Posted On: July 7, 2014

Celebrate Flatiron Chefs: Menu Preview!

A Voce

Ben Lee, Executive Chef

Porchetta Tonnato Sandwiches with pickled vegetables; Red Wild Rice Salad with cherry tomatoes, mozzarella

abc cocina

Ian Coogan, Chef de Cuisine; Sean Considine, Pastry Chef

Maitake mushrooms with goat cheese, fresno pepper vinaigrette; Churros with pineapple cajeta

Almond

Jason Weiner Chef/Partner; Geoff Kornberg, Chef de Cuisine

Oatmeal stout float

Asellina

Andrea Montobbio, Executive Chef

House Meatballs; Crolato – Housemade gelato served on a freshly baked croissant

Blue Smoke

Jean-Paul Bourgeois, Executive Chef & Partner

Mini beef ribs; Mini strawberry cream pies

Boqueria

Marc Vidal, Executive Chef

Cojonudo – Sobrasada, quail egg, pickled onions, toast points; Gazpacho de Sandia y Tomate – Watermelon and tomato gaspacho,

Bo’s Kitchen & Bar Room

Todd Mitgang, Chef/Partner; Alex Pirani, Executive Chef

Monkey Bread with a chili jam; Golden gazpacho soup

Café El Presidente

Jason DeBriere, Executive Chef

Ceviche Tostada; Mini Tamales with braised pork cheek, pickled scallion, and tomatillo-morita chili salsa

Ciao Bella Gelato

Assorted Selection of Gelato and Sorbetto

craftbar

Tom Colicchio, Chef/Owner; Luke Wallace, Chef de Cuisine

Chicken Liver Tea Sandwiches – Chili paste aioli, pickled radish, cucumber, and cilantro; Porchetta di Testa “Cheese Steaks” – Charred peppers, caramelized onion, provolone fondue, and pickled fennel

Eataly

Alex Pilas, Executive Chef

Tortello alla Lastra

Eleven Madison Park

Daniel Humm, Chef; Connie Chung, Sous Chef

Humm Dog — Bacon wrapped hot dogs with truffle mayo, gruyere cheese, and celery relish

General Assembly

Craig Koketsu, Executive Chef

Uni Toast with robiolina & tomato butter; California Chardonnay — vodka cocktail

Hanjan

Hooni Kim, Chef & Owner

Pork Fat Ddukbokki’ – spicy ricecake and fishcake; BBQ Galbi Skewers

Hill Country Barbecue Market

Elizabeth Karmel, Executive Chef; Charles Grund Jr, Corporate Chef & Executive Pitmaster

Brisket; Cucumber Salad; Mini PB&J Cupcakes

Hill Country Chicken

Elizabeth Karmel, Executive Chef; Charles Grund Jr, Corporate Chef & Executive Pitmaster

Mini Chickwich Sliders, pickled okra garnish; Cowboy Pie Bites

ilili Restaurant

Philippe Massoud, Executive Chef/Owner

8 Hour Pork Atayef; Ashta Atayef

The John Dory Oyster Bar

April Bloomfield, Executive Chef and Co-Owner; Charlene Santiago, Chef de Cuisine

Bagged roasted peanuts with rosemary and garlic; Bagged squid cracklings; Char pate sliders

Junoon

Vikas Khanna, Executive Chef; Austin Torsiello, Sous Chef

Lamb Pasanda – Lamb roulade, apricot gelee, pasanda sauce; Cucumber Lime Lassi

L&W Oyster Co.

Jason Weiner, Chef/Partner; David Belknap, Chef de Cuisine

Sloppy Fish Tacos; Lobster Deviled Eggs with lobster botarga

Maialino

Nicholas Anderer, Executive Chef; Jason Pfeifer, Chef de Cuisine; Rachel Binder, Pastry Chef

Chilled Corn and Sungold Tomato Salad; Fresh Berries and Vanilla Bean Mascarpone

Maysville

Kyle Knall, Chef; Caroline Schiff, Pastry Chef

Grilled peaches with chilled tomato broth and basil; Marinated summer berries with lemon verbena granite;

No. 7 Sub

Tyler Kord, Chef/Partner

Veggie Burger with cheddar, Chinese mustard, and pico de lettuce; Tuna Salad with lychee muchim and BBQ potato chips

The NoMad

Mark Welker, Pastry Chef

Strawberry Cheesecake — Poached strawberries, cream cheese, and graham

Num Pang Sandwich Shop

Ratha Chaupoly and Ben Daitz, Co-Owners

Mini Pulled Duroc Pork Brioche Pangs; Cambodian Slaw

Pranna

Toshi Nukui, Executive Chef

Chicken Seekh Kabab – Minced chicken, fresh ground spices, cucumber raita; Aloo Tikki – Peas & potatoes, tamarind glaze, mint chutney; Basmati Rice with Raisin and Almond

Raymi

Erik Ramirez, Executive Chef

Ceviche — Lime, red onion, sweet potato, habanero, cilantro; Anticuchos — Hanger steak, choclo, confit potato, and rocoto salsa

Resto & The Cannibal

Francis Derby, Executive Chef

Pigs Head Terrine РPlum mustarda; Mole Chicken Sausage РCotilla cr̬me, corn salad; Whole Roasted Lamb Gyro- Mint yogurt, pickled red onion, parsley salad

SD26 Restaurant and Wine Bar

Matteo Bergamini, Executive Chef

Eggplant Caponata; Pannacotta with caramelized balsamic vinegar and strawberries

Shake Shack

DogMeister – Vienna all-beef dog topped with Shack cheddar & american cheese sauce and crispy ShackMeister Ale-marinated shallots; Beer Nuts Frozen Custard; Dense, rich and creamy ice cream with the hoppy, fruit-like qualities of ShackMeister Ale

*Please note that all menu items are subject to change.