104 North End Ave, New York, NY 10282
646-747-1600

About

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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 Danny Meyer restaurant you don't know about - but should." — Bloomberg

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

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.

KEVIN RICHER

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 worked 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. 

Back of House

Jake Yont - Sous Chef
Jennifer Bretania - Pastry Sous Chef

Front of House

Alisa Martinez - People Operations Manager
Denez Moss – Dining Room Manager
Jairo Rose - 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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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—8 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




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

View private dining menus for:
Breakfast • Brunch • Lunch • Dinner

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.

Private Event Inquiry Form

Fire + Wine

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Started in 2016, these intimate  dinners are the perfect opportunity for wine lovers to explore different regions and vineyards in depth, or experience the cooking of visiting chefs through special 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.

The Fire + Wine Dinners are limited engagements; book early to avoid disappointment!

Up Next: Wednesday, July 19
Visiting Chef & Winemaker: John Karangis, Union Square Events with Special Guest Macari Vineyards

For reservations, please call 646-747-1600
or reserve on OpenTable.

View the menu

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)
October 4 - Visiting Winemaker: Rajat Parr, Sandhi Wines

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

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

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