Mad. Sq. Eats
Mad. Sq. Eats
Presented by UrbanSpace and the Madison Square Park Conservancy, Mad. Sq. Eats (#MadSqEats) is a semi-annual culinary pop-up market.
The market brings a group of New York City’s most popular restaurants and well-respected chefs into one of central Manhattan's most bustling areas. Now in its sixth year, Mad. Sq. Eats is one of the city's most beloved pop-up dining destinations and uses of public space.
We'll be back in the spring!
Take the N, R or 6 to 23rd Street
Our Fall 2014 Vendor Lineup
Select a cuisine category below to filter the vendor listing.
The Gumbo Bros is New York’s first authentic New Orleans style gumbo shop. Founders Adam Lathan and Clay Boulware met in undergrad at Louisiana State University and decided to bring their love for Cajun & Creole cooking to New York City. The foundation of the menu consists of Adam’s family recipes, including: Frenchman Street Creole Gumbo (shrimp, sausage and okra in a tomato based roux), Nanny’s Cajun Gumbo (chicken and sausage in a dark Cajun roux), and a vegan Collard Green and Black eyed pea gumbo.
This boutique oyster catering company shucks the freshest oysters they can get their hands on.
Formed by a group of lovers of good food, Turan evolved from a collective desire to let others taste the simple and unforgettable flavors of the authentic Italian gourmet tradition. Beyond the market, you can find them at their new restaurant, Pasta Shop, located at 234 Starr Street in Bushwick.
Asiadogs are hot dogs with Asian-inspired toppings. They celebrate NYC’s diversity by incorporating flavors found in China, Korea,
Vietnam, Japan, and more.
Breads Bakery is a New York City bakery that produces artisanal, handmade breads and pastries; it has become a staple in Union Square. Breads Bakery’s chocolate babka was selected as “Best of New York” by New York Magazine and highlighted on TV shows such as the Today Show, Good Day New York and Good Morning America.
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.
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.
Lunch Box by Takumi offers Japanese-inspired Mexican street food perfect for people looking for a complete lunch that’s far from the ordinary.
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.
The Red Hook Lobster Pound brings sensational lobster rolls and seafood straight from the Maine coast to New York City.
At Pig & Khao, Chef Leah Cohen prepares an a la carte dinner menu of Filipino and Thai cuisine, with touches from Vietnam and even Burma. Half Filipino herself, the menu includes several traditional Filipino dishes that Leah was raised on, including Sizzling Sisig and Halo Halo, as well as various others that were inspired by her travels and stages throughout Asia.
Mexicue is the sweet love child of red-hot Mexican foood 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.
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.
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.
Doughnuttery makes hot, fresh, sugared mini-doughnuts accompanied by seasonal dipping sauces. Paired with hot or cold, locally sourced apple cider Doguhnuttery mini-doughnuts make the ideal accompaniment to your morning coffee, a delicious mid-day treat, or a perfect dessert.
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.
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.
Seoul Lee Korean BBQ’s has adapted the traditional Korean kitchen with the traditional kitchen of Mexico by fusing Korean flavored meats with the Mexican vessels such as tacos and flour tortillas. Using organic, locally sourced materials, SLK BBQ honors flavors of Korea and Mexico buy keeping all of our products fresh.
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.
Arancini Bros. creates a variety of Sicilian rice balls in its shop in Bushwick, Brooklyn.
Founded in 2011, Charlito’s Cocina aims to explore and utilize the rich gastronomic traditions used to preserve food prior to the days of refrigeration and freezers. Its charcuterie draws largely from the curing traditions of Spain, and utilizes 100% pasture raised, heritage breed pork.
Bar Suzette, run by Peter Tondreau and Troi Lughod, offers savory or sweet delectable crepes with a continuously changing menu.
Nunu Chocolates offers an assortment of handmade chocolates made of natural ingredients.
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.
Mighty Balls is a mobile food vendor born out of the New York markets, specializing in — you guessed it! — meatballs. Its balls come in a slew of flavors, each offered with a variety of classic and unusual sauces.
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.
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).
La Sonrisa Empanadas offers vegetarian, beef, chicken and pulled pork empanadas, made with only the best ingredients and authentic recipes.
Stuffed Artisan Cannolis offers Southern Italy’s most famous dessert, reinvented with clever twists on flavors.
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.