Aug 16, 2019

Flatiron Foodies: Quality Eats' Scalloped Sunchokes

Quality Eats is a contemporary steakhouse that features interesting twists on classic steakhouse dishes. Quality Eats challenges the notion that a steakhouse visit is exclusively for special occasions. Executive Chef Craig Koketsu walks us through Quality Eats' new take on scalloped potatoes. 



  • 2 shallots, thinly sliced
  • 3 tablespoons butter
  • 8 cups of sunchokes, washed well and sliced into 3/16” thick discs
  • 1 tablespoon Wondra flour
  • 1 quart whole milk
  • 1 pint heavy cream
  • 2 cups aged gouda, grated
  • 2 cups parmesan, grated
  • Salt & pepper


  1. Preheat oven to 350 degrees.
  2. Prepare a large, oven-proof casserole dish by spraying with PAM and wiping clean with a paper towel. In a large pot, sweat shallots in butter until completely limp. Add sunchokes and sweat. Season with salt and pepper. Dust with wondra and continue to sweat.  
  3. When sunchokes become starchy, add cream and milk and simmer until sunchokes are cooked through. 
  4. Add cheeses and mix in until smooth, being careful not to break up the sunchoke slices.
  5. Spoon sunchokes into the casserole, making sure that they are evenly spread out. Bake for about 10 minutes or until bubbly and golden brown.

Pictured below: Executive Corporate Chef Craig Koketsu

Quality Eats3 East 28th Street, between Fifth and Madison Avenue@quality_eats212-257-8882


Jul 22, 2019

Flatiron Foodies: Smile To Go's Roasted Corn, Shaved Zucchini & Summer Squash Salad

Smile To Go is a to-go offshoot of the popular downtown cafe, The Smile. Chef/partner Melia Marden serves healthy and tasty Mediterranean-inspired fare focusing on daily rotating seasonal ingredients inspired by the dinner parties and daytime feasts of her youth spent between Greece and Greenwich Village. Smile To Go's Flatiron location lives inside the ground-floor of the Freehand New York hotel at 23 Lexington Avenue.  

Smile To Go walks us through a summer favorite for July's food recipe. This summer salad showcases local seasonal zucchini, summer squash, and corn. The jalapeño dressing gives the mellow flavors a kick that's balanced by the brightness of fresh herbs.

Smile To Go's Roasted Corn, Shaved Zucchini & Summer Squash Salad with Jalapeno Lime Dressing
(Serves 6)

Salad Ingredients:

  • 3 ears of corn in the husk
  • 1 lb medium zucchini, sliced into 1/8th inch thick rounds 
  • 1 lb summer squash, sliced into 1/8th inch thick rounds
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup picked parsley leaves
  • 1/4 cup roughly chopped basil
  • Jalapeno lime dressing (see recipe below)
  • Salt
  • freshly ground black pepper

Dressing Ingredients: 
(Makes about 1 cup)

  • 6 tablespoons lime juice (from about 3 limes)
  • 2 tablespoon white wine vinegar
  • 1 teaspoon lime zest
  • 1 jalapeno, seeded roughly chopped
  • ½ garlic clove, pressed
  • ½ teaspoon honey
  • ½ teaspoon kosher salt
  • ½ cup extra virgin olive oil


  1. Preheat the oven to 400ºF.
  2. Peel some of the husk off the corn - leave at least one layer. Trim the very top of the corn so there are no loose corn silk bits sticking out. Place on a sheet tray and cook for 20 minutes. Remove and let cool. Corn should be plump, yellow and cooked through.
  3. Remove and discard husk. Cut corn off the cob leaving pieces in large chunks not totally broken down into kernels.
  4. Prep the dressing: Combine everything except the olive oil in a blender a pulse until well combined. Then add olive oil and pulse until emulsified.
  5. Toss corn, zucchini, summer squash, and most of the herbs with some of the jalapeno dressing. Season with salt and freshly ground black pepper. Taste and add more dressing as needed.
  6. Arrange in a serving dish and garnish with remaining herbs. 


Pictured below: Executive Head Chef Melia Marden


Jun 10, 2019

Flatiron Foodies: Solo Qui Cocktail by Obicà

Obicà's menu is based on their passion for authentic Italian cuisine designed to share amongst friends. Their menu offers fresh Mozzarella di Bufala Campana DOP and other imported Italian specialties that are presented in small share plates, salads, house-made pasta and pizza, fish, meat, and vegetarian entrees based on Italy's rich regional heritage.

Obicà's beverage program is based on freshness and simplicity, with all juices, syrups, and infusions made in-house using fresh herbs, fruits, and vegetables. Beverage Director Fabrizio Argiolas has been at the helm since Obicà opened in Flatiron in 2014. For this month's Flatiron Foodies, he shares a cocktail from the summer menu.

"The pairing of sweetness and acidity of fresh pineapple juice is balanced and given complexity with the herbal notes of the sage syrup. To experience the Solo Qui (which translates to "only here"), you must visit us at Obicà." 

Obicà's Solo Qui Cocktail

  • 1.5 ounces infused lemon vodka
  • 1 ounce fresh pineapply juice
  • 1 ounce citrus mix
  • 1/2 ounce sage syrup (simple syrup infused with fresh sage, then strained)
  • 1 sage leaf (for garnish)

Method: Pour into a shaker filled with ice, and shake for 10-15 seconds. Pass through a double strainer, then pour directly into a cocktail glass. Place the sage leaf in the glass as garnish.

Pictured above: The Solo Qui cocktail from Obicà

Pictured below: Beverage Director Fabrizio Argiolas

May 6, 2019

Flatiron Foodies: The Little Beet's BBQ Jackfruit

The Little Beet is a fast-casual, vegetable-forward restaurant located in New York, Washington, D.C., and Miami. Their Flatiron location at 1140 Broadway (between 26th & 27th Streets) doubles as their test kitchen and is always bustling with new recipes from Executive Chef Geoff Korberg. 

Little Beet's culinary team explores alternative, plant-based proteins inspired by healthy, delicious food trends. This month's Flatiron Foodies recipe features a hot summer food trend with their signature BBQ Jackfruit.

The Little Beet's BBQ Jackfruit

  • 40 ounces canned Jackfruit, in brine (found in Trader Joe's, Whole Foods, etc.)
  • 3/4 cup of your favorite BBQ sauce
  • 1/2 cup cooked black beans
  • 1 cup white onion, sliced and charred
  • 2 tablespoons of extra virgin olive oil
  • salt and pepper to taste

Method: In a medium sauce pan over medium-high heat, add jackfruit and break apart with a wooden spoon until your desired "pulled" texture is achieved. When fully heated, add BBQ sauce, black beans, and the charred onions, and cook until warm. Season with salt and pepper, and serve immediately.

Pictured above: Little Beet's signature BBQ Jackfruit (center) accompanied by original sides including (from left-to-right, clockwise) Chipotle Slaw, Charred Broccoli, Herb White Beans, and Sweet Potatoes

Pictured below: Executive Chef Geoff Korberg

Mar 25, 2019

Flatiron Foodies: Fields Good Chicken's Butternut Squash Hummus

Fields Good Chicken is a fast-casual restaurant located at 44 East 23rd Street, between Madison Avenue and Park Avenue South. The restaurant is dedicated to the craft of grilled and roasted chicken but this month, the focus is on a tasty side dish. Chef Dan Jackson proudly shares their seasonal hummus recipe that pairs perfectly with with Fields Good's four chicken preparations in this month's Flatiron Foodies recipe.

Fields Good Chicken's Butternut Squash Hummus

  • Two pound butternut squash, peeled, diced into 2-inch pieces
  • 1/4 teaspooon ginger powder
  • 2 tablespoons minced garlic
  • 1/2 cup lime juice
  • 3/4 cup tahini
  • 1 teaspoon ground cumin
  • 1/2 cup olive oil

Method: Add the squash to a pot, add water just to cover. Cook on low/medium heat until squash is soft, roughly 15 - 20 minutes, and drain. Alternatively, you can steam the squash if your home kitchen includes a steamer.

Let the squash cool to room temperature, and add all ingredients to a food processor and blend until smooth. Garnish with toasted sesame seeds, pumpkin seeds, or paprikia, optional. Serve immediately with crudite, chips, flatbread, or with vegetables such as yams, turnips, beets, rutabaga, or celery root.

Pictured above: Fields Good Chicken's Butternut Squash Hummus with Roasted Brussels Sprouts

Pictured below: Chef Dan Jackson (Photo Credit: Fields Good Chicken)

Feb 15, 2019

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)

Jan 22, 2019

Flatiron Foodies: wagamama's Chicken Teriyaki Donburi

The food at wagamama, located at 210 Fifth Avenue, is inspired by the flavors of Japan, and it's intended to soothe, nourish, sustain, and inspire. The inventive restaurant offers curry, donburi, teppanyaki, and ramen, along with salads, sides, and fresh pressed juices. Executive Chef Steven Mangleshot says, "Our Chicken Teriyaki Donburi dish is a favorite of mine because it's the ultimate comfort food with great flavors. There's the kick from the teriyaki to dress up the chicken, a bed of rice to grab every last drop, and then the crunch of the veggies to provide those different textures."

Chicken Teriyaki Donburi

Serves: 2


  • 2 chicken thighs
  • 10.5 oz short grain rice
  • Pea shoots
  • Half carrot, grated or julienned
  • 1 scallion, chopped
  • 2 TBSP teriyaki sauce
  • 1.5 oz kimchee
  • half clove of garlic
  • Splash of vegetable oil
  • Splash of lime juice
  • 2 stalks chopped lemongrass
  • Sesame seeds


  • Marinade the chicken thighs in the splash of vegetable oil, splash of lime juice, the half garlic clove, and fresh lemongrass for at least an hour.
  • Preheat the oven to 375 degrees, then bake chicken thighs for 30 minutes.
  • While chicken thighs bake, cook the rice per package instructions.
  • Add cooked rice to bowls, and place the sliced chicken thighs on top, and drizzle with the teriyaki sauce. Top the chicken with the fresh pea shoots, carrots, and scallions.
  • Garnish with sesame seeds, and serve.

Pictured above: Mangleshot's Chicken Teriyaki Donburi (Photo Credit: wagamama)

Dec 18, 2018

Flatiron Foodies: ilili's Baked Kafta

For our final Flatiron Foodie recipe for the holiday season, ilili Restaurant  shares a hearty winter dish perfect for a crowd on a cold day. A mixture of beef and lamb give this dish depth while fresh herbs and spices add a familiar holiday feel. 

ilili's Baked Kafta makes a fantastic main dish for your dinner party, or can serve as a fantastic accompaniment for a robust holiday spread. 

Cheers to good eats this holiday season! 

ilili Restaurant's Baked Kafta

Serves:  6-8
Prep Time: 30-40 Mins
Cook Time: 45 Mins
Total Time: 1.5 Hours


  1. 20 oz  Ground Lean Beef
  2. 8 oz Ground Lamb Fat
  3. 1.5 tsp All Spice
  4. 3/4 tsp   Cinnamon
  5. 1 T. Kosher Salt
  6. 3/4 tsp Aleppo Pepper
  7. 1 c. Diced Onion
  8. 1/2 c. Finely Chopped Mint Leaves
  9. 1/2 c. Finely Chopped Parsley Leaves
  10. 2 ea  Large Potatoes
  11. 2 c. Large Dice Ripe Roma Tomatoes (skinless)
  12. 2 c. Large Roma Canned Tomatoes with Juices
  13. 2 c.  Sliced Onion
  14. 1/4 c. Sliced Garlic
  15. 1 T Kosher Salt
  16. 1/2 tsp All Spice
  17. 1/2 tsp Cinnamon
  18. 1 c. Water
  19. 1/4 c. Extra Virgin Olive Oil


  • Peel the potatoes (item 10), and par boil until half way cooked, about 5 mins, depending on size
  • Remove from heat, and allow to cool.
  • Slice your potatoes into ¼ inch thick slices, and reserve for later use.


  • Pre-heat your oven to 375 Degrees
  • Combine items 11-19
  • In a hot sauce pot, add Olive Oil and Garlic, and saute garlic until translucent, DO NOT brown. 
  • Add the Onions, and all the seasonings, and saute some more until onions are wilted.
  • Add tomatoes, and water, and bring to a boil, allow to simmer (low bubbles) for 12 minutes.
  • Reserve for later use.

Kafta Meat Patties:

  • Combine ingredients 1 through 9 in a mixing bowl and mix until thoroughly incorporated, DO NOT overwork the meat.
  • Form the meat into equal size patties, like a burger, ideally no more than ½ an inch thick.
  • In a saute pan, add a little cooking oil, and sear the patties until brown on both sides, DO NOT cook all the way through.

Combining All:

  • Places your patties in a circular shape, in your round 10 inch baking pan, add the sauce from above, and then layer the potatoes, as if you were layering a gratin or tart.
  • Bruch the potatoes with oil, and bake in the oven at 375 degrees for 45 minutes, or less or more depending on your house oven.


Pictured above: Baked Kafta. 
Pictured below: ilili chef and owner, Philippe Massoud



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.



2019 Archive

Police Officer Moira Ann Smith Playground

New Neighbor: Jane DO

Flatiron Email Newsletter Contest for New Subscribers

New Neighbor: Honeybrains

Hippo Ballerina on the Flatiron South Public Plaza

August News Roundup

Flatiron Public Plaza Kiosks Open Friday, August 23rd

Flatiron Coffee Shop Roundup

Flatiron Foodies: Quality Eats' Scalloped Sunchokes

Flatiron Summer Series 2019 Recap

Eataly Kiosk Opening August 23

New Neighbor: Le Tea

Step Inside The Dessert Bar Speakeasy

Wellness Week: Rescheduling This Summer's Rain Cancellations

New Neighbor: Alchemy 43

July News Roundup

2019 Summer Streets - Enjoy Open Streets!

Flatiron Foodies: Smile To Go's Roasted Corn, Shaved Zucchini & Summer Squash Salad

Flatiron Ice Cream Round-Up

A New Chapter for the Flatiron Building

New Neighbor: Precision Run

New Neighbor: Poster House

NYC Summer Restaurant Week in Flatiron

NYC Pride March 2019

June News Roundup

New Neighbor: Ralph's Coffee

New Neighbor: Bourke Street Bakery

Flatiron Foodies: Solo Qui Cocktail by Obicà

Father's Day in the Flatiron District

Summer Series 2019: Free Events on the Flatiron Plazas

2019 Annual Meeting Recap

Flatiron Fun on Throwback Thursdays: June 20 - August 8

Get Fit in Flatiron with Wellness Wednesday Classes: June 19 - August 7

Talk Tuesdays, New to the Summer Series: June 18 - August 6

Announcing Eataly & Flatiron Plate

Flatiron Pride Roundup

LPC Releases Guidelines to Help Business Owners

May News Roundup

New Neighbor: Standard Dose Wellness Experience

Flatiron Summer Cocktail Guide

Bike to Work Day 2019

New Neighbor: Sweetcatch Poke

Flatiron Foodies: The Little Beet's BBQ Jackfruit

Build The Block - 13th Precinct

Flatiron Mother's Day Dining Guide

Event Recap - Digital Marketing: How To Tell Your Story

Car Free Earth Day in Flatiron

April News Roundup

New Neighbor: Iconoclast Fitness Studio

Gift Bag Program Launch - Promote Your Business

Use Your Voice for Neighborhood Improvements

March News Roundup

Join Us! Spring Speaker Series

New Neighbor: David's Bridal

Flatiron Foodies: Fields Good Chicken's Butternut Squash Hummus

Where to Watch the March College Basketball Tournament

Get to Know Scampi

New Neighbor: Taïm

New Neighbor: Silver Mirror Facial Bar

New Neighbor: Wine & Spirits Market

Celebrate St. Paddy's Day in Flatiron

New Executive Director, James Mettham, Joins the BID

The École is Growing

February News Roundup

New Neighbor: Seven Grams Caffe

March 4th: Public Plazas & Worth Square CB5 Presentation

New Neighbor: Made by We

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

Flatiron/23rd Street Partnership BID Announces Appointment of James Mettham as Executive Director

New Neighbor: Deciem

Build The Block - 13th Precinct

New Neighbor: Zola

New Neighbor: TrainStation NYC

Valentine's Day Gift Guide

New Neighbor: ROLLN

Valentine's Day Restaurant Guide in Flatiron

January News Roundup

Where to Watch the Big Game

Car Free Earth Day

New Neighbor: Memo Shish Kebab

28th Street 6 Train Station Re-opens!

Flatiron Foodies: wagamama's Chicken Teriyaki Donburi

Flatiron Public Plazas & Worth Square Workshop

Community Survey 2018 Results

Flatiron Plaza Food & Beverage Kiosk RFPs

Happy in Flatiron during the "23 Days of Cheer" 2018

Eat Healthier in Flatiron

January Joiner: Get Fit in 2019