North End Grill
Dinner Sunday through Thursday 5:30 p.m. to 10 p.m., Friday and Saturday to 11 p.m. Lunch Monday through Friday 11:30 a.m. to 2 p.m. Brunch Saturday and Sunday 11 a.m. to 2 p.m.
Nearby Subway Stops
1, 2, 3 at Chambers St.
Appetizers, $13 to $18; entrées, $19 to $34.
American Express, Discover, MasterCard, Visa
- Bar Scene
- Brunch - Weekend
- Business Lunch
- Dine at the Bar
- Good for Groups
- Hot Spot
- Notable Chef
- Open Kitchens / Watch the Chef
- Singles Scene
- Full Bar
- Make a Reservation with opentable.com
Once, Danny Meyer was famous for being the most local of all big-city restaurateurs. With the exception of the Modern uptown, you could spend several enjoyable days perambulating among his various dining establishments around Union Square without eating the same meal or visiting the same Danny Meyer restaurant twice. But the borders of Meyer’s familiar culinary neighborhood have begun to expand and blur. He closed one restaurant off Madison Park (Tabla) and sold another (Eleven Madison Park). You can now enjoy the Kansas City–style ribs from Blue Smoke barbecue in the Flatiron District and in Battery Park City, not to mention at select sports stadiums around the country. More recently, Meyer opened an indistinct new café at the Whitney, and his booming neighborhood burger franchise, Shake Shack, now has outlets in far-flung places like the Upper West Side, Washington, D.C., and Dubai. Following these ventures is the North End Grill, and although it isn’t located among the anonymous office towers of Dubai, to admirers of the other great Meyer restaurants, it can feel that way. The restaurant occupies a ground-floor space in a featureless building in Battery Park City that also houses the new Conrad Hotel. In contrast to the cozy “tavern”-style rooms in other Meyer restaurants, there is a perfunctory bar in the front of the house designed for the consumption of pricey single-malt whiskeys. The open kitchen fronts a long dining counter, which leads to a main dining room decorated in utilitarian, even corporate shades of black and white. The tables and chairs are close together, like in a busy hotel restaurant; the walls are hung with large black-and-white photos of familiar barnyard icons (a rooster’s head, an egg, a giant oyster); and if you sit by the window at night, your food is bathed in the pale, yellowy reflection of the streetlights outside. The opening chef was the talented Floyd Cardoz, who made his reputation twirling out exotic South Asian–fusion recipes at Tabla but here cobbled together a clean, straightforward menu featuring old gourmet favorites, a variety of grilled proteins, and a fashionably rustic stand-alone “Egg” section for Wall Street diners who may have missed the great farm-to-table revolution. Cardoz departed after a little over two years, and now the kitchen is run by Eric Korsh, formerly of Calliope, who has done away with the “Egg” section, emphasized charcuterie, and rejiggered the menu with a more French approach.Ideal Meal
Roasted marrow bones, halibut, butterscotch pot du crème.