The North End Grill Will Have a Ton of Seafood, Won’t Be ‘Very Spice-Forward’


Last week, Union Square Hospitality Group announced the creation of North End Grill, a New American restaurant scheduled to open in Battery Park City later this year. Floyd Cardoz, late of Tabla, will helm the restaurant’s kitchen, and today he gives Nation’s Restaurant News some idea of what he’ll be cooking there.

Expect a menu with an emphasis on local ingredients and seafood: Cardoz says the latter will make up 60 percent of what he’ll serve, and may only be sourced from the waters along the East Coast. Much of the produce will come from the restaurant’s rooftop garden, which should start bearing its literal fruits by June or July. Generally, Cardoz says, the restaurant will “really celebrate being near the Hudson River and the bounty of New York.” Unlike Tabla, it won’t be “very spice-forward,” but on the plus side, it may have a scotch bar.