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VIDEO: Exploring New York City’s Flatiron District

VIDEO: Exploring New York City’s Flatiron District

The Daily Meal’s Ali Rosen talked to chefs at Celebrate Flatiron Chefs, an annual one-day event that benefits the Madison Square Park Conservatory in New York City, about their favorite places to go in the neighborhood.

While all the chefs agree that a stroll through the lush Madison Square Park is a must, Missy Robbins, executive chef at A Voce, suggests a stop at Eataly and its rooftop beer garden.

The neighborhood, known for its striking Beaux-Arts architecture, particularly the iconic Flatiron Building, and Madison Square Park, is also known for its gastronomic variety.

"It’s just this combustible neighborhood of excitement but in a very, very human way that feels like a village," said Danny Meyer, CEO of the Union Square Hospitality Group. Meyer suggests after a tour of Flatiron’s architecture to walk along Broadway and visit the Union Square Greenmarket, an outdoor farmers market which is open on Mondays, Wednesdays, Fridays, and Saturdays.

Madison Square Park hosts a variety of epicurean events throughout the year, which feature the area’s diverse offerings, from fine dining to food trucks, and Madison Square Park houses Shake Shack's original location.

"I think Flatiron is awesome because of the diversity of all the restaurants," said Lawrence Knapp, executive chef of The Hurricane Club. "You have four-star restaurants, high-end gastro pubs. It’s a diverse area of food. You can find anything you need in Flatiron."

Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)


Recipe: The “After Eight” Dessert

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Everyone loves a dish that can transport them back to a particular date or time, evoking fond (or sometimes, not so fond) memories of yore.

At The Clocktower in New York City’s Flatiron District, executive pastry chef Brian Yurko creates those feelings through his confections. Sounds of the neighborhood ice cream truck and thoughts of sunshine and a summer breeze could be felt when tasting all the elements together in his “Creamsicle,” a dessert offered on last winter’s Restaurant Week menu.

The “After Eight,” a modern take on the wildly popular wafer-thin mint chocolates, is a star on the dessert menu, featuring a crunchy-meets-silky chocolate mousse that’s paired with devil’s food cake, chocolate crumbs and a mint ice cream. Like its creamsicle brethren, the tasty after-dinner mint comes to mind when eating all of the components together. (Though, we can assure you that eating the components separately is both equally delicious and certainly acceptable.)