Dec 6, 2019

Flatiron Foodie: maman’s Espresso Chocolate Granola Bar

maman is a café and bakery bringing both sweet and savory childhood favorites of its founders. Benjamin Sormonte and Elisa Marshall, to life. Inspired by recipes from their mothers, the menu calls on cuisine from the south of France and North America. Their dishes focus on quality, locally sourced ingredients and highlight twists on classic French techniques. Whether its lavender hot chocolate, fan-favorite nutty chocolate chip cookies, or homemade soup and grilled cheese, maman is a spot to find comfort in during this cold season. 

For this week's Flatiron Foodie, maman shares their recipe for a decadent holiday treat that's a perfect pairing with a morning coffee or a sweet bite alongside any meal. The Espresso Chocolate Granola  Bar is made with a nutty, coconut granola base with a silky chocolate ganache center topped with a velvety, coffee-flavored ganache layer. Enjoy! 

maman’s Espresso Chocolate Granola Bar At-Home Recipe


Granola Base:  

  • 3 cups Gluten-free oats
  • ¾ cup Walnuts 
  • ½ cup Pecans     
  • 1 ¼ tbsp Shredded coconut
  • ½ tbsp Salt                     
  • 1/3 cup + 2 tbsp Almond butter           
  • 2 tbsp Sunflower oil       
  • 1.5 tbsp Maple syrup     
  • 1 tsp Ground cinnamon
  • 1 tbsp Coffee extract     
  • 1 ¼ tbsp Coffee grounds

Chocolate Ganache:

  • ¾ cup Dark chocolate         
  • 1 cup Heavy cream   
  • 2 ¼ tbsp Butter      

Coffee Ganache:

  • 1 ¾ cup White chocolate     
  • 5 fl oz Heavy Cream
  • 3 tbsp Butter
  • ½ tbsp Coffee extract


Make the granola:

  1. Mix all the dry ingredients together in a large bowl.
  2. In a medium-sized bowl or the bowl of a KitchenAid, mix together all of the wet ingredients with the coffee grounds.
  3. Pour wet mixture over dry mixture and mix until everything is combined
  4. Then pour onto a sheet pan with wax paper and spread into an even layer.
  5. Bake at 300°F for 12 minutes.
  6. Stir to break up any large chunks and put back into the oven for 3 more minutes.
  7. Take out of the oven and set aside to cool. Do not refrigerate.


Assemble the Granola Bar :

 Step 1: Make the granola bar base.

  1. In a bowl, mix granola with ½ cup of melted butter
  2. Pour into a 9-inch ring on a plate or sheet pan that has been lined with parchment for easy removal (make sure it can fit in your fridge or freezer).
  3. Press granola mixture into the ring with a flat, metal spatula to flatten the base. Make sure this is pressed well around the edges so that your ganache doesn't leak through the mold.
  4. Place it in the fridge for 3 hours or the freezer for 1 hour to harden.

 Step 2: Make the chocolate ganache. 

  1. Melt dark chocolate in the microwave or with a double boiler.
  2. In a separate pot, bring heavy cream to a boil.
  3. Pour heavy cream over the melted dark chocolate and whisk until smooth.
  4. Cut butter into small pieces and add them into the ganache mixture.
  5. Mix until the butter is fully incorporated.
  6. Pour over the granola base.
  7. Place in the fridge for one hour or until set.

 Step 3: Make the coffee ganache

  1. Melt white chocolate in the microwave or with a double boiler.
  2. Bring heavy cream and coffee extract to a boil.
  3. Pour heated coffee-flavored heavy cream over the white chocolate and whisk until smooth.
  4. Cut butter into small pieces and mix in butter.
  5. Pour into the 9-inch ring on top of the chocolate ganache.
  6. Spread coffee ganache to make an even layer.
  7. Place in the fridge overnight.

Lastly, decorate the slices, cut into bars or bite-size pieces, and enjoy! We like to decorate ours with drizzled chocolate and chocolate-covered espresso beans.

Pictured below: maman's Pastry Chef Jean Louis 


maman, 22 West 25th Street, between Broadway and Sixth Avenue, @_maman_nyc

Dec 2, 2019

Flatiron Foodies: Covina's Brussels Sprouts + Pear Pizza

The New American restaurant Covina is brought to us by James Beard Award-Winning husband and wife duo, Chefs Tim and Nancy Cushman. The Mediterranean inspired American menu features pasta, pizza, and wood-grilled meats. Named one of the "Coziest Hangouts in NYC" by Zaggat and one of  "12 Restaurants Perfect For Literally Everyone" by The Infatuation, the restaurant has something for everyone with an inviting atmosphere. 

Chef Tim Cushman shares his recipe for Covina's Brussels Sprouts + Pear Pizza made with a mascarpone-caramelized pear sauce and grated fontina cheese topped with a sunny-side-up egg. 

Brussels Sprouts + Pear Pizza with Mascarpone Sauce: 
  • Pizza Dough, store-bought
  • 2 cups AP Flour
  • 2 tsp Extra Virgin Olive Oil         
  • 2 oz Mascarpone-Pear Sauce (see recipe below) 
  • 2 oz of Fontina Cheese, grated
  • 3 oz Brussels Sprouts, leaves only (see recipe)
  • 2 oz Ripe Pears, Bartlett or Forelle (roughly 10 ¼” slices, seeds and stem discarded)
  • 3 grams Parmesan Cheese, grated
  • 1 Egg, large
  • Mascarpone-Pear Sauce:                             
    • 4 Ripe Pears, Bartlett or Forelle, peeled, quartered, seeds and stem discarded
    • 1 lb Marscapone             
    • 1 tbsp Grapeseed Oil   
Proof Pizza Dough 
  1. Place olive oil on a baking tray or large plate, add your pizza dough, and gently coat in the olive oil on all sides to prevent sticking. Cover baking tray or plate with plastic wrap.  Proof pizza dough by leaving at room temperature for 4 hours prior to cooking, or until the dough has doubled in size.
Pizza Toppings & Sauce
  1. Brussels sprouts & pears:
    1. Using a small paring knife, remove the core (stem end) of the brussels sprouts and discard. Gently separate the leaves and set aside.
    2. Peel and slice roughly 10 ¼” inch pear slices. Set aside for topping. 
    3. Mascarpone-pear sauce:
      1. Peel and quarter-slice 4 pears. 
      2. Heat a large sauté pan over medium-high heat for 3 min, until hot. 
      3. Add the grapeseed oil, then carefully add quartered pears. Allow the pears to sear and caramelize. Turn over once the first side is lightly browned. Cook until all sides are browned and the pears have softened slightly, about 5min. Remove pears from heat and allow to cool. 
      4. Place caramelized pears in a blender, along with the mascarpone, and puree until the mixture is creamy and smooth. Set aside. 
Build Your Pizza
  1. Turn your oven on to the highest temperature. This will vary depending on your home oven, but 500F or higher is preferable. Place a pizza pan on the bottom rack, close oven, and allow to heat for 1 hour while you prepare all ingredients. 
  2. Prepare your pizza dough.  Place the 2 cups of flour on a large plate. Very gently transfer your pizza dough to the flour, turning to completely coat in flour. Grab a pinch of flour and lightly dust a pizza peel, or an inverted sheet tray, to prevent sticking when transferring the dough into the oven. 
  3. Stretch your dough. (Do this step close to the pizza’s assembly). Transfer the floured dough onto a work surface.  Using your fingers, gently push air from the center of the dough toward the outside, leaving a ½” “ring” around the outside of the dough. This will become the pizza crust.  Once the center of the dough has flattened and the crust has formed, begin stretching your pizza dough.  Pick the dough up off the work surface, holding the top edge with both hands, allowing the bottom edge to touch the work surface. Carefully move your hands around the edges of the dough, allowing gravity to gently pull and stretch the dough.  Continue moving your hands around the edge, holding the dough in the air, allowing the weight of the dough to stretch it into roughly a 10” round. Don’t pull or stretch or use force, just let gravity do the work, and be as gentle as possible to keep as much air inside your dough as possible.
  4. When the pizza dough is fully stretched, transfer it to the floured pizza peel or inverted sheet tray.
  5. Try and work quickly to prevent the dough from drying out or sticking to the work surface. 
  6. Add the mascarpone-pear sauce using a ladle or the back of a spoon to gently spread it evenly across the surface of the pizza.  
  7. Add the grated fontina cheese across the pizza. Add your brussels sprout leaves and ¼” pear slices.
  8. Open the oven and gently slide the prepared pizza onto your pizza pan. Close oven and set timer for 4 min. When the timer goes off, gently crack an egg into the center of the pizza.  Close oven door and set timer for 2 min. 
  9. When the timer goes off, turn your oven broiler on at its highest temperature. Transfer your pizza pan to the broiler for 2 min and then remove the pizza pan from the oven. 
  10. Your pizza should be nicely browned and charred, and the egg should have set whites and a runny yolk.
  11. Slide the pizza onto a cutting board, and garnish with grated parmesan cheese. Slice into 8 slices and serve immediately. 


Pizza Photo Credit Above: Jen May 
Pictured below is Covina's Executive Chef Tim Cushman (Photo Credit: Erik Jacobs): 


 Covina, 127 East 27th Street, between Park & Lexington Avenues, (212) 204-0225, @covina_nyc

Nov 21, 2019

Flatiron Foodies: Harding's Fried Chicken Sandwich Recipe

Housed in a turn-of-the-century printing press building, Harding's is an upscale restaurant that pays tribute to classic America with antiques and historical items enlivening the space. Their menu celebrates America’s culinary heritage with dishes like grilled Whole Atlantic Branzini, a BLT Sandwich with House - Smoked Bacon, "down-home” desserts like warm apple crisp with moonshine ice cream.  

Executive Chef Joel Zaragoza shares the recipe for a classic: Fried Chicken Sandwich. Harding's Tennessee-styled sandwich rests on toasted brioche buns, smothered in a tangy hot sauce, and topped with a tasty slaw and butter pickles. Try your hands at making this sandwich staple from scratch this holiday season.

Harding’s Fried Chicken Sandwich (serves 2)

Fried Chicken


  • 1 pound chicken breast
  • 1 cup buttermilk
  • 1 cup All Purpose Flour
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • Fryer Oil (Canola or Vegetable)


  1. Slice chicken horizontal and then vertical creating 4 pieces (approximately 4 ounces each).
  2. Whisk flour and seasoning in a bowl. Pour buttermilk into another bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off any excess, and then dip in buttermilk. Dredge in flour mixture, shaking off excess, a second time. 
  3. Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so the bulb is submerged. Heat over medium heat until thermometer registers 350°.
  4. Place chicken pieces in the skillet. Cook until golden brown.  Pull and let them rest on a paper towel or cooling rack so that excess oil drips off.



  • ¼  cup butter, melted
  • 1 teaspoon chipotle pepper powder
  • 3 teaspoons ground Cayenne pepper
  • 2 teaspoons dark brown sugar 
  • ¾ teaspoon kosher salt
  • ½  teaspoon smoked paprika
  • ½  teaspoon garlic powder
  • 2 tablespoons apple cider vinegar
  • ¼ cup clover honey


  1. Melt the butter slowly over low heat.
  2. Gently mix in the sugar, and then the rest of the dry ingredients.
  3. Add honey. As the honey melts and bubbles begin to form, turn off the heat.
  4. Lastly, add apple cider vinegar and mix well.


Place all ingredients in a bowl and mix thoroughly. 

  • 1/2 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 cups thinly sliced cabbage
  • 1 Tbsp Apple Cider Vinegar
  • 1 Garlic Clove Minced
  • 1 lime

Sandwich Assembly


  • 2 Brioche Burger Buns
  • Bread and butter pickles
  • Fried Chicken 
  • Prepared Sauce 
  • Prepared Slaw 


  1. Toast the buns.
  2. Lay two pieces of chicken.
  3. Smoother in the sauce.
  4. Top with slaw.
  5. Add 3-5 sliced butter pickles.
  6. Add a little more sauce and cap it with the bun top. 

Pictured Below: Harding's Executive Chef Joel Zaragoza.


Nov 11, 2019

Flatiron Foodies: Park Avenue Autumn's Pumpkin & Maple Swiss Roll

Park Avenue Autumn (also Spring, Summer, and Winter depending on the time of year) is a New American restaurant with rotating seasonal menus and decor. The autumn themed space channels the Pacific North West with a nautical theme featuring wooden tables and a cascading 10-foot tall floral arrangement. The menu consists of classic fall flavors with dishes like Pumpkin Ravioli, the Autumn Spritzer, and Candied Yam Creme Brulee.

Park Avenue's Executive Pastry Chef, Cory Colton walks us through an impressive dessert that is sure to impress this celebratory season. This Pumpkin & Maple Swiss Roll is stuffed with a maple cream cheese with candied ginger and topped with caramel, whipped cream, and pecans. Think outside your go-to recipe and bake this wow-factor pastry for your holiday dessert table.  

Pumpkin & Maple Swiss Roll


  • 3/4 Cup All Purpose Flour 
  • ½ tsp Baking Soda    
  • ½ tsp Baking Powder           
  • 1 tsp Cinnamon    
  • ½ tsp Clove                          .
  • ½ tsp Salt  
  • 3 Eggs                           
  • 1 Cup Light Brown Sugar     
  • 2/3 Cup Pumpkin Puree           


  1. Preheat the oven to 350 degrees F. Grease and flour a 15X10-inch jellyroll pan.
  2. Sift together the flour, baking powder, baking soda, salt, clove, and cinnamon.
  3. With an electric mixer, beat the egg and light brown sugar until smooth and thickened. Beat in the pumpkin puree until smooth.
  4. Fold in the dry ingredients.
  5. Spread out the batter evenly in the pan. Bake for 12 to 14 minutes until the cake springs back when touched. 
  6. Prepare a thin cotton kitchen towel by dusting with some powdered sugar. Immediately run a knife around the edges of the pan and turn the cake out onto the kitchen towel. Roll the cake up into the towel and allow it to cool in that position so the cake is inclined to retain that shape when unrolled and filled again.


Maple Cream Cheese Filling


  • 8 oz Cream Cheese at room temp               
  • 1 Cup Confectioners Sugar               
  • 3 oz Butter at room temp                                       
  • Pinch of Salt                                        
  • ¼ tsp Maple Extract                         
  • ¼ Cup Diced Candied Ginger                      


  1. Beat cream cheese, butter, 10X, and salt until smooth.
  2. Add maple extract, beat until incorporated. Fold in candied ginger by hand.
  3. Unroll the cooled pumpkin cake, spread the cream cheese mixture over the cake. Reroll the cake and wrap in plastic wrap. Chill for at least an hour.


Decorate & Enjoy! 


  • Confectioners Sugar
  • Chopped Pecans
  • Caramel Sauce
  • Whipped Cream


  1. Dust the roll lightly with confectioners sugar.
  2. Drizzle the roll with caramel sauce
  3. Sprinkle the top with chopped pecans.
  4. Finally, top off with piped rosettes of fresh lightly sweetened whipped cream.


Pictured Below: Park Avenue Executive Pastry Chef Cory Colton.
Photo Credit: Nicole Franzen.



Park Avenue Autumn, 360 Park Avenue South, at 26th Street, 212-951-7111, @parkavenuenyc

Oct 17, 2019

Flatiron Foodies: Mangia's Butternut Squash Soup with Apple Cider

Located at 22 West 23rd Street, Mangia is a neighborhood gem serving artisanal Italian cusine with a focus on fresh, farm-to-table ingredients. In Italian, mangia” is a simple, loving command that only means one thing: eat! In New York City since 1981, the family business instills the same level of passion into beloved signature favorites and exciting seasonal dishes like its Butternut Squash Soup.

In the fall, Mangia’s Butternut Squash Soup is a dish that never gets old - healthy, super creamy, and easy to make with tons of flavor. This soup is also great for entertaining festive gatherings. Mangia and enjoy! 

Mangia's Butternut Squash Soup with Apple Cider 

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins


  • 2 medium butternut squash (2 ½ pounds)
  • 6 cups fresh apple cider
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon salt
  • 1 tablespoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 4 ounces crème fraîche, for serving


  1. Preheat the oven to 350 degrees F.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle butternut squash halves with olive oil and season with salt and pepper. Wrap the squash in aluminum foil, place on a baking sheet face-down, and bake for 1 hour. Remove and let cool. 
  3. In a large saucepan, bring the apple cider to a boil with the ginger, salt, thyme, pepper, and nutmeg. Simmer the mixture for 20 minutes. Let cool and then strain.
  4. In batches, use a large spoon to scoop-out the butternut squash flesh into a blender or food processor with the apple cider mixture and puree. The puree should be thick, but easy to ladle. Transfer to a large bowl.
  5. Close to serving time, bring the crème fraîche to room temperature; whisk briskly with a fork until it gets smooth.
  6. To serve, ladle the soup into a bowl and drizzle crème fraîche on top for some added richness. 
  7. If you need to thin the soup, add apple cider until desired consistency.

Pictured below: Mangia's Founder & Restaurateur, Sasha Muniak who is the brains behind Mangia's menu items. 

Photo Credit: Mangia

Sep 24, 2019

Flatiron Foodies: Hill Country’s Apple Streusel Pie

As summer gives way to Autumn, Hill Country Barbecue Market sets sights on everyone's favorite fall produce and flavors, which means: It’s Apple Pie time! Hill Country's Chef Ash Fulk's favorite pie is their Apple Streusel. It’s a classic recipe that will make a grown-up long for a childhood apple picking adventure and always hits the spot. Enjoy! 

Located at 30 West 26th Street, Hill Country was founded in 2007 with the vision of bringing the authentic cuisine, original culture, and famed music of the Central Texas barbecue belt to New York City.

Apple Streusel Pie Recipe

This recipe is good for one 11” pie crust. 



  • 6oz butter
  • 3 oz cornstarch
  • 1 cup of sugar
  • 1 tsp cinnamon (I love cinnamon so I often do 2 tsp)
  • 1 pinch salt
  • 4 lb apple peeled (Granny Smith is our favorite! Macintosh will work great too.)
  • ¼ cup lemon juice


  1. Melt butter.
  2. Mix cornstarch, sugar, cinnamon, and salt. Toss the mixture with apples.
  3. Add spiced apples to the butter. Keep on medium heat until the apples release some of the liquid. Stir often. Add lemon juice.
  4. Bring to a boil and cook until thickened. Set aside to cool.



  • 1/2 cup dark brown sugar
  • ¼  lb butter (unsalted)
  • 1 cup all-purpose flour
  • 1 pinch of salt
  • 1 pinch cinnamon
  • 1 pinch nutmeg


  1. Mix all the dry ingredients leaving out the butter.
  2. Cut butter into small cubes. Add butter to the flour mixture.
  3. Pinch the butter between your fingers until mostly incorporated. Some lumps are good!


  1. Preheat Over to 350 degrees.
  2. Blind bake your favorite pie crust. 
  3. Once cooled pour in the apple filling. 
  4. Cover the filling with the crumble topping.
  5. Bake in the oven for about 35 minutes, or until golden brown and delicious!

Pictured Below: Hill Country's Chef Ask Fulk 



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



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Order Takeout to Win Dinner for a Year!

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