Fifth Avenue’s distinctive Flatiron Building lends its name to the surrounding Flatiron District, which is defined by its mix of beaux-arts and cast-iron architecture and the inviting greenery of Madison Square Park. Also noteworthy: an ever-expanding dining scene led by an impressive roster of notable chefs preparing a diverse range of cuisines. Get a taste of the Flatiron’s best dining options during Restaurant Week.
This French-influenced American bistro prides itself on environmentally friendly practices like sourcing ingredients from local Long Island farms, serving a Meatless Monday menu and running on wind-generated electricity. Dishes are comforting yet creative. For example: smoked duck breast with curried sweet potato and day-boat scallops with house-made sriracha and coriander bacon.
Eataly’s rooftop restaurant embraces the seasons in its decor and menu. Cozy up under the retractable glass roof at Baita (a Piemontese term for “ski lodge”) and warm up with après-ski-worthy bites like polenta, pasta and a variety of salumi options.
Combining culinary influences from Long Island’s Montauk and New Orleans, the kitchen at Bo’s turns out soulful, flavorful dishes like lemon-buttermilk fried chicken, vegetable coconut curry and fried cookie dough for dessert. At the bar, sample tempting snacks and a lengthy seasonal cocktail list while enjoying weekly live music performances and a monthly reading series.
British Michelin-starred chef and Gordon Ramsay Group alum Jason Atherton helms this sophisticated venture in the New York Edition hotel. The dishes—like 40-day dry-aged strip steak, butter-roasted Dover sole, Hudson Valley foie gras—mirror the elegance of the restaurant’s 24-karat gold leaf bar.
Hanjan takes its cues from a Korean joomak (tavern), and its communal tables and BYOB wine policy (plus corkage fee) help maintain a relaxed, publike vibe—but the flavors here rise far above bar food. The kitchen elevates traditional Korean dishes and street food into inventive, shareable plates like crispy chicken-skin skewers, spicy rice cakes and cod roe bibimbap.
The flashiness of NYC’s storied Limelight club lives on at Jue Lan Club, which has taken over the historic church space on West 20th street. Velvet booths and chandeliers replace spotlights and dance floors while crowd-pleasing Asian-fusion dishes like bao buns, General Tso’s chicken dumplings and lobster fried rice take center stage.
Diners looking to sample Indian cuisine beyond a simple chicken tikka should venture into this palatial dining room, adorned with a reflecting pool and carved archways. With plates like tandoori octopus and crispy lotus root, the Michelin-starred restaurant brings a modern flair to traditional Indian flavors.
Judging by its menu and name (French for “the bistro of beautiful birds”), Le Coq Rico takes poultry seriously. Expect a selection of whole birds, rotisseries, terrines and “eggz” slow cooked, poached or deviled from chef Antoine Westermann, who leads the careful preparations of fowl from the bistro’s open kitchen.
Flown in from Italy twice a week, the fresh mozzarella—pillowy burrata, naturally smoked bufala—is the headliner at this sleek Flatiron outpost of Obicà’s international brand. Sample the cheeses on their own, or pair them with a variety of antipasti, pizzas and pastas.
Since opening in 1987, Periyali has blended white-tablecloth finesse with rustic Greek cuisine. The whitewashed decor and the kitchen’s impeccably executed dishes (rabbit stew, moussaka, grilled branzino) evoke beachside dining in Mykonos.
Equal parts pisco lounge, ceviche bar and Peruvian kitchen, Raymi’s colorful space represents Peru’s vibrant mix of Japanese, Chinese and Spanish-influenced flavors. Sip a pisco sour while sampling creative ceviches and entrees, or opt for the indulgent, family-style suckling pig dinner.
Fans of authentic Italian eats may be acquainted with the original Zero Otto Nove on Arthur Avenue, within the Bronx’s Little Italy. Robert Paciullo, a native of Salerno, Italy, brings the same Southern Italian flavors—via Neapolitan pizzas and hearty pastas—to this airy, stucco-walled space on West 21st Street.
Chef Max Convertini crafts seasonally minded, comforting Italian dishes like homemade pasta, ragu and fresh-grilled pizzas for his homey dining room. A sunset palette and open kitchen add to the restaurant’s welcoming atmosphere.
These restaurants are part of NYC Restaurant Week Winter 2018, which runs January 22–February 9. Find a complete list of participants at nycgo.com/restaurant-week.