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North End Grill

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North End Grill

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Address: 104 North End Ave (nr Vesey St)
City: New York, NY
Zip: 10282
Phone: (646) 747-1600
Site: Visit the restaurant site
Map: Map
Chef: Eric Korsh
Cuisine: Seafood
2nd Cuisine: New American
Area: Tribeca
Entree Price: $25-$60
Payment: Amex Visa Mastercard Discover


North End Grill is a new combination of Danny Meyer's Union Square Hospitality Group – home of Union Square Café, Gramercy Tavern and Shake Shack – and Top Chef Season 3 winner Floyd Cardoz, previously of Tabla. Together, Meyer and Cardoz have created a unique American Bar and Grill in the heart of Battery Park City. The restaurant's interior is simultaneously dark and warm, with black ceilings, navy leather banquettes and dark wood walls, home to black-and-white photographs and illuminated with circular light fixtures in precise rows on the ceiling. It does everything to attract the lunchtime businessman, including providing an extensive list of scotch, taking up an entire page of the drinks menu and organized by aroma and flavor. In addition to scotch, you'll find a full list of wines by the bottle, with both well-known and lesser-known vintages to sample. The wine list is obviously designed with the food in mind: the star of this new venture. New American cuisine can seem tired, but at North End Grill, this is far from the truth: it's just unique enough to provide an element of color to what is otherwise a somewhat tired formula. Appetizers include classics, like oysters on the half shell ($2.65 - $3), but there are also some reworked classics to be found, like Nantucket Bay Scallop Cocktail (14). Other dishes walk straight out of a French bistro environment, like the Torchon of Foie Gras with Quince Paste and Grilled Brioche (18). Mains run the gambit from fish to meat, including Nova Scotia halibut with pine nuts, raisins and clams (28) and Elysian Fields lamb loin with chickpeas, mint and preserved lemon (32). Cadoz' Indian cuisine background occasionally shines through, like with his Thrice-Fried Spiced Fries (7) – try saying that three times fast. Lunch includes more of the same, as well as a few egg-based specials, though these are not your average brunch omelettes: coddled eggs with peekytoe crab, bacon and leeks (14), soft scrambled eggs with hen of the woods mushrooms (19) or an omelet of Nova Scotia lobster (18) are just some of the proposed options. Pastry chef Alexandra Ray has concocted a list of desserts including lemon meringue pie (8), brown butter cheesecake (8) and sticky toffee pudding (8), so don't fill up too quickly. - Emily Monaco