Mad. Sq. Eats
Mad. Sq. Eats
May 2 - May 30 & September 5 - October 3, 2014
11am - 9pm daily
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.
Our spring vendor lineup is killer--and we'll be back this fall with a new and different crew. Come hungry!
Take the N, R or 6 to 23rd Street
Our Spring Vendor Lineup
Select a cuisine category below to filter the vendor listing.
The Cannibal is a beer and butcher shop; popular dishes include the Pig’s Head Cuban and the Sloppy Lamb Sandwich.
Born from the love of two incredible cuisines (Japanese + Mexican street food), Takumi Taco specializes in Spicy Tuna, Tofu, Curried Beef and Miso Chicken Tacos paired with creative side dishes.
Chris Parachini, Brandon Hoy, and Carlo Mirarchi opened Roberta’s in Bushwick, Brooklyn in January of 2008. The restaurant has since become a neighborhood institution, a culinary destination, and an incubator for progressive entrepreneurship. It is now home to a rooftop greenhouse, an artisanal bread bakery, and a thriving catering operation, among other off-site projects. In 2010, Roberta’s helped build the Brooklyn Grange, a one-acre rooftop farm in Queens, and in 2012, opened the now Michelin-starred 12-seat tasting restaurant Blanca.
Red Hook Lobster Pound brings sensational lobster rolls and seafood straight from the Maine coast to New York City.
Chef Leah Cohen prepares an a la carte 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 Shan Noodles, Burnese Market Rice with Pork, Papaya Noodle Salad and more.
Mimi and Coco NY “Teriyaki balls” are a new Japanese food inspired crazesweeping New York! Born from a love of the traditional Japanese comfort food, Takoyaki, customized to New York City’s diverse and eclectic tastes.
Mexicue is the sweet, sweet love child of red-hot Mexican cuisine and down-home, barbeque goodness.
Melt Bakery is a sustainable ice cream sandwich company focused on locally sourced ingredients with seasonal flavor combinations.
Opened in November 2012, L&W Oyster Co. is an oyster bar brought to you by the guys that brought you Almond. The menu is artisanal and market driven featuring some modern and classic takes on raw things, cured things, smoked things, steamed things and fried things.
Caketails by Kicky’s Kitchen are sweets inspired by cocktails. They have year-round caketails as well as seasonal cupcakes.
Contemporary Lebanese and Mediterranean cuisine. Consistently voted NYC’s #1 Mediterranean restaurant by OpenTable diners!
Doughnuttery offers hot, fresh, and uniquely sugared donuts.
Calexico serves fresh, flavorful Cal-Mex food in New York City and Brooklyn. They have several locations and carts, and have one many accolades for their food, including a Vendy Award for Best Street Food
100 sardines is the “brother” pop-up restaurant to George Mendes’ ALDEA, located in Union Square. George serves hot and cold soups , sandwiches and rice dishes (both seafood and meat based) as well as Portuguese influenced salads. The rice preparations are based on the success of ALDEA’s signature “Arroz de Pato ” and are available to eat on site or taken to go.
Two Tablespoons is a collaboration between Katya Kosar and Gosha Danilov. Interested in serving healthy and delicious food, they are dedicated to cooking vegetarian, gluten-free dishes from scratch, utilizing only wholesome ingredients.
Seoul Lee Korean Barbecue is serving Korean Tacos, Burritos, Bibimbap, and Sandwiches, as well as Korean Double Fried Chicken Wings, Beer, and Soju Cocktails
Hong Kong Street Cart serves delicious Asian street food, including pork buns, dumplings, ramen, vegetarian fare and more.
Trained chef Charles Wekselbaum cures meats as a tradition of food preservation. Influenced by the curing traditions of Spain while distinguishing a style that is uniquely his own. All the meat is 100% pasture raised, heritage breed pork. The salt is all hand harvested fleur de sel.
Bar Suzette, run by Peter Tondreau and Troi Lughod, offers savory or sweet delectable crepes with a continuously changing menu. At Mad. Sq. Eats, they also offer an expanded menu that includes burgers, truffle fries and other classic fare.
Nunu Chocolates offers an assortment of handmade chocolates made of natural ingredients.
Momofuku Milk Bar is a beloved NYC bakery famous for crack pie, bagel bombs, cereal milk, and compost cookies.
Mighty Balls is a mobile vending company based in New York City and managed by Kerri Brewer. They serve delicious meatballs with esoteric gravys, and small one bite ball desserts.
Mayhem & Stout is an artisan sandwich company founded by Steve Applegate and Jay Brown that specializes in flavorful, fall-off-the-bone braised meats and creative, seasonally inspired house made condiments, relishes and spreads served on locally made bread.
Macaron Parlour was founded in 2010 by Christina Ha and Simon Tung. The dynamic duo independently fantasized about opening their own bakery and upon meeting, Macaron Parlour was born. They serve both traditional and creative macarons.
La Sonrisa Empanadas offers vegetarian, beef, roasted or coconut curry chicken and pulled pork empanadas.
Arancini is authentic sicilian street food – fried rice balls made with arborio rice and filled with creative meats, cheeses and seasonal ingredients.
Stuffed Artisan Cannolis offers a wide selection of Italy’s most famous dessert with a reinvented twist on flavors.
Sigmund’s offers artisanal soft pretzels, sliders on pretzel buns, soups and local craft beers.