Flatiron

Home Menu Wine List About Us Directions Events


House Charcuterie Cheese Plate
wild boar pate, rabbit rillette & smoked duck sausage,
black garlic soda bread, pear mustard, choice of 3 cheeses

Hudson Valley Magazine October 2009

Hudson Valley Magazine March 2009

Zagat Review 2009/2010

Food 25 – Decor 19 – Service 22
  “If you close your eyes”, you might think you’re in Manhattan at this “sophisticated” Red Hook Traditional American newcomer that’s “already a favorite” for many, thanks to chef Craig Stafford’s “fabulous food”, ranging from steak tartare and “interesting burgers” to roasted oysters; spouse Jessica Stingo oversees “lovely service” in a bistro-style setting with black-and-white photographs and a bar that’s “so comfortable, many opt to eat there.”

Hudson Valley Magazine, December 2008

Chronogram, December 2008

  “Flatiron has been a going concern since August, and having eaten there, it’s unsurprising that the place was mobbed on a Saturday night. Flatiron bills itself a steak house in an almost hesitant way. Yes, there are five different steaks on the menu, and they do serve creamed spinach, but this is not Peter Luger’s. (Thank goodness!) Flatiron takes the basics of the steak house tradition—beef served with a variety of sides (try the pecorino-truffle fundue on top), oysters on the half shell (we had creamy, briny Beausoleils from Nova Scotia that were the best we’d tasted in years)—and then takes off in more interesting directions. Like the duck burger: ground duck with a fried egg on top, sprinkled with duck cracklins. Like the lobster bisque, which substituted truffle oil for an over-reliance on cream to a satisfying, earthy effect. Like the suckling pig special: strips of juiciness pulled from three spots on the pig, with fried skin to boot. This is a meat lover’s Mecca, and a number of the steaks are available in half portions, an ingenious innovation which allows you to explore the various sides (cheddar mashed potatoes are a winner) and appetizers (molasses braise pork belly, anyone?)”.

Hudson Valley Magazine November 2008