First Impressions: North End Grill

Goldman Sachs’s changes to the restaurants in and around its new building are less a reinvention than an upgrade. The newcomers have discernible predecessors: Wei West is a better version—arguably, anyway—than Lili’s; the Conrad will be a finer Embassy Suites; Harry’s Italian will doubtless improve on the pizza place whose name I can’t remember; Shake Shack and Blue Smoke are the classier relatives of Applebee’s. Until we see what else appears on Vesey—it’s bound to be better than Chevy’s—that leaves North End Grill as the lone significantly different restaurant. I suppose François Payard Bakery and Beans & Greens factor in, but work with me here.

“You can’t say this feels like an airport restaurant,” said Adam as we sat down to lunch yesterday, referring to my Blue Smoke post.

“No,” I agreed. “But does it have a sense of place?” The name is generic; the entrance is vague at best. That’s when I realized maybe it does have a sense of place. North End Grill is sparkling new, very friendly, and it doesn’t put on airs—making it rather like Battery Park City. Seeing as how it looks out on the Irish Hunger Memorial, it also has a dramatic dose of irony.

The space is attractive. You walk in to find the coat check directly on your left; in 20-degree weather, that means once you remove your coat, you have to hightail it into the restaurant. (Or at least you should once the restaurant gets the heat working. Yesterday, it was keep-your-coat-on cold. Actually, I found it sit-on-your-hands cold, possibly because our table was in the center of the dining room, far from any of the discreetly placed space heaters. Two different staffers said the poor heating may have been a result of the hotel construction not being finished yet. Either way, one hopes it gets fixed ASAP, and in the meantime, ask to sit at the bar near the open kitchen.) The front room is a bar, with the kitchen along the back wall. Then you pass through the Prep Station Strait, sort of like at Maialino, en route to the main dining room.

The predominant tones are dark (chocolate wood, black ceilings, navy banquettes) with white tablecloths and various patterns (checkerboard floors, stripes in the occasional dropped ceiling, the circular light fixtures that resemble suction cups with stamens) set off against them. It’s all very crisp and masculine, and it feels fresh, except for the black-and-white photos, which give me Westin flashbacks. I did think the large photo of a toilet by the restrooms was brilliant—no need to ask for directions. Oh, and the tables are generously spaced. In fact, I had to strain to eavesdrop on the conversation next to us.

That North End Grill is serving the best food in Battery Park City is obvious. I was worried the food would be generic New American, but I can’t recall a menu so thoroughly appetizing. (The lunch menu is here.) It’s all just different enough. I chose the turnip-and-fennel salad to start, followed by the shrimp burger; Adam went for the escarole salad and the seafood sausage. We didn’t order ambitiously, but it was freezing, and we craved comfort food. (Actually, once the salad came, I craved the soup, simply for the warmth.) Chef Floyd Cardoz seems to be having fun with hints of flavor—this isn’t Tabla, by any means, but surprises and delights abound in the cumin-laced fries, the Sir Kensington ketchup, the shrimp burger, which is “seriously fried,” in Adam’s words, and served on a pretzel bun. It’s too rich but insanely good, and it’s a new favorite thing. That’s it pictured above.

“We’ll be coming back,” said Adam.

“Yeah, I said. “In July.” I was joking. I plan to spend a lot of time at this restaurant.

The service was impeccable and sweet, as one expects from a Danny Meyer establishment. I was dismayed by the tiny dollop of butter that came with the bread—a new Bloomberg health initiative?—and I thought to myself, If this is really a good restaurant, they’ll ask if we’d like more. Which they did. I will say that I always feel a bit left out when manager-level types chat up everyone but me, but luckily, I was able to overhear that the liquor license is expected Wednesday (although perhaps not in time for lunch), that dinner will start January 23, and that brunch will involve a “totally different menu.” Until the liquor license arrives, by the way, you can order various grape juices, which are then served like wine—i.e., you’re first offered a sip to taste. Maybe I was wrong about North End Grill not putting on airs….

North End Grill is at 104 North End Ave. (between Murray and Vesey), 646-747-1600;

To comment on North End Grill, please visit the North End Grill page in the Tribeca Citizen restaurant guide.

P.S. Every time I take a food photo, Adam tries to stick a fork in the shot, because he thinks it makes it more appealing. So I let him put a French fry in this one.

P.P.S.: Feel free to comment on this post, but if you’re sharing opinions about North End Grill, it’d be great if you posted them on North End Grill’s page in the Tribeca Citizen Restaurant Guide.

Recent New Kid on the Block and First Impressions articles:
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Blue Smoke
Damon Liss Design/Liss Real Estate Group
French Kiss Boudoir Photography
CrossFit 212
Polarn O. Pyret
Ristorante Aglio
Kutsher’s Tribeca



  1. Very nice post, Erik. That shrimp burger looks delicious.

    My wife and I were there yesterday, too. I has high hopes, but I was skeptical of their ability to make this a really great place that people will cross the highway for. We loved it! I think it will be a big success. I love the room. The drama of walking in through the kitchen with Floyd Cardoz smiling and cooking away was very impressive. Krystl and I are going to covet those kitchen bar seats, for sure! The food was equally strong. The onion rings were some of the best I have ever had, and they were very much the sort of thing you would expect from Chef Cardoz, if you ever spent any time at Tabla. I had a simple grilled pork chop, which was delicious, porky, and with an almost aged beef funkiness. My dessert was also great – a very scotch whisky flavored butterscotch pot de creme that comes with “single maltmellows”. I can’t wait for dinner to start so I can experience the space at night, and I think that when brunch starts the place will be a madhouse.

  2. @Doug: When I saw the onion rings go by, I was like, “Oooooooooooh.” And if I were to have had dessert (no way after that shrimp burger), I was all about the butterscotch pot de creme. More reasons to go back….

  3. That shrimp burger was absolutely luxurious, as was the pumpkin crab soup. For their first week in business, service was quite polished in typical Danny Meyer tradition.

  4. We were in Wei West the other night and they don’t have much heat, either.

    With all due respect I don’t agree with your first paragraph at all for various reasons. There is no way Applebee’s could ever be made classier. You’d have to forget that Applebee’s ever existed and start from some other point. And I miss Chevy’s, which probably wasn’t authentic Mexican but I could eat a whole basket of those chips without stopping for breath.

    You didn’t tell us how the seafood sausage was, and I’m looking forward to that. Will they have it at dinner?

  5. @Hudson River: I wasn’t offered a taste of the seafood sausage, so I don’t know how it was. (“I liked it a lot,” said Adam when I asked him just now.) No clue if it’ll be on the dinner menu—we’ll have to see….

  6. Ha! I see I made it into the picture of the open kitchen. The pumpkin and crab soup and lemon meringue pie were delicious.