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A SPECIAL VALENTINE'S MENU

Celebrate the holiday for three nights in a row! From Thursday, February 12th through Saturday, February 14th, we're offering a special 3-course prix fixe dinner menu, in addition to our regular à la carte menu.

About


The Restaurant:

Located in the heart of Battery Park City, Danny Meyer’s North End Grill showcases Chef Eric Korsh’s rustic, elemental cooking imbued with subtle smoke from the 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:

Chef Korsh’s cooking is enhanced by flavors of smoke from North End Grill’s 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  

General

Eric Korsh

Eric Korsh

Executive Chef

Following his graduation from Hobart College, Eric cooked in Boston for a time before landing a Saucier position at Terrance Brennan’s flagship restaurant Picholine. From there, he cooked at restaurants throughout New York City, including Prune and Aretsky’s Patroon. Ready for a fresh experience and to build something new, in 2008 Korsh moved to Sebastopol, CA and opened the French eatery Restaurant Eloise. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009. After that, Korsh returned to New York City and was hired as Executive Chef of The Waverly Inn. After two years, Korsh opened the European bistro Calliope, which was named one of ’12 Restaurant Triumphs of 2012’ by the New York Times. In 2014, Korsh was named Executive Chef of North End Grill.

Kevin Richer

Kevin Richer

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.



Tracy Obolsky

Tracy Obolsky

Pastry Chef

Tracy Obolsky’s unlikely path to pastry began in the art world, where she graduated from Pratt Institute in 2004 with a Bachelor of Fine Arts in Illustration. After her time at Pratt, Tracy began experimenting with her grandmother’s dessert recipes and discovered a passion for pastry. She enrolled at the French Culinary Institute and, upon graduation, became Pastry Sous Chef at Borough Food and Drink, where she was quickly promoted to Pastry Chef. She moved on to Madison and Vine, where she oversaw all pastry production and helped establish the pastry department for the first Five Napkin Burger. After a stint at Cookshop in 2008, she joined the team at General Green in Brooklyn, where she developed the recipes for Greene Ice Cream, which the New York Times dubbed "the holy grail of all ice creams in New York City." In 2010, at the age of 27, she became Pastry Chef at Esca, where she worked for four years before becoming Pastry Chef of North End Grill in 2013.

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


HOURS

Monday—Thursday
11:30 AM—10:00 PM

Friday
11:30 AM—10:30 PM

Saturday
11:00 AM—10:30 PM

Sunday 
11:00 AM—9:00 PM

SUBWAY

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.

LOCATION

104 North End Avenue,
between Vesey and Murray Streets.

Tel: 646 747 1600

For Media Inquiries
Rebecca Carlisle
rcarlisle@ushgnyc.com




PARKING

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 Leslie Liz at lliz@northendgrillnyc.com or 646.747.1600


Full Restaurant 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 Leslie Liz at lliz@northendgrillnyc.com or 646.747.1600.


Events Inquiry

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Press


For Media Inquiries, Please Contact:
Rebecca Carlisle at rcarlisle@ushgnyc.com