About

header underline

THE RESTAURANT: 

Located in the heart of Battery Park City, Danny Meyer's North End Grill showcases Chef Emily Brekke'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

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 features classic wines from both traditional and emerging producers, with a focus on older vintages and outstanding values. The ever-evolving list spans classic winegrowing regions with particular depth in northern California and France, and offers a rotating selection of wines by the glass in a flexible format for tasting or sharing. In celebration of the restaurant’s relationships with winemakers, North End Grill hosts pairing dinners to showcase special wines alongside Chef Emily Brekke’s rustic, farmhouse-style cooking. Perhaps most notably, over 150 bottlings of rare and unique Scotch are available, by the taste or for the table, to accompany the flavors and aromas of smoke from the restaurant’s woodburning grills.


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.

JENNIFER BRETANIA

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.

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
Alisa Martinez – People Operations Manager
Malysa Volpicelli – Director Private Dining and Catering Sales
Mia Lieberman – Private Dining and Catering Sales Manager


Find Us

header underline

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—2:00 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
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

header underline

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

header underline

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 features a flight of wines carefully selected by our wine team, highlighting the distinctive terroir and varied expressions of one area or winemaker. Chef Emily Brekke 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.


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

Powered by BentoBox