Tuesday through Friday - 11:30am to 3:30pm
Tuesday - Thursday 5:30pm to 10pm
Tuesday - Saturday 5:30pm to 10pm
Sunday - 5:30pm to 9pm
Saturday - 11:30am to 3:30pm
Sunday - 11:30am to 3:30pm
Tuesday through Sunday - 10am to 5:30pm
Monday - closed
The Met Breuer
945 Madison Avenue at 75th Street
New York, NY 10021
Guests can access the restaurant, which is below street level, through the museum's main entrance at 945 Madison Avenue.
We are within walking distance of the 6 train at 77th Street.
Flora Bar is the third restaurant from chef Ignacio Mattos. Inside the Met Breuer, a landmarked building in the Brutalist style, the restaurant caters to a wide range of guests, from those who want a simple bite after seeing the art to those who visit specifically to have a meal here. In 2016, Flora was named one of the city’s best new restaurants by the New York Times, and New York Magazine calls it the best restaurant on the Upper East Side.
There’s an expansive raw bar selection that delivers classics like shrimp cocktail and seafood towers with a hint of originality; a range of smaller dishes like salads, lamb ribs, and croquettes; a burger; and more substantial entrées, like steak and a grilled turbot to share. We offer brunch on the weekends and, on Sundays, we serve a special chicken dinner in addition to our regular menu. Our dessert program, run by Natasha Pickowicz, is consistently ranked among the city’s best.
There’s an airiness to the space which contrasts nicely with the strong, gray tones of this very special structure; people tend to linger. In the warmer months, we seat guests in the outdoor patio.
Ignacio Mattos is the chef-owner of New York restaurants estela, Café Altro Paradiso, and Flora Bar. Born in Uruguay, he has a bold, singular style inspired by the city he now calls home, time spent in Europe and South America, and the mentorship of chefs Alice Waters, Francis Mallmann, and Judy Rodgers. In 2017, Esquire named Ignacio America’s Chef of the Year. His first cookbook, Estela, was ranked one of 2018's best by the New York Times Book Review.
Nico Bouter, Chef de Cuisine
Natasha Pickowicz, Pastry Chef
Matthew Kudry, Beverage Director