approximately 1 hour.

Scoop the dough using a medium sized cookie scoop. Place the cookies onto a sheet tray lined with parchment paper. Using the palm of your hand slightly flatten each cookie so they are no longer domed.

Bake in at 325 degrees F until the bottoms of the cookies are golden brown, approximately 8 minutes. Once the cookies are cool, dust with powdered sugar.


Pictured: Chef Lindsey Bittner,  Photo Credit: Evan Sung

Nov 19, 2018

Flatiron Foodies: Scarpetta's Almond French Toast

The Flatiron/23rd Street Partnership is kicking off Flatiron Foodies, a part of the 23 Days of Flatiron Cheer, just in time for Thanksgiving. For the first week of the series, Scarpetta Chef Jorge Espinoza shares the Scarpetta brunch favorite no one can get enough of. 

The delicate almond flavor pairs with citrus and mascarpone cheese in this rich brunch dish that will ensure your overnight holiday guests leave happy and full. 

Join Scarpetta for their famous Jazz Brunch every Sunday from 11:30 am – 3:30 pm, featuring live music by Rakiem Walker Band from noon to 4 pm.

Almond French Toast

by Chef Jorge Espinoza

Serves:  6
Preparation time: 1 hour and 30 min
Cooking time: 35 min (10 min in the pan and 25 min in the oven)

Brioche Dough:

  • 3 oz.  Milk  Room temperature 
  • 3  Eggs
  • .75 oz. Fresh Yeast
  • ½  Tbsp. Vanilla extract
  • ½  Tsp. Salt
  • 1 lbs. 1 oz. All Purpose Flour
  • 8 oz. Butter
  1. Mix together milk, eggs, yeast.
  2. Add salt, vanilla extract, flour.
  3. Mix all ingredients for 15 mins, incorporate the butter.
  4. Cover with plastic, let rise overnight.
  5. Bake at 350° for 30 mins.

Almond Cream:

  • 8 oz. Butter
  • 4 oz. Almond Paste
  • ½ c. Sugar
  • 3 Eggs
  1. Cream butter, and sugar until smooth.
  2. Add almond paste and cream until smooth; add eggs. 


  • 1 qt. Heavy Cream
  • 1 qt. Milk
  • 8 Egg Yolks
  • 1 c. Sugar
  • 1 Vanilla Bean
  1. Bring heavy cream and milk to a boil.
  2. Whisk together the eggs yolks, sugar, vanilla bean.
  3. Whisking vigorously, add a ladle full of the cream mixture into the egg yolks slowly. When completely incorporated, add the rest of the cream mixture.

Mascarpone Cream:

  • 2 c. Heavy Cream
  • ½ c. Confectioners Sugar
  • 4 oz. Mascarpone Cream
  1. Whisk all ingredients together.

Orange Preserve:

  • 5 Oranges
  • 1 c. Sugar
  • 1 c. Orange Juice
  1. Peel and slice the oranges; boil for 30 mins; drain.
  2. Boil on medium heat with sugar and OJ for 1 hour; drain.


  1. Cut the brioche dough into slices.
  2. Spread the almond cream on each side of the dough and soak in the filling mixture; drain.
  3. Transfer into a sheet pan and sprinkle sliced almonds on top.
  4. Bake at 350° for 20 mins.
  5. Plate with a side of mascarpone cream, and orange preserve. Top with powdered sugar and lemon zest.



Photo Courtesy of Scarpetta

Oct 30, 2018

Event Recap: 2018 Celebrate Flatiron Partnerships

Nearly 200 guests gathered to celebrate the work of the Flatiron/23rd Street Partnership at the 13th annual Celebrate Flatiron Partnerships on a beautiful fall evening last Tuesday, October 23rd. The party at 230 FIFTH began at 6 pm with drinks and passed hors d'ouevres on the venue's rooftop, along with stunning views of the neighborhood. Guests made their way to the 20th floor penthouse lounge around 7:15 pm.

BID board members Jane Gural Senders and Nick Athanail welcomed the crowd. Pedro Carrillo, Chief of Staff for District 2 City Councilmember Carlina Rivera, delivered a City Council Proclamation, signed by Councilmember Rivera, District 4 City Councilmember Keith Powers, and Speaker of the New York City Council Corey Johnson, thanking Founding Executive Director Jennifer Brown for her 12-plus years of service.

Ms. Brown attributed the BID’s success over the years to the many staff members who have worked so hard on behalf on the neighborhood, along with the very involved board members. She noted what a special place the district is, and thanked the community members for their involvement and support. 

Following the remarks, attendees partook in a fun photo booth and mingled and networked the night away.

>> View CFP 2018 Event Photos

>> Check out CFP 2018 Photobooth Pictures

Photo L-R: Jane Gural Senders, BID Board Member; Jennifer Brown, Founding Executive Director; Nick Athanail, BID Board Member; Pedro Carrillo, Chief of Staff, City Councilmember Carlina Rivera

Photo Credit: Angelito Jusay Photography

Oct 22, 2018

The École, a French-American School with an International Perspective

The unassuming façade of the building at 206 Fifth Avenue may give little clue as to what lies inside, that is, unless you look up and see the colorful flags proudly waving on which are written the words ‘the École’. Anyone who has a little knowledge of French would then know that this is a school. But this establishment is not just any school, and it did not start out as The École. It is an international, French-American school that was founded in 2009 under the name École Internationale de New York (or EINY for short). Last year, with the 10th anniversary of the school around the corner, it was decided that it was time for a change.

New Name, New Logo, New Identity

Many independent schools go through a re-branding every 10 to 15 years to reassess their identity and to take a closer look at the direction in which they are heading. The École’s new look is meant, in part, to reflect the trendiness of the Flatiron District, which is home to both its campuses (as well as a myriad of start-ups, fashion agencies, and hip restaurants). Many of the school’s families also live in the neighborhood, which enhances the tight-knit community feel of The École.

Although the school’s look has gone through this recent makeover, the new name—The École—with its English article and French noun, underlines what has not changed: namely, the bilingual nature of the French-American school. Students at The École do not learn two languages; they learn in two languages, French and English. From nursery onward, each class has both a French and an American teacher, who work together to make cohesive lesson plans. Some math classes, social studies, and science lessons are even taught in both languages simultaneously, allowing the students to make connections between the two different programs. Mandarin is introduced in 3rd grade. Spanish can also be selected in Middle School.

This year, as The École celebrates its 10th anniversary, another change is in the works. The school, which now has 215 students from nursery/maternelle through 8th grade has outgrown its second location on East 22nd Street, which houses most of the elementary school, the middle school, and the administrative offices. They will not be moving far though, as the new campus will need to be within walking distance of the maternelle campus on Fifth Avenue.

Although The École will continue to grow, the goal is to have no more than two classes at each grade level in order to maintain the quality of personalized instruction, its innovative program, and its community feel—all essential parts of its identity as a small international school in the heart of NYC. That is one feature that will not be changing anytime soon.

The École is hosting open houses in November, December, and January. For more details, please visit The École's Calendar of Events.

Photo Credit: The École

Oct 22, 2018

Flatiron Foodies: Scampi NYC's Malfaldini Scampi with Shrimp, Parsley, Butter & Lemon

Chef-Owner PJ Calapa's Scampi NYC (30 West 18th Street) is a southern Italian-inspired neighborhood restaurant with a focus on seafood. “The malfadini scampi is my reimagined take on the classic iteration of the Italian dish. I like to keep it simple, using malfaldini pasta instead of the traditional linguine, and tossing it with white wine, garlic, crustacean stock, and chili flakes. I then add in some fresh shrimp to cook in butter along with the pasta, and finish it by seasoning with freshly chopped pasley, lemon juice, and salt to taste. Top it off with a little toasted bread crumbs for added texture and voila, you have a simple, yet flavorful scampi dish."

Malfaldini "Scampi" with Shrimp, Parsley, Butter & Lemon

Serves: 4 - 6


  • 1/2 Pound dry malfaldini pasta 
  • 1 TBL shaved garlic
  • 1/4 TSP chili flakes
  • 1/2 Cup chopped Gulf shrimp
  • 3 TBL white wine
  • 1/2 Cup crustacean stock
  • 1 TBL butter
  • 4 TBL extra virigin olive oil
  • 2 TBL chopped parsley
  • 2 TBL toasted panko breadcrumbs


  • Bring a large pot of water to a boil, and heavily salt the water. Add dry pasta and cook according to package instructions.
  • In a large saute pan, toast garlic and chili flakes in 2 TBL of olive oil. Once the garlic is nearly golden brown, deglaze the pan by turning off the heat and adding the white wine. Add the crustacean stock and bring to a boil.
  • Add pasta to the pan and toss. The starch from the pasta will thicken the stock and coat the pasta.
  • Add the chopped shrimp, continue to toss pasta in the pan, and once shrimp begins to cook, add butter and remaining 2 TBL of olive oil.
  • Finish the pasta with the chopped parsley, lemon juice, and salt to taste.
  • Plate the pasta individually, top with toasted panko bread crumbs, and serve immediately.

Pictured above: Calapa's Scampi (Photo Credit: Evan Sung)

Pictured below: Chef-Owner PJ Calapa (Photo Credit: NY Times)


Oct 3, 2018

Meet your Neighborhood Coordination Officers

Neighborhood Coordinating Officers (NCOs) serve as liaisons between the police and the community, and also as key crime-fighters and problem-solvers in their sector. They familiarize themselves with residents and their problems by attending community meetings with neighborhood leaders and clergy, visiting schools, following up on previous incidents, and using creative techniques and adaptive skills.

NCOs are adding a new dimension to the NYPD's crime-fighting capabilities. They function as adjuncts to the local detective squads, responding swiftly to breaking incidents and developing leads and evidence that might have been missed under the old patrol model. Most importantly, they feel a sense of belonging and responsibility that fosters a willingness to do whatever it takes to keep the neighborhood safe and secure.

The map above illustrates the four sectors of the 13th Precinct, which includes the Flatiron District. You are encouraged to get to know your NCOs and contact them as necessary for issues in your sector. 

Sector: A 
sector a 235x235

Police Officer Rodriguiz, Manuel 
Phone: 929-287-7661

Police Officer Rodriguiz, Peter
Phone: 929-215-0973

Sector: B
sector b 235x235  

Police Officer Gishard, Vinceta
Phone: 929-287-7140

Police Officer Knapp, Jonathan
Phone: 929-291-0773

Sector: C
sector c 235 x 235

Police Officer Demery, Eric
Phone: 929-291-1150

Police Officer Vera, Brittany
Phone:  929-332-6092

Sector: D
sector d 235x235

Police Officer Arthur, Mayela
Phone: 917-769-5357

Police Officer Villota, Angela
Phone: 929-287-8857

Sector: Housing 
sector housing 235x235

Police Officer Goulbourne, Jaja
Phone: 917-319-2914

Police Mangual, Jonathan
Phone: 917-741-7756



2018 Archive

Hot Chocolate Roundup

Flatiron Foodies: maman's Lavender Hot Chocolate

New Neighbor: Ballroom Hub

F & M Trains Return to Flatiron

Flatiron Foodies: Quality Eats' Butternut Squash Bread Pudding

New Neighbor: WTHN

November News Roundup

New Neighbor: MDRN

Flatiron Foodies: Leonelli Focacceria's Wedding Cookie

#ShopSmall Saturday, November 24th for Flatiron Discounts & Prizes

Holiday Launch Event & "23 Days of Flatiron Cheer"

Flatiron Foodies: Scarpetta's Almond French Toast

Before Disaster Strikes - Forum Recap

Show Support for Small Business Saturday!

Flatiron Thanksgiving Dining Guide 2018

BID Assessment Increase Hearing

New Neighbor: Benno

Event Recap: 2018 Celebrate Flatiron Partnerships

October News Roundup

The École, a French-American School with an International Perspective

Flatiron Foodies: Scampi NYC's Malfaldini Scampi with Shrimp, Parsley, Butter & Lemon

Flatiron Partnership and Van Alen Institute Announce Winning Holiday Installation Design: Happy

Executive Director Jennifer Brown to Bid Farewell After 12 Years of Service

Flatiron Fitness First-Timer

New Neighbor: Skewr Kabob Kitchen

Meet your Neighborhood Coordination Officers

September New Roundup

Before Disaster Strikes - November 14

Save the Date - Celebrate Flatiron Partnerships Returns October 23

Flatiron Where Then Meets Now: Hospitality Hotspot

Flatiron Foodies: Almond's Sticky Toffee Date Cake

2018 Business Assistance Forum Recap

Flatiron Email Newsletter Giveaway

13th Precinct - Neighborhood Policing

Noir et Blanc Celebrates 30th Anniversary in Flatiron

New Neighbor: PLAYDAY

Flatiron Public Plazas Celebrate 10th Anniversary

August News Roundup

New Neighbor: Le Café Coffee

Flatiron Foodies: Le Coq Rico's Baeckeoffe with Artichokes & Tomatoes

Flatiron Summer Series Recap

Flatiron - Open for Business

July News Roundup

Flatiron Foodies: Sagaponack's Striped Bass with Coconut Curry

Use 311 to Dispatch Services for Those in Need + Other Resources

NYC Restaurant Week - Summer 2018

New Neighbor: Sous Vide Kitchen

New Neighbor: Leonelli Focacceria e Pasticceria

June News Roundup

New Neighbor: Leonelli Taberna

2018 Fourth of July Holiday Guide

World Cup 2018 - Where to Watch in Flatiron

Flatiron Foodies: Maman's Banana Lavender Cornmeal Waffles

2018 Annual Meeting & Community Reception Recap

New Neighbor: Lovesac

Announcing the 2018 Flatiron Summer Series: June 19th – August 9th

Mark Your Calendars for This Year's Tech Tuesday Lineup (June 19th - August 7th)

Wellness Wednesdays on the Flatiron South Plaza This Summer (June 20th - August 8th)

2018 Summer Series Throwback Thursday Lineup

Father's Day in the Flatiron District

New Neighbor: Zucker's Bagels & Smoked Fish

May News Roundup

Flatiron Foodies: Studio's Pea Hummus & Lamb Merguez

New Neighbor: Smile To Go

New Neighbor: Flats Fix

New Neighbor: Broken Shaker

New Neighbor: Brrrn

Mother's Day Flatiron Gift Guide

Mother's Day Flatiron Restaurant Guide

April News Roundup

New Neighbor: PetSmart

NYC Department of Small Business Services FY17 BID Trends Report

Fun for Kids on 'Take Our Daughters & Sons to Work Day'

New Neighbor: Mykonos Blue Grill

Flatiron Foodies: Flatiron Green Cafe's Avocado Toast

Consulting Day for NYC's Nonprofit Community

New Neighbor: Cofesta

Flatiron District Grilled Cheese Guide

Recap: Intersections Speaker Series with Councilmember Rivera

March News Roundup

New Neighbor: Quality Eats

Flatiron District Easter Dining Guide

New Neighbor: The Seville

Flatiron Foodies: Trattoria Italienne's Pork Meatballs

New Neighbor: Scarpetta

New Neighbor: Maman

Meet the Concierge Event Recap

New Neighbor: The James New York NoMad

February News Roundup

New Neighbor: Bondi Sushi

Flatiron Foodies: Forager's Treasure by Bouley at Home

Flatiron Valentine’s Day Neighborhood Guide

2018 Sponsorship Opportunities Now Available

January News Roundup

The Big Game in Flatiron

Valentine's Day Dining in the Flatiron District

New Neighbor: Bouley at Home

New Neighbor: The Freehand Hotel

2017 Flatiron BID Community Survey Results

New Neighbor: Bouley Test Kitchen

Flatiron Foodies: Harding's Braised Short Ribs

Flatiron Free WiFi Courtesy of AppNexus

January Joiner: Flatiron Fitness 2018

23 Days of Flatiron Cheer 2017 Recap!