Flatiron Steakhouse - Park Slope — Restaurant in New York

My wife and I were strolling through Park Slope looking for something outside our usual dining routine when we stumbled upon Flatiron Steakhouse. The dim lighting and moody ambiance caught our attention; though it took a moment for our eyes to adjust upon entering.

Despite the restaurant being nearly empty, we were greeted from across the bar by the bartender, who asked if we had a reservation. He then walked us to our table and handed us off to our server, who was friendly and enthusiastic. We started with drinks, and my wife inquired about a spicy mezcal, my go-to. The server confidently said they could make it happen, only to return with the disappointing news that spicy drinks weren’t available that night. I settled for a plain mezcal.

For appetizers, we tried the mozzarella-n-caviar, which was advertised with black tobiko but arrived topped with orange sushi-grade tobiko instead. The breaded mozzarella was served lukewarm. The grilled octopus leg, however, was a highlight, tender and flavorful, though the fingerling potatoes could’ve used a touch more salt.

Entrées were a mixed bag. My wife’s seared salmon had decent flavor but leaned toward a tough texture, likely from being boiled after searing. I ordered the 7 oz American Wagyu Flatiron steak, requesting medium rare, but received something closer to medium. (Still satisfyingly juicy, resulting in a tender, buttery, and rich experience).

The Brussels sprouts on the side were flavorful but a bit over-fried, leaving a charred aftertaste that overwhelmed the dish.

Service was well-intentioned but overbearing. Our server checked in repeatedly before we’d even had a chance to taste anything, and we had to request water, a basic oversight that shouldn’t happen in any dining establishment.

Overall, Flatiron Steakhouse has potential. A few tweaks in service pacing, attention to detail, and consistency in the kitchen could elevate the experience...

Flatiron Steak in Park Slope delivered an outstanding dining experience, and I couldn’t be more pleased with my meal. I ordered the NY strip steak, which was cooked to perfection—tender, juicy, and packed with flavor. The steak had a beautifully charred crust, and the seasoning was spot on, enhancing the meat’s natural richness without overwhelming it.

The truffle fries were a perfect complement to the steak. Crispy on the outside, soft on the inside, and infused with just the right amount of truffle essence, they added a gourmet touch to a classic side. Each bite was addictive, with the earthy truffle aroma balancing the saltiness of the fries.

The mac and cheese was equally impressive. Creamy and decadent, it had a rich cheese sauce that clung to every noodle, with a slight hint of sharpness that cut through the richness. It was the ultimate comfort food, yet sophisticated enough to feel right at home alongside the steak.

What really made the experience special, though, was the bartender Nikki. He is the one who makes the place truly come alive. Nikki was incredibly friendly, funny, and so welcoming, adding a personal touch that made me feel right at home. His vibrant personality and warmth made the dining experience feel even more enjoyable, tying it all together with a perfect balance of great food and great service.

Flatiron Steak is a must-visit for anyone in Park Slope looking for a satisfying, elevated steakhouse experience. Highly...

I walked by this place often while they waited for all of their permits to be approved. At the end of September I saw they were open, looked at the menu and the list of beers, and decided to return to check it out.

We ate outside, our preference, and Nick was our waiter, but think he is the manager. Very pleasant, knowledgeable and passionate about the restaurant and the food and service. I went with a flight of 4 different beers for a very reasonable $10 per flight, and you can mix up which ones you want. So good I did it twice, and never the same draft beer twice. My wife had a Prosecco which she enjoyed. We started with the glazed bacon appetizer which was amazing. My wife ordered a Wild Burger, which was a blend of house ground bison, Wagyu and Elk with hunters gravy. I had a Dry Aged burger and we got a side order of french fries. Everything was cooked perfectly and tasted great. Nick was very attentive and easy to talk with. He said that all of his beef comes from Snake River Farms, which I have ordered from (expensive, but the restaurant obviously gets a much better price because their prices were reasonable for the high quality) We are looking forward to coming back and trying some of their other offerings- Bone-In Ribeye for me and either the fillet or half chicken with seasonable veggies and a...