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North End Grill - Now Open!

Danny Meyer's seafood-oriented restaurant in Battery Park City, North End Grill, is now open for lunch according to Eater. It'll begin serving dinner in another few weeks. Wondering if anyone has tried / will be trying it out?

North End Grill's lunch menu: http://ny.eater.com/archives/2012/01/...

Chef Floyd Cardoz's menu looks very appealing to me. I hope to get to this place for dinner in the near future.

Article on the restaurant on WWD.com with photos of the interior: http://www.wwd.com/eye/food/feast-for... . I like how there's counter seating right in front of the kitchen.

'Cardoz studies his menu, which holds offerings like Cod Throats Meuniére, slow-poached egg with California caviar, a grilled clam pizza and a bacon-shrimp burger with spice-dusted fries. “It’s going to be seasonal, it’s going to change,” Cardoz continues. “Yesterday I had snapper on the menu, today I have black bass. Whatever my fish guy tells me, ‘I got this today, it’s great,’ I use it. I’m not cooking on high heat, which is what for the most part we do [in the U.S.]: high heat, sear it, get a thick crust, get a char on it and that’s it. I’m going gentler, easier, you know, make the ingredients speak for themselves.” '

North End Grill
104 North End Ave, New York, NY 10282

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  1. My SO (who calls all the restaurant shots) also liked that lunch menu a lot, and is planning on strolling over for lunch sometime soon (we live in BPC). I'm wondering whether the menu and the Danny Meyer name will be enough to attract diners from outside the area; heck, even from Tribeca? I assume that, like at the now-shuttered Grill Room in the WFC, most of the biz will be weekday, expense account meals from Goldman, Cadwalader, et al. Will the prices be a turn off for neighborhood folks? The soon-to-open adjoining Conrad Hotel should help fill the room, but tourists and business meals don't necessarily add up to destination dining...

    1. It doesn't look like it's going to be an expense-account kind of place, at least not based on the lunch menu. Pricier than average, sure, but not a splurge. We'll see what the dinner menu looks like.

      As far as it becoming a destination restaurant, being near WTC helps I suppose as far as bringing tourists in. But like SHO, I suspect they're going to have a hard time getting the locals down there with any regularity. I'll be checking it out - I love Cardoz' food - but being in an area where there simply isn't anything else to do before / after your meal is a major drawback.

        1. re: Cheeryvisage

          Great! I have to try this place. Good to have a new place in that area

        2. We had dinner at North End Grill on Monday. I started with the foie gras torchon, and Mr. R. began with the tuna tartare topped with an egg. Both were delicious. For our main, we had the Poulet Rouge for two, which can easily feed four. Fabulous! Crispy skin and meat that was very flavorful and juicy. We ate about half and took the rest home. For dessert, I had one of my favorites, sticky toffee pudding -- a superb version. Mr. R. finished with excellent ice creams. He was extremely pleased with the wine pairings suggested by the wine director.

          We couldn't have asked for better service. No surprise, of course, since this is a Danny Meyer restaurant.

          It's a huge space but nicely divided. In the front area, there's a capacious bar and a very spacious, open kitchen fronted by a long counter with seating where one can dine while watching the kitchen staff in action. The dining room, around the corner in the rear, has very attractive contemporary decor and comfortable seating.

          We will definitely be back!

          North End Grill photos here: http://www.flickr.com/photos/11863391...


          North End Grill
          104 North End Ave, New York, NY 10282

          13 Replies
          1. re: RGR

            Ooooh, tuna tartare with fried egg! That caught my eye when I was scanning the menu. Glad to know it was excellent. That poulet rouge looked marvelous and huge!

            As an egg lover (at all times of the day), I'm happy to see an egg section all by itself on both the lunch and dinner menus. I need to get myself down there to try dinner one of these days.

            Thanks for the great photos and the report, as always. :)

            1. re: Cheeryvisage

              You're welcome! And thanks for the compliment re: the photos. :) The lighting level in North End's dining room was pretty bright (though not harsh), so even a point and shoot would produce good photos. In any case, I've gotten used to my new camerathe camera and have been pleased with the results in all kinds of lighting situations.

              Yes, a whole section devoted to dishes with eggs that are not breakfast foods is an unusual addition to a menu. It's not really my thing, but there are lots of folks like you who will certainly find that appealing.

              Next time, we want to try the whole turbot.


              1. re: RGR

                Another great photo essay from RGR! Very timely for me since we booked for dinner next week. The turbot does sound very tempting. Tried this at Marea recently and thought it excellent.

                I've been pondering the menu for days and for the life of me cannot figure out the derivation of "risoato."

                1. re: erica

                  Thanks for the compliment, erica! :)

                  I'm sure whatever you decide to have , it will be delicious!


                  P.S. Re: "risoato." I didnn't notice it, so I didn't ask. Perhaps, risotto-related?


                  1. re: RGR

                    RGR: Mystery solved! The "Risoato" is a play on risotto as we guessed, but made with OATS instead of rice!

                    I could not muster up enthusiasm based on the description, but I did have two good meals here this week. I noticed that chicken on the grill and it was calling my name, but could not convince my dining companions to share. ("$52 for chicken??")

                    Standouts of the one lunch and one dinner here were:

                    Cod throats (had this twice; lightly dusted with semolina, served with light sauce that incorporates veal stock, these are superb. Anyone know where to buy these retail?)

                    Calamari salad. Very interesting and unusual version based on strips of lightly grilled calamari with a marvelous smokey tinge from the grill. Two terrific accompanying sauces, one with preserved lemon)

                    Torchon of Foie Gras with membrillo served on toasted brioche. Simply divine.

                    Grilled Louisiana Shrimp with fennel/radish salad. Loved these babies, served with their heads (yes, you must suck the heads!) and encased in a spice "paste"...appetizer at dinner and main course on the lunch menu. About 7/8 to a portion if I'm remembering correctly.

                    Chocolate pecan Layer Cake. Served with a lovely scoop of pecan-chocolate chip cream,crunchy and creamy. (Salted caramel ice cream=adore the flavor but the ice cream could have been more creamy; I like the ABC Kitchen version better=small quibble)

                    Packed at lunch and dinner with mostly what appeared to be after-work diners; the dining room quiets down by 8pm when (older) folks drifted in. Service excellent.
                    Bustling bar scene after work. One entire menu of scotches. Interesting wines by the glass including selections from Greece, Hungary, Spain along with the expected countries, and Long Island. And oh, that open kitchen!

                    North End Grill
                    104 North End Ave, New York, NY 10282

                    1. re: erica

                      "Cod Throats" are often marketed as "Cod Tongues" (sounds more appetizing, I guess) for retail - it's a little piece that's kind of right in-between the two, IIRC. Probably a special order item at most fishmongers.

                      1. re: erica


                        Aha! The "oat" in "risoato." :)

                        The chicken is not an ordinary variety; it's a specially-raised "Poulet Rouge." So, $26pp is not that expensive for a bird of such high quality. A whole chicken was too much for the two of us to finish, so we got a dinner at home from it, making it more cost-effective.

                        Happy to hear that the food you had was terrific, though it doesn't surprise me since Floyd Cardoz is a wonderful chef.

                        Looking forward to another meal there very soon. We will be the older folks drifting in (with a reservation) after 8 p.m. when the dining room quiets down. :)


                        1. re: RGR

                          RGR: I tried to convince my fellow diners by telling them it was a well-regarded breed. At Union Square Greenmarket, Violet Hill sells either these or a very similar breed (they call them Belle Rouge) and they are quite pricey.

                          And here you do not even have to fuss with cooking and dirtying your kitchen!
                          When you drift in at 8pm, look for the oldest diners in the room, who will probably be finishing up dinner by the time you arrive. Wave and say hello!

                          Sgordon: Thanks for that info. I did quiz one of the chefs a bit about the "cod throats," and he indicated more or less what you wrote above. But I have a question: In Spain there is a seafood item that turns up restaurant menus, hake cheeks. It is written "kokotxa" in Basque and cococha in Castillano. Years ago I had this in the excellent San Sebastian restaurant named: "Kokotxa"

                          Here is a photo, from the website of that same restaurant:

                          Is the the hake version of what we are calling "throats?"

                          BTW: These morsels are frozen by NEG's purveyor. Because of the collagen (which imparts the lusciious texture) they freeze very well, as you might imagine.

                          1. re: erica

                            Fish cheeks are actually what they sound like. If you ever roast a whole fish, you'll find a little dollop of flesh hiding in the cheek - they're kind of like the "oysters" on a chicken, precious little jewels, only two to a critter.

                            Esca has halibut cheeks in their Fritto, and I'm sure I've seen them elsewhere - cod and maybe monkfish - just can't remember where else off the top of my head. Maybe one of Batali's other places, IIRC he's a big fan of the cheek meat.

                            402 West 43rd Street, New York, NY 10036

                            1. re: sgordon

                              So fish have both throats and cheeks!

                              Who knew!? Are they both similar in taste/texture?

                              Confusion reigns:


                              1. re: erica

                                I don't know about throats and cheeks, but cod and hake are in the same fish family along with haddock. They have all have the same type of texture and taste similar to me. I used to buy hake all the time years ago, but for some reason, rarely see it these days.


                                1. re: RGR

                                  When fishing for cod, you catch smaller fish called whiting and ling. Whiting are delicious. Italians make them pickled sometimes and refer to them as merluzzo.
                                  whiting are called silver hake. Ling is truly a garbage fish. when you cut them open to gut them, they stink so bad. i'm not sure if they have scales or not , but they remind me more of catfish than codfish. Although, supposedly they are in the same family as cod. Fried whiting taste great. Also good baked in with tomatoes and onions. Whiting have al lot more flavor than bigger cod fish.This is the season for these fish. December to March.

                            2. re: erica

                              BTW, Tertulia had a hake cheek (kokotxa) special last night. I didn't partake as there were too many other delicious sounding things on the menu... Maybe next time.

              2. Thanks for the report...the menu looks great, and while i'm not usually in that area, i have a few friends who work down there, so it might be a fun place to meet them for dinner...

                i was a little worried when i saw on the website that the chef is from Tabla, as i despised Tabla, but all the reports and photos seem strong enough that i'm willing to forget about the Tabla connection.

                Question: what are their hours?...the website doesn't state them...

                9 Replies
                1. re: Simon

                  The hours are listed on Opentable. I don't think they're open for weekend brunch/lunch yet though.

                  1. re: Cheeryvisage

                    i don't see the hours listed on Opentable...i see that you can choose a random date and time and see if there is a table (including times like 4am, when i seriously doubt that they open), but no link to actual hours that they *are* open...am i missing something?

                    1. re: Simon

                      The hours are indeed listed:

                      Hours of Operation: Lunch: Monday - Friday: 11:30am - 2:00pm
                      Sunday - Thursday: 5:30pm - 10:00pm, Friday - Saturday: 5:30pm - 11:00pm
                      Brunch: Saturday - Sunday: 11:00am - 2:30pm

                      1. re: Cheeryvisage

                        Thanks!...not sure how i missed it -- i thought i clicked on anything that might show the hours...i was especially curious about weekend dinner hours, as i have a friend who sometimes works through the weekend on Wall St and it sounds like a perfect place to take her for a snack...

                  2. re: Simon


                    The menu Floyd Cardoz has put together at North End Grill is contemporary American with, perhaps, only a very spotty inclusion of any Indian spices. Based on our first experience, the food doesn't bare any resemblance to Tabla's cuisine.


                    1. re: RGR

                      I forgot to mention the excellent French fries which do betray an Indian connection in the masala spicing. Several dishes incorporate preserved lemon, and there are at least two desserts (versions of Eccles cake and sticky toffee pudding) that appear to derive, perhaps in name only, from Britain, so I guess the influences are from all over the map. Bottarga, chorizo, membrillo...it's all good!

                      1. re: erica

                        Great thread. Can't wait to try North End Grill. Any thoughts on whether a 5:00 or 5:30 p.m. reservation would allow enough time for a relaxed dinner and then get a cab to theater district by 7:45?

                        1. re: gracegiamo

                          Depends how long you take with a "relaxing" dinner.

                          Also, the subway would more than likely be faster to the TD that time of evening, what with traffic and all. Maybe 15 mins to the 42nd St. stop on the A or 2/3, right nearby. In a cab, you'd be risking hitting traffic, which could double that time.

                          But to answer the question: 5:00 yes. 5:30 I might feel rushed at the end.

                          1. re: sgordon

                            Good idea about taking the subway. That's what we'll do. I think we'll change our reservation to 5:00 just to give us a little extra time. Thanks!

                  3. AWFUL meal here tonight, foodwise...(the service was perfectly lovely and Danny Meyer-ish)...full review to follow...but my dining companion and i both swore we'd never ever eat there again, except for raw oysters...

                    16 Replies
                    1. re: Simon

                      Sounds very harsh...can you describe your meal?

                      1. re: erica

                        Will post full description when i'm at my laptop, though it was such a poorly cooked meal that i'd rather blot it out of memory.

                        1. re: Simon

                          ok: back at the laptop: here's my review...ugh...

                          Foodwise, this was simply an awful meal. My friend (who loves everything from street food to ultra high-end places, and has been to most all of the upscale places frequently noted on Chowhound) thought it was easily the worst-cooked meal that she’s ever had at an upscale restaurant in NYC. Not sure i’d go quite as far, but i can only think of three or so other upscale meals in NYC that were in the same ballpark of bad.

                          It started off well enough. We got to our 9:45 reservation and were given a nice comfy table at the corner of the banquet, by the window. We were very hungry and very thirsty and excited to try the place. We ordered a 2006 Meursault Rouge (reasonably priced at 95 dollars) which was delicious. The sommelier Mia was charming. We ordered a whole mess of dishes to share and told our friendly waiter to bring them in whatever order he thought best. Here’s what we got:

                          -- a half dozen oysters...perfectly fine

                          -- the pumpkin soup w/ crab...decent, not worth 14 bucks..and, for that price, backfin crabmeat would have been nice instead of the dry claw meat that they use.

                          -- tuna tartar...sub-mediocre...the finely diced tuna was somewhat tough, the seaweed didn’t really fit the dish as there was little seasoning of any kind, and the tiny croutons were bland filler...i eat tuna tartar all over town, and this was one of the poorest versions i’ve had in NY: simply ill-conceived in terms of the combo (tough tuna + croutons + seaweed + no seasoning + a random quail egg = fail)...but at least it was edible: the rest of the meal was far worse.

                          -- the cod throats were what we both were most excited to try...there were three on the plate: heavily breaded/crusted...i ate one bite: inedibly salty, just foul...my friend ate half of one...i saw her pause, but we were in the middle of a fun conversation unrelated to food...she ate the rest of the cod throat while we were talking, then she looked at me and said: “God, why did i eat the rest of that? It’s disgusting. I should have stopped like you did after one bite.” Me: “Yeah, it’s like a half-salt crust, covering fishy mush. It’s vile”...i’m not exaggerating when i say that this was probably the worst single bite of food i’ve tasted at any restaurant within the past year (and i’m a very easy sell for fried fish: i’ll enjoy anything from the lightest finest tempura to cheap frozen fish&chips at a pub).

                          As fate would have it, the chef Floyd Cardoz was making his rounds of the tables and heard or intuited a little of this from a table nearby. Like everyone at North End Grill, he was incredibly nice: he’s an intensely likeable fellow with a wonderful smile. He could tell by our expressions that we hated the dish, so we told him the salt problem. He seemed very surprised and told us that they actually aren’t supposed to be salty at all (?! which means his kitchen has real communication problems, as these were literally like eating a teaspoon of salt mixed w/ greasy breadcrumb-covered slime -- clearly no one is watching what’s being prepared in this kitchen). We politely complimented him on the soup and oysters. He whisked away the remaining cod throats and offered to make us another batch himself, but the thought of eating another bite of these was nauseating so we declined.

                          -- brussels sprouts hash: a bowl of shredded sprouts mixed w/ some fish sauce (?) and little else: tasted like a cross between confetti and garbage: we both love brussels sprouts but it was painful to even swallow a single bite of these.

                          -- the halibut came next: bland and overcooked, and also too salty...it was edible, but by this point, we’d totally lost our appetite...we ate a couple bites, but couldn’t continue.

                          The manager (again, ultra-nice) came over and apologized...he also took the food that was too awful to eat (the halibut, sprouts, and cod throats) off the bill...note: we had not complained about the food: we just hadn’t eaten the food, and offered comments only when the waiter asked -- because we were in a jaunty mood that night (and were determined to enjoy our fun evening and our great wine in spite of the terrible cooking)...we told them we loved our wine and oysters and thanked the staff for being so nice: we took a “win some, lose some” attitude toward this dinner.

                          But we will never eat there again. I’d like to say it was just an off-night for the kitchen, but the ill-conceived dishes and the sheer incompetence in terms of overcooking and oversalting was really a disgrace. And, while we really appreciated their hospitality, cooking this bad does not deserve a second chance. I’m advising everyone i know to avoid North End Grill at all costs.

                          North End Grill
                          104 North End Ave, New York, NY 10282

                          1. re: Simon

                            I'm so sorry to hear about your experience there Simon as I was also dining there on Saturday but much earlier- a last minute 6:00 pm reservation where I even saw Floyd in the kitchen. Although I must agree on the Cod Throats being off putting (But not in a salty way) I thought the rest of the meal was quite wonderful.

                            My Saturday night review:

                            There were so many things on the menu that looked delicious I had a little trouble ordering. I knew I would want to try a little of everyone’s dish so I ordered two appetizers for my meal so I would have room for sampling. My first appetizer was the Raw Fluke with bacon, apples and lime. This was a zesty dish with the bright acidity of lime playing off the salty bacon bits on top. It was a somewhat safe choice whereas my husband went with something completely new to him Cod Throats Meuniere.

                            The fish definitely had a southern flare to it even with the brown butter sauce on the bottom. I liked the flavor of the fish but I didn’t enjoy the texture. The crispy outside and warm somewhat stringy inside just turned me off. For my other appetizer I ordered off the Egg portion of the menu and got the Tuna Tartare with Fried Quail Egg and Crispy Shallots. What’s not to love about this dish- tuna and quail egg together are a match made in heaven. Here I absolutely loved the texture of everything and thought the crispy shallots really brought a normal tartare to a new level.

                            My husband ordered the Norwegian Steelhead Salmon with Maple Roasted Kabocha. I couldn’t try the salmon because of my allergy to the fish but I loved the roasted Kabocha. I might even try making this at home. The parents both ordered the Nova Scotia Halibut with Pine Nuts, Green Raisins and Clams. The fish was cooked perfectly but I was very surprised to taste all the spices in the broth. This was definitely Cardoza bringing his Indian flare over from Tabla to here.
                            That is certainly the case with the Thrice- Fried Spiced Fries. They had a ton of flavor but unfortunately they were no where near as crispy as I would have expected from Thrice- Fried. Check out the Breslin fries- those are thrice fried perfection.

                            Onto my favorite portion of the night a little macchiato and then desserts! My husband ordered the Butterscotch Pot de Crème with chocolate streusel and single “Maltmellows”. I absolutely loved the presentation of the dessert it was so playful. The “maltmellows” were perfect for dipping into the crème and dusting with some delicious chocolaty streusel. It was an awesome dessert but I have to say mine was even better. The Sticky Toffee Pudding. This one was out of this world with an insanely moist cake, perfect sauce and ultra creamy ice cream. This is the kind of dessert you dream of for days to come after. I love Sticky Toffee Pudding. I really enjoyed my meal at North End and my husband and the parents were quite pleased as well. Pictures below:


                            North End Grill
                            104 North End Ave, New York, NY 10282

                            1. re: roze

                              We recently tried:

                              Torchon of Foie Gras with Quince Paste and Grilled Brioche
                              Coddled Egg with Peekytoe Crab, Bacon and Grits
                              Grilled Clam Pizza
                              Raw Fluke with Bacon, Apples and Lime
                              Sticky Toffee Puding

                              Everything was quite good, particularly the foie gras and the fluke. The pizza was a bit too salty but the other dishes didn't have that problem. I plan to return soon.

                              North End Grill
                              104 North End Ave, New York, NY 10282

                              1. re: roze

                                Thanks for the report, Roze.

                                Interesting take on the cod throats. I did not find them to be stringy but perhaps each batch is different(???)

                                Kabocha with maple syrup seems to be a popular combination right now. If you are interested in making this at home you can use part (omit the ricotta..or not) of this recipe from ABC Kitchen, which does a fantastic rendition of squash/ricotta toast:


                                1. re: erica

                                  I have had said squash ricotta toast before and it was delicious!! Thanks so much for the recipe Erica!

                                  1. re: roze

                                    Two stars from the Times; Wells is negative on the cod throats!


                                    1. re: erica

                                      Thanks for the link!

                                      I don't get the fuss he made over crossing the West Side Highway. There are two pedestrian bridges over the highway at Chambers Street and Albany Street. The Chambers Street bridge is especially a easy 2- minute walk from the 1/2/3 subway station. Way to over-blow the restaurant's "inconvenient" location.

                                        1. re: Cheeryvisage

                                          I think its highly inconvenient. Even when I met my friend at her Wall St office, it was a cold windy unpleasant walk to get there. And worse on the way back, as there were no cabs around for blocks.

                                          1. re: Simon

                                            You know who finds North End Grill convenient? The 14,000 people who live in Battery Park City, all of them within easy walking distance. Meyer put the restaurant there for them.

                                            1. re: Bob Martinez

                                              true...but if this is as good as BPC gets foodwise, i hope to never live there :)

                                          2. re: Cheeryvisage

                                            I don't think Wells meant that crossing the WSH business literally but was using it as a metaphor for his opinion that this neighborhood sucks, and why would anyone want to go down there to eat? -- overlooking, of course, the fact that it's got a large and rapidly growing population that will welcome this restaurant. Still, he liked most of the food, and based on our one dinner there, I think his two-star rating was appropriate.

                                            Platt's review is more evidence of what a total jerk he is!


                                            1. re: RGR

                                              I think the restaurant will be lovely in the summer actually! It's perfect for a pre or post-dinner stroll along the Hudson River, especially since the river-front Rockefeller Park is only a few steps away.

                                              Beautiful sunset, glittering water, summery breeze, and a lovely meal at North End Grill, sounds like a great date night out!

                          2. At there last night, food was ok but the service was awful! Usually Meyers restaurants have such good service was ours was not good. Unlikely we'll be back. Disappointing!

                            1 Reply
                            1. In my experiences eating the bar menu at North End Grill, I was very unhappy with meals I had there a few times. Tonite I sat at the chef counter and had a delicious Lamb Loin served with baby carrots, turnips and Italian apricot jus. It was cooked to perfection.They grill it on low heat, it took 30 minutes to cook. The wait was quite worth it. I had a fantastic side order , but as an appetizer to occupy me while i waited for the lamb.
                              The Grilled Teviso with balsamic, bacon and ginger is an amazing dish. I may have licked my plate clean, it was so good. The bitter, sweet , sour and smokiness all meshed together so well. Great dish. The staff seemed to work well together. The service was excellent. I like their equipment, especially that grill they have where they lower and raise it for different heat ranges. Maybe most places have that ,This one I noticed since it was in front of me. The dessert was perfect and simple. Grilled pineapple, cashew butter, and vanilla bean frozen yogurt. A great blend of flavors and textures. Fruity, salty, sweet, sour, nutty. all together was great.The raw bar chef would bend over on occasion and moon me (unintentionally of course) , but it added to an interesting evening. I was not a fan of North End Grill. Now I am a fan. They take great care in their dishes. They check the dish before you get it, to make sure it was prepared the way you want it. If not they cook it again, not waiting for the diner to return it. The pea shoots are growing in front of you and they cut them fresh. Great place.

                              1. North End Grill is continuing Chef Cardoz's tradition of serving a Passover meal (something he did at Tabla, although it was a full communal Seder). I'm stating this publicly: his was the best brisket I have ever eaten anywhere. And his matzo ball soup was alllllmost as good as mine! :-) He's also offering an Easter menu. Details:

                                Monday, March 25 -- Monday, April 1
                                Throughout this week, we will be offering a multi-course family-style Passover menu for $65 per person featuring Chef Cardoz’s innovative take on delicious classics such as Matzoh Ball Soup and Beef Sirloin & Brisket.
                                Throughout Passover they also have a specialty cocktail-- "Passover Fizz," that's garnished with a matzo-salted rim and lemon twist. Inventive as always!

                                Sunday, March 31st
                                Join us for a festive holiday that the whole family will enjoy! Chef Cardoz has created a special 3-course Easter brunch menu with 5 choices per course at $65 per person.