The Restaurant:

Located in the heart of Battery Park City, Danny Meyer's North End Grill showcases Chef Eric Korsh's rustic, elemental French-inspired cooking infused with subtle smoke from the restaurant's wood-burning grills and mesquite charcoal ovens. The menu is complemented by a classic raw bar, house-made charcuterie, and seasonal produce from the restaurant's rooftop farm. North End Grill's wine list features classic and little-known wines, peppered with great value and older vintages. Over 150 bottlings of Scotch are available, by the taste or for the table, to accompany the flavors and aromas of smoke that characterize North End Grill.

The Grills:

North End Grill's menu is imbued with flavors of smoke from custom wood-burning grills and mesquite charcoal ovens, imported from Spain. The burning oak and mesquite create layers of flavor and produce the satisfying char that characterizes signature dishes like the Whole Free Range Chicken for Two.

The Scotch:

Showcasing over 150 single malt selections, North End Grill's Scotch list is noteworthy for its range and rare finds. Designed for tasting or deep exploration, the list offers a flexible format (ranging from just a “Nip" to the whole “Leg o' the Table"), and features uncommon selections from independent bottlers, long lost “ghost" distilleries, and other esoteric finds.

The Team


Eric Korsh

Eric Korsh

Executive Chef

Originally from Long Island, New York, Eric Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. In 1999, after graduating from college, Korsh moved back to New York City and worked his way up to the Saucier position at Picholine. He gained experience at several other acclaimed New York City restaurants before moving across the country to Sebastopol, California in 2008. There, he opened his own restaurant, Restaurant Eloise, where he began to develop his distinct style of rustic farmhouse cuisine for which he would later become known at Calliope in New York City. While in California, Korsh was named 2009 Rising Star Napa Sonoma by Star Chefs and Rising Star of 2009 by San Francisco magazine. In 2009, Korsh returned to New York City, where he soon became Executive Chef of the Waverly Inn. Two years later, he opened Calliope, which was named one of '12 Restaurant Triumphs of 2012' by Pete Wells in the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill. Six months later, the restaurant earned Two Stars from the New York Times.



General Manager

Born and raised on Long Island, NY, Kevin made his first foray into the hospitality industry at age 12, helping run errands at his friend's family-owned restaurant. After high school, Kevin attended the Culinary Institute of America where he received an Associate degree in Culinary Arts and a B.A. in Hospitality Management. Upon graduation, Kevin joined the team at Union Square Hospitality Group's critically acclaimed restaurant Tabla. There, over five years, he worked his way up from Server Assistant to Server, Floor Manager, Service Director, Beverage Director, Assistant General Manager, and then General Manager in 2010. After that, Kevin served as the opening General Manager of Untitled, located at the Whitney Museum of American Art. Kevin became opening General Manager of North End Grill in 2011. He is a member of the board of directors on the lower Manhattan culture committee.

Mia Van de Water

Mia Van de Water

Wine Director

After graduating from Emerson College in Boston, MA, Mia moved to New York City and joined the team at Union Square Cafe. There, her love of wine blossomed as she had the chance to try the great wines of the world daily and learn the details of hospitality. In 2012, Mia joined the opening team at North End Grill and quickly became the restaurant’s first Sommelier, followed soon after by Wine Director. In 2014, Mia earned the prized Rudd Scholarship by passing the Court of Master Sommeliers Advanced Exam with high marks. Mia has developed the wine cellar significantly during her time at North End Grill by focusing on great discoveries, unexpected values and carefully sourcing older vintages. In addition to being selected for the New York Times wine tasting panel, Mia writes regularly on wine and has been featured in Serious Eats, Thrillist, Nation’s Restaurant News, as well as many more.

Find Us


11:30 AM—10:00 PM

11:30 AM—10:30 PM

11:00 AM—10:30 PM

11:00 AM—9:00 PM


1 / 2 / 3 / A / C to Chambers Street
E to World Trade Center
R to City Hall
4 / 5 to Fulton Street

North End Grill is a 5—10 minute walk from each station.


104 North End Avenue,
between Vesey and Murray Streets.

Tel: 646 747 1600

For Media Inquiries
Kate Lindquist


Liberty View Parking
Entrance at 200 Murray Street
between North End Ave. and River Terrace

(212) 842-2305

Private Dining

Private Dining Room

Our Semi-Private Dining Room is the perfect place for intimate celebrations, corporate gatherings, or small parties. We offer a seasonal, prix-fixe menu tailored to your preferences. The room accommodates up to 12 seated and is available for lunch and dinner Monday through Friday and brunch and dinner on Saturday and Sunday.

For More Information & Menus: Please contact Rebecca Lopez at rlopez@northendgrillnyc.com or 646.747.1600

Full Buyout

Designed by award-winning architecture firm Bentel & Bentel, our main dining room features custom-designed dark blue leather booths and banquettes referencing the bentwood style, as well as a wall made of reclaimed Wyoming snow fence post. North End Grill has an expansive street front, which allows for beautiful natural light and views of the Irish Hunger Memorial and the Hudson River. Dazzling black and white photographs from acclaimed photographer Mariana Cook are displayed throughout the restaurant, and a stunning open kitchen, seafood display area, and pastry station allow guests to observe the culinary activity.

Restaurant Buy-out: 110 seated; 220 standing

For More Information & Menus: Please contact Rebecca Lopez at rlopez@northendgrillnyc.com or 646.747.1600.

Events Inquiry

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For Media Inquiries, Please Contact:
Kate Lindquist at klindquist@ushgnyc.com.

The Cook's Cook | Oct. 2, 2015