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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. 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, and has been recognized by Wine Spectator with a Best of Award of Excellence. 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 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


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.


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.


Eric Korsh

Executive Chef

Originally from Long Island, New York, Eric 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

Tim McKevitt

General Manager

Born and raised in Warwick, NY, Tim was surrounded by food both at home and in his family’s business, a small deli. He started working for his family at a young age and eventually took a position as a cook in a local restaurant; from that point on he knew he wanted a career in the restaurant industry. Tim enrolled in the Culinary Institute of America where he received an associate degree in Culinary Arts and a bachelor’s degree in Hospitality Management. Upon graduating, he moved to New York City to launch his hospitality career. Struck by the philosophy and culture found in Danny Meyer’s book, Setting the Table, Tim jumped at an opportunity to work at Maialino, one of the restaurants in Danny’s Union Square Hospitality Group. Tim quickly progressed through the ranks, from Back Waiter to Kitchen Expeditor to Server to Manager and eventually to Service Director. In 2015, Tim transitioned to work at North End Grill as the Assistant General Manager. In July 2016 Tim was named General Manager of North End Grill.


Director of Operations

Born and raised in Long Island, New York, Kevin discovered a love of food at an early age on his grandparents’ farm in the North Fork. Kevin made his first foray into the hospitality industry at age 12, helping run errands, slice bread, plate desserts, and working the fryer station at his friend’s family-owned restaurant. After high school, Kevin attended the Culinary Institute of America (CIA) where he received an Associate’s degree in Culinary Arts and a Bachelor’s degree in Hospitality Management. Upon graduation, Kevin immediately began working at Union Square Hospitality Group’s critically acclaimed restaurant, Tabla. Beginning as a Server Assistant, he worked his way up to Server, Floor Manager, Service Director, Beverage Director, and Assistant General Manager over five years. In 2010, he became General Manager. After that Kevin served as the opening General Manager of Untitled restaurant at the Whitney Museum of American Art. In 2011, Kevin assumed the role of opening General Manager of North End Grill and was later promoted to Director of Operations of Blue Smoke and North End Grill in 2016.

Emily Brekke

Executive Sous Chef

Born and raised in New Jersey, Emily grew up interested in cooking. She attended the Institute of Culinary Education in New York City and her first position in a restaurant was at ABC Kitchen as an extern. She moved her way up from extern to become a line cook. Emily met Chef Eric Korsh in 2012 and shortly after went to work with him at Calliope in the East Village in her first Sous Chef position.

Emily joined the North End Grill team as a Sous Chef shortly after Eric became Executive Chef, and she immediately became an important part of our family and integral to our growth, from our New York Times review to today. A year after joining the team, Emily more than deservedly was promoted to Executive Sous Chef to continue her leadership in our kitchen and restaurant. 

Jeff Taylor

Wine Director

Jeff is the Wine Director of North End Grill in Lower Manhattan’s Battery Park City. Born and raised in Boston, MA, Jeff attended high school in London and spent his weekends traveling throughout Europe. He returned to the US to attend New York University’s Tisch School of the Arts where he received a BFA in Acting and a Minor in Philosophy.

Inspired by his travels throughout Europe, Jeff embarked on a career within the hospitality industry after college. Jeff’s tenure in NYC restaurants began in the late 1990s at Gramercy Tavern. Over the years he has worked in some of the city’s best dining rooms. He was on the opening team of Masa at the Time Warner Center in 2004, and worked for B&BHG on opening Bistro du Vent in 2005. In 2007 he started a 6 ½ year stint at Eleven Madison Park. He was a Captain at EMP for 2 years before becoming a Sommelier in 2009, and eventually Head Sommelier in 2011. Most recently, Jeff has been the Wine Director at Betony, The Baccarat Hotel & Residences, and Felidia Restaurant.

Jeff has appeared in The New York Times, The Wall Street Journal, Wine & Spirits Magazine, Sommelier Journal, Tasting Table, Eater and Heritage Radio. In 2014, Wine & Spirits named Jeff on of the “Best New Sommeliers 2014”, and he was one of three winners of the inaugural La Paulée Burgundy Scholarship.


Pastry Chef

Jennifer is the Pastry Chef of North End Grill. Raised in Long Island, NY, Jennifer has been baking cakes and cookies for as long as she can remember. At the age of 14 she got her start in the hospitality industry working at a local bagel shop.

In 2009, Jennifer received her Associates Degree from the Fashion Institute of Technology in Applied Science for Interior Design. After receiving her degree, Jennifer sat in on an Institute of Culinary Education baking class which inspired her to pursue a career in the hospitality industry. In 2011, Jennifer received a degree in Baking and Pastry from ICE. Jennifer joined Union Square Hospitality Group in 2015.

In her role at North End Grill, Jennifer trains and oversees the pastry team and curates a dessert menu that takes in consideration the flow and flavors of the savory menu. In her spare time, she likes to cook savory food, experiment with all things fermented, and tend her garden.

Kitchen Team

Christine Espinal – Sous Chef
Samuel Donato – Sous Chef

Dining Room Team

Alisa Martinez - People Operations Manager
Denez Moss – Dining Room Manager
Jairo Rosa - Dining Room Manager
Malysa Volpicelli - Director Private Dining and Catering Sales
Mia Lieberman – Private Dining and Catering Sales Manager
Zach Keller – Dining Room Manager

Find Us

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11:30 AM—10:00 PM

11:30 AM—10:30 PM

11:00 AM—10:30 PM

11:00 AM—8 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
Erin Carron


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 Malysa Volpicelli at MVolpicelli@ushgnyc.com or 646.747.7584

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.

Fire + Wine

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A Dinner Series for Wine Lovers

Fire + Wine dinners are the perfect opportunity for wine lovers to taste different regions and vineyards in depth, or experience the cooking of visiting chefs through special wine-focused tasting menus.

Each dinner will feature a flight of wines carefully selected by our Wine Director, Jeff Taylor, highlighting the distinctive terroir and varied expressions of one area or winemaker. Chef Eric Korsh or a guest chef will create a complementary seasonal tasting menu, showcasing the fires at the heart of North End Grill's kitchen.

Stay informed of future dinners -
get the latest updates on the Fire + Wine Dinner series in your inbox.

Up Next: Friday, November 3rd
Visiting Winemaker: Patrick Baudoin of Coteaux du Layon

See the menu

For reservations, please call 646-747-1600

2017 Fire + Wine Dinners at North End Grill

January 25 - Visiting Chef: Dave Gould, Roman’s (Dining Counter)
February 9 - Visiting Winemaker: Pax Mahle, Wind Gap (Dining Room)
February 22 - Visiting Chef: Markus Glocker, Bâtard (Dining Room)
March 29 - Visiting Winemaker: Jasmine Hirsch, Hirsch Vineyards (Dining Room)
April 12 - Visiting Chef: Jean Paul Bourgeois, Blue Smoke (Dining Counter)
April 25 - Visiting Winemaker: Christina Turley, Turley Wine Cellars (Dining Room)
May 24 - Visiting Winemaker: Eric Baugher, Ridge Vineyards (Dining Room)
June 21 - Visiting Winemakers: Greg Harrington, Gramercy Cellars & Chris Figgins, Leonetti Cellars (Dining Room)
July 19 - Visiting Chef & Winemaker: John Karangis, Union Square Events with Special Guest Macari Vineyards (Dining Room)
September 13 - Visiting Winemaker: Ross Halleck of Halleck Vineyards (Private Dining Room)
September 20 - Visiting Winemaker: Yasmina Asseily of Château Biac (Private Dining Room)
October 4 - Visiting Winemaker: Rajat Parr, Sandhi Wines (Dining Room)
November 3 - Visiting Winemaker: Patrick Baudoin, Coteaux du Layon (Private Dining Room)

2016 Fire + Wine Dinners at North End Grill

February 9 - Wines of the Spring Mountain District
February 23 - A Night with Georges Perrier, formerly of Le Bec Fin
March 22 - Visiting Winemaker: Cyril Chappellet
April 5 - Visiting Chef: Carmen Quagliata, Union Square Cafe
April 28 - Visiting Winemaker: Daniel Brunier, Vieux Télégraphe
May 11 - Visiting Chef: Michael Anthony, Gramercy Tavern
June 28 - Visiting Winemaker: Christina Turley, Turley Wine Cellars
July 27 - Visiting Chef: Abram Bissell, The Modern
October 5 - Visiting Winemaker: Maria Sinskey, Sinskey Vineyards
October 27 - Visiting Chef: Carmen Quagliata, Union Square Cafe

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