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129 E Nationwide Boulevard
Columbus, Ohio 43215
614.461.0033
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MEET OUR CHEF | TALK THE TALK | LEARN ABOUT THE BUILDING
People come to the Flatiron for more than the menu. We’re always serving up causal conversations, friendly service, and an inviting hip and informal atmosphere where locals and visitors can experience the southern art of simply passing the time. Come in to relax with a drink at the bar, in the diner, or on the patio, while Executive Chef Steve Nicholson whips you up something sensational to eat.
The Flatiron building is reminiscent of the famous Flatiron Building in New York City, the city’s first skyscraper. With its unique architectural features, the exterior of the restaurant is just as bold and interesting as the flavors and the folks you’ll find inside.
With our privileged location in the thriving Arena District, Flatiron has developed its own local following. People looking for fantastic food and drinks at affordable prices, and congenial banter in a welcoming environment, will find it all here.
There’s always room for one more at the Flatiron bar, or for your group at one of our tables or high tops. And once you experience the Flatiron, you may very well find that you soon become a regular here yourself.
Meet our chef.
Steve Nicholson, Executive Chef
 Steve Nicholson has been cooking low country, barbecue and Cajun fare for Flatiron's patrons for more than eight years. Before making his way to Columbus, Steve worked in Boston and attended the prestigious culinary school at Newbury College.
After visiting Columbus on frequent skateboarding trips, he decided to move his family here. The abundance of restaurants, favorable cost of living and close friends made Columbus an easy choice.
Steve began his central Ohio career at some of Columbus' best restaurants before landing at the Flatiron. The marriage of classic southern and Cajun cuisine, plus the vibrant downtown location, offered Steve an exciting work atmosphere.
He credits his mother - "a great Italian cook" - and Flatiron's owner, Roger McLane, "who knows his way around the barbecue pit," as big influences in his cooking career.
Steve likes using fresh seasonal ingredients and his classic French training to concoct the daily specials. He also favors humble Southern ingredients like real stone-ground grits, barbecue pork meat, and French sauces and braises. All of these flavors combine to create an elegant balance the Flatiron has become known for.
Steve and the Flatiron have been recognized by many local media outlets, including The Columbus Dispatch, ThisWeek Newspapers, Business First, and Channel 10 TV. He has also taught Cajun and low country cooking classes for Williams Sonoma.
When he's not cooking, Steve coaches his sons' hockey team for the Easton youth program. He also plays for two adult hockey leagues. He and his family reside in Clintonville.
Talk the talk.
Learn the Cajun, Creole, and low country terms that define the Flatiron’s cuisine.
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