Mad. Sq. Eats brings the diverse flavors of the city’s best restaurants and food entrepreneurs to Worth Square, a prime location in the heart of New York’s historic Flatiron District. The highly anticipated bi-annual event draws hungry crowds of neighborhood residents, workers, and tourists who enjoy this unique opportunity to savor offerings from buzzworthy eateries.
2016 Spring Market: April 30 – May 27 | 11:00am – 9:00pm Daily
2016 Fall Market: September 10 – October 7
Worth Square – 5th Avenue between 25th and 26th Streets.
Ice & Vice is an innovative New York City start-up that specializes in handcrafted artisanal ice cream, sorbets, and frozen yogurts. They introduce experimental, high-end flavor profiles to ice cream and frozen desserts, and re-imagine the way we experience them. Ice & Vice ice cream contains 16% butterfat and very little air, creating a rich, luxurious product.
Gotham Poke will bring a modern take on hawaiian cuisine from one big island to the other (Manhattan)! Unique varieties of marinated poke over an array of healthy delicious bases creates the perfect meal or snack. This new concept is from the team behind Takumi Taco.
From the team that produces Jicama: “California Street Food”, comes MASA, a “Tamaleria” or Tamale Maker. Our abundantly flavorful variety of tamales provide an option for everyone. Naturally, they are all gluten free, and we have many vegan and vegetarian options!
Beatrice Burger is the off shoot of the iconic Beatrice Inn in the West Village, helmed by Chef Angie Mar – recently crowned as Cochon555’s 2016 NYC Princess of Pork. Don’t miss these mouth-watering burgers!
Palenque is a company dedicated to providing delicious gourmet Colombian fusions to the New York metro area. They offer quinoa and multigrain arepas with delicious vegetarian and meat options.
We are an Indian inspired cafe that serves nourishing and inventive food in a contemporary setting. Our food is light, bright and made fresh daily!
Chingu is a new Korean concept restaurant where old food meets new. Meaning “Friend” in Korean, we strive it to be a place that you can just relax, hangout, and enjoy amazing delicious food as if you were at your friends house. We plan to bring a fun new experience of eating your traditional Bibimbap but with a twist, Korean Double Fried Chicken Wings but with an extra flavor that you might remember and enjoy from your childhood, and even refreshing Korean beverages. We also will be bringing Korean style ramen for both Vegetarians and “Meatatarians” alike. Things like Oxtail Ramen, Mandoo Ramen, and even Party Ramen are in the works. When perfected, they will peek their heads out to hangout with you as well. Stay tuned!
Ono Hut is a new Hawaiian inspired concept by the team behind AsiaDog, brought to you exclusively for the Mad. Sq. Eats Spring 2016 season. Chef Steve Porto goes beyond the dog in creating his own chicken patties, Arabiki sausages, and more, to bring a little slice of “AsiaDog meets Hawaii” to the center of Manhattan. I mean, after a long cold NY winter, haven’t we all been daydreaming about hitting the beach?
The Red Hook Lobster Pound brings sensational lobster rolls and seafood straight from the Maine coast to New York City.
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.
La Sonrisa Empanadas offers vegetarian, beef, chicken and pulled pork empanadas, made with only the best ingredients and authentic recipes.
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).
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.
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.
Artisanal grilled cheese sandwiches. Dairy farmer owned and operated. We are the definition of farm to table!
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.
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.
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.
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.
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.
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.
Barraca and it’s 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.
A one-of-a-kind creperie crafting thin pancakes with internationally inspired fillings, Bar Suzette has taken a different approach to the casual crepe, enhancing it with a wide range of global flavors.
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.
Squish Marshmallows is producing marshmallows of magnificent magnitude. These small batch, hand cut marshmallows are made with unique flavors, fulfilling every palate from childhood favorite combinations, to sophisticated, grown-up confections. Oh, and of course, lots and lots of love.
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.
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.
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.