Tommy Tardie, Owner & Managing Partner of The Flatiron Room

Meet Tommy Tardie, Owner and Managing Partner of The Flatiron Room, the experiential restaurant offering over 1,000 spirits and live music nightly located at 37 West 26th Street.

1. Back in 2012, The Flatiron Room opened its first location. What drew you to choose this neighborhood?

In 2012, Flatiron wasn’t what it is today. It had great architecture and a strong office presence, but it didn’t really have the defined hospitality identity that it has now. That was part of the appeal. It felt like an opportunity to create something that could help shape the neighborhood rather than just fit into it. The location itself also just felt right, central, accessible, and surrounded by people who appreciate quality. Flatiron has now become one of New York’s most dynamic dining neighborhoods, and it’s rewarding to see The Flatiron Room continue to evolve with the energy around it.

2. The Flatiron Room is known for an extensive spirits collection, curated dining, and live music nightly. Tell us more about the unique experience that’s offered.

I’ve always looked at The Flatiron Room as more than just a standard restaurant or a bar. It’s always been about how everything works together. The spirits program is deep but approachable, the food is thoughtful but not overcomplicated, and the live music ties it all together and changes the energy of the room throughout the night. The Flatiron Room brings together everything you’re looking for in a night out, all in one place.

The goal has always been to create a place where you can come in for a drink, stay for dinner, and end up spending the whole evening without really thinking about it. It’s elevated, but it’s still comfortable.

3. You previously worked in advertising on Madison Avenue. What led you to pursue a career in the food and hospitality industry? For those aspiring to work in the field, what professional advice can you share?

Advertising taught me a lot about branding and storytelling, but I wanted to build something more tangible.  Hospitality gives you that. You get immediate feedback every night, good or bad, and you’re constantly adjusting. If you’re looking for a “set-it and forget it”…this isn’t the path to take!

For anyone getting into the industry, I’d say focus on the fundamentals. Show up, pay attention to details, and understand that consistency is everything. It’s not about one great night; it’s about delivering a great experience every single time. And don’t be afraid to start anywhere, you learn the most by being in it.

4. Flatiron & NoMad is a culture and dining destination. How has being a part of the vibrant neighborhood influenced the way you operate and innovate here?

The neighborhood has definitely evolved, and you have to evolve with it. There’s a higher level of expectation now, more competition, and more informed guests. That pushes us to keep refining what we do, whether it’s the menu, the beverage program, or the overall experience.

At the same time, we’re not focused on chasing trends. We believe in doing what we do well and refining it over time. There’s value in staying true to your strengths, and for us, that means keeping every element in sync: service, music, food, and atmosphere, while layering in moments that feel a little unexpected and fun. I always tell my team that we’re in a continuous state of refinement.

5. If someone is visiting The Flatiron Room for the first time, what are some must-try dishes and drinks? What are your personal favorites?

I’d start with one of our signature Old Fashioneds; it’s a good entry point into what we do with whiskey. On the food side, the menu changes, but anything coming out of Chef Jiho’s kitchen (former One MICHELIN Star Joomak Banjum and Two MICHELIN Star The Modern), is going to be great. Our Barrel Board Sushi has been a standout, which includes assorted rolls & nigiri served on a barrel board. We have a few dishes on our menu that balance our signature refined but slightly playful tone.

Personally, I tend to keep it simple, a straight pour of whiskey and a few dishes from the kitchen, and just enjoy the room.

6. When you’re taking a break from The Flatiron Room, how do you like to spend your time in Flatiron & NoMad?

Honestly, I still end up in restaurants. I like seeing what others are doing, how they run their rooms, how service feels. It’s a good way to stay sharp without overthinking it.

Outside of that, just walking the neighborhood and enjoying the area. It’s one of the few parts of the city where you can move between different pockets pretty easily.

7. Finally, choose three words to describe Flatiron & NoMad.

Refined. Familiar. Evolving.

Header & Thumbnail Photo Credit: The Flatiron Room