Mad. Sq. Eats
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.
Thank you for a wonderful 2015 season - we'll return to Worth Square in 2016! In the meantime, swing by our holiday markets beginning November 19th in Union Square and December 1st in Columbus Circle.
Take the N, R or 6 to 23rd Street
Our Fall 2015 Vendor Lineup
Select a cuisine category below to filter the vendor listing.
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.
Farm Road’s menu takes inspiration from the specialties that are served up at State Fairs across the Midwest and in the South (think Fried Chicken Biscuits), complemented by a rotating selection of greenmarket sides such as Jalepeno Cream Corn, a chilled Nugget Potato Salad with dill, and Charred Baby Carrots.
KOA is a modern Chinese concept that delivers a variety of ramen entrees with healthier broth options, including an original soy milk based broth made from Ko-Cream as well as a traditional soy sauce based broth. Whether you enjoy your ramen hot or cold, KOA makes sure your noodle experience is at the “Kiwami” (ultimate) level.
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.
Jicama has created its own unique style of cuisine: “California Street Food”. They serve beautiful farm inspired salads, tacos and tamales that rejuvenate and invigorate. Jicama appeals to those who love the beauty and brightness of healthy food.
Asiadogs are hot dogs with Asian-inspired toppings. They celebrate NYC’s diversity by incorporating flavors found in China, Korea,
Vietnam, Japan, and more.
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.
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.
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.
Takumi Taco serves 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.
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.
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.
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.
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.
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.
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. 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.
Bar Suzette, run by Peter Tondreau and Troi Lughod, is a creperie and bistro serving up burgers, crepes, and their famed french fries.
Milk Bar is the sister bakery of the Momofuku restaurant group, founded by James Beard award-winner and FOX MasterChef judge, Christina Tosi. Since its opening in November of 2008, Milk Bar has focused on putting a playfully-American, approachable spin on familiar homestyle desserts and savory snacks, using quality ingredients and locally sourced dairy.
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.
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.