Ferris

New American restaurant · Midtown West

Ferris

New American restaurant · Midtown West

5

44 W 29th St, New York, NY 10001

Photos

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Highlights

Sleek yet cozy New American in the MADE Hotel offering seasonal, eclectic dishes & drinks.  

Featured on Michelin
Featured in Eater
Featured in Grub Street
Featured on Bon Appetit

44 W 29th St, New York, NY 10001 Get directions

$$$ · Menu

Information

Static Map

44 W 29th St, New York, NY 10001 Get directions

+1 646 928 4428

$$$ · Menu

Features

dine in
delivery
takeout
Tap to pay
reservations

Last updated

Jul 10, 2025

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@eater

"Flatiron restaurant Ferris, in the Made Hotel, is hosting a dinner series with a lush take on the Filipino communal feast, kamayan." - Luke Fortney

Anthony Bourdain’s Travel Guide Will Be Released on October 13 - Eater NY
View Postcard for Ferris
@bonappetit

"At Ferris in New York City, a well-marbled cut of Ibérico gets the katsu treatment." - ByElyse Inamine

Katsu Sandos Are Everywhere, and We’re Here For It | Bon Appétit
View Postcard for Ferris
@eater

"It’s two stars (out of five) from New York mag critic Adam Platt for Flatiron New American restaurant Ferris." - Stefanie Tuder

Katz’s Briefly Shuttered After Kitchen Fire Over the Weekend - Eater NY
View Postcard for Ferris
@michelinguide

"Hotels are the vessels that encapsulate experiences, history and most prominently, bars, ranging in style from luxurious to secluded, that have become a mainstay in the hospitality landscape. It's with this sentiment that chef Greg Proechel of Ferris—a 38-seat restaurant in the basement of the MADE Hotel—speaks of the hotel restaurant and the life it takes on beyond just another guest amenity." - Shanika Hillocks

Small Spaces, Big Flavor: Greg Proechel's Affinity for Compact Kitchen Quarters
View Postcard for Ferris
@eater

"Ferris, a New American restaurant in Flatiron with Japanese tendencies. The team here has serious New York cred — boasting Major Food Group, Le Turtle, and Maison Premiere on their resumes — and they’ve made a name for themselves: Just this week, Times critic Pete Wells called out the 'modest' space (read: New York-small), ambitious food, and 'bracing' drinks in a two-star review." - Stefanie Tuder

Where Are the Coolest Kids Dining in NYC Right Now? - Eater NY
View Postcard for Ferris

Mony Kiem

Google
Covid era reviews: considerations for this difficult time taken into account It could had been great, but the execution was not there. Not taking into account that it took 20 minutes to be seated for a reservation and dining preference, the first dish started off with a bang. It was amazing, the spring rolls cooked perfectly, paired with the perfect sauce, I was looking forward to a show. The second dish (shrimp toast) was crispy and unique, not better than the first but excellent in its own right. The baby octopus dish feel flat on its back as it tasted old and soggy, even the amazing garnishing couldn’t hide the quality of it. The Berkshire pork dish was plentiful and with good seasoning, big issue was the seasoning was overwhelming, like when you put too much of something great. The final chicken dish was a stunner, but the flavor was too salty and the dips was not complimentary. Service was great under these difficult times, but with all that being said, they could had executed much better.

Yuqiong Zhou

Google
It's a semi basement space accessible from the hotel lobby elevator as well as open stairs from the street. The environment is hip and modern and doesn't not turn out to be super loud. Bar deco was fun. The drink pictured is a Melon (honeydew) made with rum, smells pleasant but tastes a bit bitter. Portions are small, great for tasting and ordering a verity to try. Recommend blood sausage with dates and chips with chicken liver dip.

Arjanit Nick

Google
In order: Lamb Neck Agnolotti, Lobster, Octopus, Charred Broccolini, Dry aged beef Carpaccio... all of the dishes I tried were spot on.. my favorite was the Agnolotti and Carpaccio(Special) lobster was just as tasty as when I had it at Le Turtle.. I was facing the open kitchen and you can see the chef in the zone with every dish... good work guys, will be back for your Cote de Boeuf and Duck Breast!!!! will update review...

Brian Haines

Google
Every dish was fantastic. The portion size, especially for the middle dishes, is quite large so pace yourself or risk being too full for the mains. The decor gives the space a rustic/homey/sophisticated feel and the hip crowd gives it a good vibe.

Terence Soet

Google
If you’ve never been here, make sure you have deep pockets to ensure you walk out of here satisfied and full. The decor of this eatery is great, flavours of the food is good. The service is great...only downfall of this restaurant is the fact that the portions are rather small. And yes, you definitely should order a range to share amongst the party you’re attending. However, you’d need to order a fair bit to feel full. So expect to be paying a fair amount.

Ria Cruz

Google
This seemingly hidden and hard to find place since it's in a basement of a hotel serves some of the most creative dishes I've had in New York. Really impressed with the combination of flavors in a plate that's fun to share either with a group or a date. The place was a bit tight but it added to its character and coziness. I'd recommend trying the mackerel and their seasonal vegetables - - you'd be surprised.

Mikhil Shah

Google
The katsu Sando is Undoubtedly the single best reason to go here but definitely worth trying everything else too. Loved the sausages and the salad too. Awesome service with a super cheerful staff. Definitely worth visiting!

Merissa Kochanski

Google
Interesting food, but as others have mentioned small portions for the price. The taste of the food was excellent, but most of our dishes came out lukewarm