4 Flatiron Restaurants Near East 21st Street For Thin Crust Pizza, Thai And Pasta

Flatiron's East 20th and East 21st Streets bring together an ultra-thin pizza restaurant, modern Latin plates and cocktails, Thai street food, and house-made pasta rooted in Emilia-Romagna, with Rezdôra adding a Michelin-starred osteria to the lineup.

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Tappo NYC Thin Crust Pizza
4.5 (1,342)
Mon – Wed, 11:30 – 21:30; Thu – Fri, 11:30 – 22:00; Sat, 12:00 – 22:00; Sun, 12:00 – 21:30
32 E 21st St

Start on East 21st Street with Tappo NYC Thin Crust Pizza, a Flatiron restaurant. Its ultra-thin crust comes with options including Parma, pepperoni, and anchovies, while pasta, wings, sandwiches, garlic bread with marinara sauce, and cheddar apple salad widen the table. Cocktails, beer, and wine round out the airy, casual room.

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Chica & The Don
4.6 (544)
Tue – Wed, 17:00 – 23:00; Thu – Sat, 17:00 – 02:00 (+1)
24 East 21st Street

At 24 East 21st Street, Chica & The Don brings modern Latin dishes and cocktails to the Flatiron lineup. The kitchen serves birria empanadas, saffron shrimp, and chicharron, while music keeps the room lively. It opens at 5 PM Tuesday through Saturday, closing at 11 PM Tuesday and Wednesday and 2 AM Thursday through Saturday.

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NaNa Thai Street
4.5 (936)
Mon – Fri, 11:00 – 22:00; Sat – Sun, 12:00 – 22:00
31 E 21st Street, New York City, NY 10010, USA

At 31 E 21st Street, NaNa Thai Street serves affordable Thai cooking from a compact Flatiron storefront. Order Kao Soi, Coconut Lemongrass Chicken, or Pad Woon Sen with chewy glass noodles and fresh shrimp. The kitchen uses all-natural chicken and offers vegan and gluten-free options. Limited seating keeps the room low-key.

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Rezdôra
4.3 (1,990)
Mon, 16:40 – 22:30; Tue – Fri, 12:00 – 14:30, 16:40 – 22:30; Sat – Sun, 11:30 – 14:30, 16:40 – 22:30
27 E 20th St

At 27 E 20th Street, Rezdôra centers its menu on house-made pasta rooted in Emilia-Romagna tradition. Chef Stefano Secchi and partner David Switzer lead this Michelin-starred, New York Times three-star osteria. Truffle ravioli and burrata with prosciutto join meat, fish, local vegetables, Northern Italian wines, and shared gelato portions.

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