Mad. Sq. Eats

Mad. Sq Eats Logo

Presented by UrbanSpace and the Madison Square Park Conservancy, Mad. Sq. Eats (#MadSqEats) is a semi-annual culinary pop-up market in the heart of the Flatiron District.  

The market brings together popular New York City restaurants and well-respected chefs in one of central Manhattan's most bustling areas. Now in its eighth year, Mad. Sq. Eats is regarded as a beloved dining destination and an innovative use of public space. 

Our 2015 schedule includes a spring installment from May 1st - 28th, and a fall installment from September 4th - October 1st. See you there!

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Take the N, R or 6 to 23rd Street

Our Spring 2015 Vendor Lineup

Select a cuisine category below to filter the vendor listing.

Bombay Sandwich Co.

In their inaugural year with UrbanSpace, Bombay Sandwich Co. brings their inspired plant-based cuisine and homemade chutneys to the heart of the Flatiron District. Their food is prepared with fresh fruits and vegetables, whole grains, and select Ayurvedic herbs and spices, fulfilling a gastronomic niche in NYC where “taste is king” and “the body is a temple”.

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    Paella Shack by Barraca

    Barraca and its signature Paella Shack bring authentic Spanish cuisine to the urban center of the world, New York. Barraca’s concept is built around the century-old Spanish tradition of crafting paellas in the street along the Mediterranean coast and sharing them with the community. Their paellas are crafted from top quality products and bring alive the passion, flavor and culture of Spain. They will be introducing a sangria lab featuring eight varieties of sangria inspired by the eight different regions of Spain.

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      people’s pops

      people’s pops got its start in NYC in 2008, and continues to sell popsicles and shaved ice using locally grown GreenMarket fruits and herbs. Their popsicles are 100% dairy free, gluten free, and vegan, with all of the flavor of a smoothie on a stick.

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        Potpuri

        Potpuri introduces the quintessential Indian snack of Chaat to the Flatiron masses. Typically sold from a portable wooden stall under a shaded tree or on a hot beach in India, this cuisine represents the heartbeat of a culture, redolent with the melange of spices and colors that signify a people and its heritage.

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          Gelato Ti Amo

          Gelato Ti Amo was created by three gelato-loving friends in Tuscany, and brought stateside by a New York-dwelling Italian longing for a taste of home. The ingredients in its gelati are top-notch: the best Italian milk, pistachios from Bronte and peak-of-the-season fruits.

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            ASIADOG

            Asiadogs are hot dogs with Asian-inspired toppings. They celebrate NYC’s diversity by incorporating flavors found in China, Korea,
            Vietnam, Japan, and more.

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              Nunu Chocolates

              Nunu Chocolates creates handmade confections at its shop in Brooklyn, where people can sit with a glass of wine, frozen hot chocolate, coffee or craft beer and watch everything being made right on site. Its chocolate is single origin and sustainably farmed, inspired by the simple philosophy that the world is a better place when chocolate is involved.

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                Bangkok Bar

                Bangkok B.A.R “Born And Raised” is all about cooking original family recipes just as if you were dining with the owners at their dinner table in Thailand. The flavors are bold yet harmonious, using traditional ingredients and techniques that bring you a piece of BKK in NYC.

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                  The Cannibal Beer & Butcher

                  There’s always something meaty going on at The Cannibal, a beer and butcher (and cycling gear) shop by day and charcuterie and small plates restaurant by night.

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                    Takumi Taco

                    Takumi Taco serves Japanese-inspired Mexican street food, perfect for people looking for a complete lunch that’s far from the ordinary.

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                      Roberta’s

                      Since opening in Bushwick in 2008, Roberta’s has become a neighborhood institution, a culinary destination, and an incubator for progressive entrepreneurship. And oh, the pizza: mozzarella is made fresh every morning, salumi comes from American and Italian producers, and seasonal vegetables are used throughout the year.

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                        Red Hook Lobster Pound

                        The Red Hook Lobster Pound brings sensational lobster rolls and seafood straight from the Maine coast to New York City.

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                          Cheesesteaks by The Truffleist

                          From the makers of small-batch 17% truffle butter featuring black perigord truffles from France and European style butter, come Cheesesteaks by The Truffleist. This isn’t your average Philly Cheesesteak, folks.

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                            Mexicue

                            Mexicue is the sweet love child of red-hot Mexican food and down-home barbecue goodness. It takes the spicy, sultry tastes of Mexico and blends them seamlessly with barbecue’s smoky, sensuous flavors to create a mouthwatering union.

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                              Melt Bakery

                              Melt Bakery’s mission is simple: to create delicious ice cream cookie sandwiches and deliver a great customer experience. Sourcing as locally and sustainably as possible, Melt features classic and approachable ice cream sandwich choices, a rotating gluten- and dairy-free option, and seasonal flavors.

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                                Ilili Box

                                Illili Box offers to-go verions of favorites from Illili, whose contemporary Lebanese and Mediterranean cuisine is consistently voted NYC’s #1 Mediterranean restaurant by OpenTable diners.

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                                  Uma Temakeria

                                  A new culinary venture from acclaimed chef Chris Jaeckle, Uma Temakeria serves high-end sushi hand rolls (temaki) prepared with responsibly-sourced fish. Each made-to-order roll includes a creative combination of protein, vegetables, and a signature sauce wrapped in a layer of seasoned rice and nori.

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                                    Calexico

                                    Calexico the restaurant started as a food cart. But even before that, it was (and still is) an actual place: a small town two hours’ drive from San Diego, with the border fence running right through the town. Everything about the place is a mix of California and Mexico – especially its food. Part Mexican Taqueria and part American Barbecue, Calexico’s cuisine is down-to-earth and full of flavor, familiar and unique at the same time.

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                                      Two Tablespoons

                                      The goal of Two Tablespoons is to make delicious, vegetarian, gluten-free food from scratch using only wholesome, high-nutrient ingredients and as much locally grown produce as possible. It draws inspiration from traditional world cuisines for its bright, colorful dishes.

                                      • Booth Number
                                        C09
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                                      Fire Belly Korean BBQ

                                      Formerly known as Seoul Lee Korean BBQ, Fire Belly Korean BBQ has adapted the traditional Korean kitchen with the traditional kitchen of Mexico by fusing Korean flavored meats tacos and flour tortillas. Using organic, locally sourced ingredients, Fire Belly honors flavors of Korea and Mexico by keeping all of their products fresh.

                                      • Booth Number
                                        C01
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                                      Hong Kong Street Cart

                                      Hong Kong Street Cart represents the spirit of nightlife, food and culture in Asia. Its menu covers a wide variety of Asian foods, from ramen and green mango salads to cold peanut noodles and Chinese dim sum.

                                      • Booth Number
                                        B49
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                                      Arancini Bros.

                                      Arancini Bros. is New York City’s first and only business specializing in authentic Sicilian Rice Balls, born from the greatest melting pot in the world:  Brooklyn, New York.

                                      • Booth Number
                                        B35
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                                      Bar Suzette Crêperie

                                      Bar Suzette, run by Peter Tondreau and Troi Lughod, is a creperie and bistro serving up burgers, crepes, and their famed french fries.

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                                        Momofuku Milk Bar

                                        Momofuku Milk Bar is the bakery-inspired dessert branch of David Chang’s Momofuku restaurant group, headed by the 2012 James Beard Rising Star Chef of the Year, chef/owner and founder Christina Tosi. Since its opening in November of 2008, Milk Bar has focused on putting a playfully American, approachable spin on familiar home-style desserts and savory snacks using quality ingredients and locally-sourced dairy.

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                                          Mayhem & Stout

                                          Mayhem & Stout is an artisan sandwich company that specializes in flavorful, fall-off-the-bone braised meats and creative, house-made condiments, relishes and spreads served on locally made bread.

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                                            Macaron Parlour

                                            Founded in 2010 by Christina Ha and Simon Tung, Macaron Parlour offers a wide array of delicious macarons. Their flavor offerings range from the traditional (Red Velvet) to the crazy and creative (Cheetos).

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                                              La Sonrisa Empanadas

                                              La Sonrisa Empanadas offers vegetarian, beef, chicken and pulled pork empanadas, made with only the best ingredients and authentic recipes.

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                                                Hill Country Barbecue

                                                Hill Country honors the barbecue and live music capital of Texas and takes its “cue” from the legendary meat-markets-turned-barbecue-joints of Central Texas with their distinctive, dry-rub style. All barbecue is cooked fresh daily on premise in our custom meat-smoking room. Our brisket, sausage, ribs and other meats are smoked low and slow over Texas post oak and are served on butcher paper, counter-style by the pound as is traditional in Central Texas.

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                                                  Sigmund’s

                                                  Sigmund’s opened in November 2009 In East Village as a pretzel bakery and coffee shop and quickly became a destination for freshly baked pretzels, dips, signature drinks, pastries and short but fierce list of sandwiches and wieners on pretzel bread.

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