About

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THE RESTAURANT: 

North End Grill features Chef Emily Brekke’s rustic, traditional Tuscan cooking. The menu offers classic antipasti, hand-rolled pastas, steaks, game, and seafood cooked simply on the restaurant’s wood-burning grills, and Tuscan specialties like ribollita and chicories. Located in the heart of Battery Park City, North End Grill sources much of its seasonal produce and herbs from its rooftop garden 18 stories above the restaurant. To complement Chef Brekke’s comforting and soulful food, North End Grill’s wine list is heavy on the classic regions of Italy.

"The Danny Meyer restaurant you don't know about - but should." — Bloomberg
"Danny Meyer's... jewel is like a lighthouse for Battery Park City & FiDi." — Eater

THE GRILLS:

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

THE WINE:

North End Grill’s wine list is rich in selections from the classic regions of Italy, featuring wines from both traditional and emerging producers, with outstanding values. The ever-evolving list offers a rotating selection of wines by the glass, alongside seasonal cocktails, craft beer, and Scotch.


THE TEAM

Emily Brekke

Executive Chef

Emily Brekke is the Executive Chef of North End Grill in Lower Manhattan’s Battery Park City. Born and raised in Hopatcong, New Jersey, Emily grew up helping her parents in the kitchen. What started as a chore soon evolved into a passion and career.

In 2010, Emily attended the Institute of Culinary Education in New York City, where she earned an Associate Degree. She started at Jean-Georges Vongerichten's renowned ABC Kitchen as an extern, eventually working her way up to line cook. Later, Emily joined the Calliope team as a Sous Chef before moving to North End Grill in 2014. There, Emily immediately became an integral part of the team leading up to North End Grill’s impressive 2 star review in The New York Times. Shortly afterwards, Emily was promoted to Executive Sous Chef, before assuming the role of Executive Chef in December of 2017.

Denez Moss

Assistant General Manager

Denez Moss is the Assistant General Manager of North End Grill in Lower Manhattan’s Battery Park City. Born and raised in Nassau, Bahamas, where tourism is the number one industry, Denez got his start in the back of house before eventually venturing out of the kitchen and into the front of house.

In 2009, Denez received his Bachelor’s Degree in Culinary Arts from the College of The Bahamas and his Associate’s Degree in Occupational Studies, Baking and Pastry at the Culinary Institute of America (CIA) in 2013. Following his time at CIA, Denez joined Union Square Hospitality Group as a manager-in-training at Union Square Cafe before becoming a manager at Untitled and Studio Cafe at the Whitney Museum. Following his time at Untitled, Denez joined the North End Grill team as the Senior Floor Manager and was later promoted to Assistant General Manager in December of 2017.

Evan Abrams

Assistant Beverage Director

Evan Abrams is the Assistant Beverage Director of North End Grill in lower Manhattan’s Battery Park City. A native of Cincinnati, Ohio, Evan has been in the hospitality industry for nearly 15 years. Starting off as a busboy at a family-operated Lebanese restaurant, Evan has gone on to work in almost every aspect of the industry.

In 2008, Evan received his Bachelor’s Degree in Criminal Justice and Psychology from the University of Cincinnati. After graduation, Evan decided to pursue a career in the hospitality industry and joined Chef Jean-Robert de Cavel’s team at Table in downtown Cincinnati. Within just a few months, Evan was promoted to Wine Director. He went on to help Jean-Robert open two additional restaurants, La Bar a Boeuf and French Crust Café, where he served as Beverage Director, all while maintaining Table’s wine program. In 2016, Evan moved to New York and joined North End Grill as a sommelier before being promoted to Assistant Beverage Director in February 2018.

Kitchen Team

Samuel Donato – Sous Chef
Christine Espinal – Sous Chef
Mae Fairfield – Sous Chef

Dining Room Team

Jairo Rosa – Service Director
Zach Keller – Dining Room Manager 
Jahnavi King – Floor Manager 
Alisa Martinez – People Operations Manager
Malysa Volpicelli – Director Private Dining and Catering Sales
Mia Lieberman – Private Dining and Catering Sales Manager


Find Us

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HOURS

Monday—Thursday
11:30 AM—10:00 PM

Friday
11:30 AM—10:30 PM

Saturday
11:00 AM—10:30 PM

Sunday
Closed 



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
info@northendgrillnyc.com


For Media Inquiries
Erin Carron
press@ushgnyc.com




PARKING

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

(212) 842-2305




Get Directions

Private Dining

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Private Dining Room

Our newly-constructed Private Dining Room is the perfect place for intimate celebrations, corporate gatherings, or parties. We offer a seasonal, prix-fixe menu tailored to your preferences. The room accommodates up to 18 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 Mia Lieberman at MLieberman@ushgnyc.com or 646.747.7585

View our Private Dining brochure

Full Restaurant Buyouts

North End Grill is available for full restaurant buyouts. 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 Capacity: 110 seated; 220 standing 

For More Information & Menus: Please contact Malysa Volpicelli at MVolpicelli@ushgnyc.com or 646.747.7584.

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