Mad. Sq. Eats Opens
Mad. Sq. Eats Opens
A pizza from Roberta's. (Individual pizza, $8 and up) (Samira Bouaou/The Epoch Times)

A pizza from Roberta's. (Individual pizza, $8 and up) (Samira Bouaou/The Epoch Times)

One of the grilled cheese creations from Mrs. Dorsey's Kitchen. In the background, owner Ron Johnson, who named his business after his 80-year-old grandmother. The sandwiches are toasted with olive oil, herbs, and garlic rather than butter. The results: an aromatic crust that's golden amber and crunchy. (Samira Bouaou/The Epoch Times)

One of the grilled cheese creations from Mrs. Dorsey's Kitchen. In the background, owner Ron Johnson, who named his business after his 80-year-old grandmother. The sandwiches are toasted with olive oil, herbs, and garlic rather than butter. The results: an aromatic crust that's golden amber and crunchy. (Samira Bouaou/The Epoch Times)

Taking in a beautiful sunny day at Mad. Sq. Eats.

Taking in a beautiful sunny day at Mad. Sq. Eats.

The ever popular desserts from Momofuku Milk Bar, from the addictive crack pie to the sweet-salty compost cookie (butterscotch chips, chocolate chips, even coffee grinds, pretzels, and potato chips). (Samira Bouaou/The Epoch Times)

The ever popular desserts from Momofuku Milk Bar, from the addictive crack pie to the sweet-salty compost cookie (butterscotch chips, chocolate chips, even coffee grinds, pretzels, and potato chips). (Samira Bouaou/The Epoch Times)

Mmm Enfes means Mmm Delicious in Turkish and offers buttery, flaky spinach and cheese burek, and gozleme, a buttery flatbread with savory fillings. (Samira Bouaou/The Epoch Times)

Mmm Enfes means Mmm Delicious in Turkish and offers buttery, flaky spinach and cheese burek, and gozleme, a buttery flatbread with savory fillings. (Samira Bouaou/The Epoch Times)

The good folks at Sunday Gravy recommend any of their offerings that are served with, well, Sunday Gravy—beef and pork slow-braised on the bone for eight hours, along with sausage, meatballs, and marinara sauce. (Samira Bouaou/The Epoch Times)

The good folks at Sunday Gravy recommend any of their offerings that are served with, well, Sunday Gravy—beef and pork slow-braised on the bone for eight hours, along with sausage, meatballs, and marinara sauce. (Samira Bouaou/The Epoch Times)

 Bruschetta from Sunday Gravy. Topping of goat cheese, roasted vegetables, greens, and balsamic vinaigrette. (Samira Bouaou/The Epoch Times)

Bruschetta from Sunday Gravy. Topping of goat cheese, roasted vegetables, greens, and balsamic vinaigrette. (Samira Bouaou/The Epoch Times)

Mason Jar NYC's short rib grilled cheese. Perfect paired with their Kentucky cooler or strawberry lemonade (not for kids, though! The Mason Jar lemonade is a blend of vodka, strawberry lemonade, and fresh mint. (Samira Bouaou/The Epoch Times)

Mason Jar NYC's short rib grilled cheese. Perfect paired with their Kentucky cooler or strawberry lemonade (not for kids, though! The Mason Jar lemonade is a blend of vodka, strawberry lemonade, and fresh mint. (Samira Bouaou/The Epoch Times)

Chef Leona Sager dreams up and creates the ice cream flavors at Dreamscoops. When we were there, they had sea salt & caramel, dark chocolate, vanilla bean, and strawberry rhubarb ($4 for ice cream, $7 for affogatos). Ingredients are sourced locally; grass-fed milk and cream are used. (Samira Bouaou/The Epoch Times)

Chef Leona Sager dreams up and creates the ice cream flavors at Dreamscoops. When we were there, they had sea salt & caramel, dark chocolate, vanilla bean, and strawberry rhubarb ($4 for ice cream, $7 for affogatos). Ingredients are sourced locally; grass-fed milk and cream are used. (Samira Bouaou/The Epoch Times)

Hong Kong Street Cart's Chili Salted Shrimp—lightly battered shrimp, tossed with green scallion, taro chips, garlic bits, sesame seed, seasoned with chili salt. (Samira  Bouaou/The Epoch Times)

Hong Kong Street Cart's Chili Salted Shrimp—lightly battered shrimp, tossed with green scallion, taro chips, garlic bits, sesame seed, seasoned with chili salt. (Samira Bouaou/The Epoch Times)

You were lucky if you were able to get some seats! Fortunately, Madison Square Park is across the street. (Samira Bouaou/The Epoch Times)

You were lucky if you were able to get some seats! Fortunately, Madison Square Park is across the street. (Samira Bouaou/The Epoch Times)

Working the wood-fired oven for Roberta's pizza, it seemed this guy was popping out a pizza a minute—and he really was. Each pizza only takes 60 seconds to cook. (Samira Bouaou/The Epoch Times)

Working the wood-fired oven for Roberta's pizza, it seemed this guy was popping out a pizza a minute—and he really was. Each pizza only takes 60 seconds to cook. (Samira Bouaou/The Epoch Times)

A newcomer to Mad. Sq. Eats, Seoul Lee Korean Bar B Cue serves Korean fried chicken wings, wraps, Bibimbap rice bowls, and BBQ baguettes. (Samira Bouaou/The Epoch Times)

A newcomer to Mad. Sq. Eats, Seoul Lee Korean Bar B Cue serves Korean fried chicken wings, wraps, Bibimbap rice bowls, and BBQ baguettes. (Samira Bouaou/The Epoch Times)

NEW YORK—On opening day at Mad. Sq. Eats, the lines were long, but those with the time and patience to wait were rewarded.

The outdoor pop-up food market, just west of Madison Square Park in Manhattan’s Flatiron district, is a foodie destination and offers a curated blend of experimental and old favorites.

Long lines formed around Roberta’s Pizza (which had a wood-fired oven on-site), Calexico, and Mexicue.

This year, there are also several new vendors: Eleni’s New York, Sunday Gravy NYC, Third Rail Coffee, Mason Jar NYC, Seoul Lee Korean Bar B Cue, Dreamscoops Ice Cream, Mrs. Dorsey’s Kitchen, and Mmm Enfes.

Mad. Sq. Eats runs daily through Friday, May 31, from 11 a.m. to 9 p.m.

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