Whisky haven The Flatiron Room in New York City set to extend operations to Miami this autumn.
The Flatiron Room, a top-tier New York City watering hole, is stepping out of the Big Apple and setting up shop in the vibrant Edgewater district of Miami. Owner Tommy Tardie is betting big on the hospitality industry's future and the Flatiron Room's place within it.
In an interview at Flatiron Room Murray Hill, Tardie shared his insights on the Miami venture and the transformations in New York locations. The conversation has been trimmed for brevity.
How familiar is the Miami scene with The Flatiron Room?
Miami is often called the sixth borough, so many people headed there are from New York. When I first signed the Miami lease, over 50% of the units in the building were purchased by New Yorkers. With the strategy focused on attracting New Yorkers, there appears to be a good level of knowledge about our brand.
How well acquainted are you with the Miami food and drink scene?
We've been doing extensive research, taking the team to Miami, exploring other venues, and learning from the competition. Knowledge is power, and understanding the landscape and preferences of potential customers is essential for success.
What can we expect from the Miami Flatiron Room?
We're not intent on copying the New York experience, but we want to maintain some of our signature brand pillars like live music, extensive spirits selection, and delicious food. Our Miami location will have a unique feel, tailored to the local market.
How much of a focus on food and cocktails is behind the new culinary director, Jiho Kim, and beverage director, Ben Wald?
With the economy and rising costs, it's essential to maximize revenue opportunities, and food can play a significant role in that. We've been investing heavily in our food offerings, and this is even more important for the Miami location as we'll have to offer breakfast and lunch services.
The Miami site may face challenges with tariffs, but Tardie isn't worried about price gouging or focusing on the "new kid on the block" image. Instead, the team is committed to building a strong community presence and offering affordable options, creating a unique and inviting experience for local residents and visitors.
In New York locations, The Flatiron Room is moving forward by adapting to customer preferences and tightening operations, ensuring longevity and staying power in the ever-changing restaurant landscape.
In terms of his familiarity with the Miami food and drink scene, Tommy Tardie and his team have been conducting extensive research, visiting various venues, and learning from the competition to ensure a successful transition.
As the Miami Flatiron Room focuses on building a strong community presence and offering affordable options, its culinary director, Jiho Kim, and beverage director, Ben Wald, play a significant role in the new food and cocktail offerings, aiming to maximize revenue opportunities in the competitive Miami nightlife and restaurant scene.
