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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.” '

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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...

          http://thewizardofroz.wordpress.com

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          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.

              http://thewizardofroz.wordpress.com

              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!

                  Enjoy!

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

                  http://thewizardofroz.wordpress.com

                  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!

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                    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

                        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. :)

                        http://thewizardofroz.wordpress.com

                        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:
                          http://www.restaurantekokotxa.com/hom...

                          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.

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                            Esca
                            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:

                              http://chowhound.chow.com/topics/271406

                              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.

                                http://thewizardofroz.wordpress.com

                                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

                    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.

                    http://thewizardofroz.wordpress.com

                    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!