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North End Grill Presents Simple and Eloquent Dining Experience

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North End Grill Presents Simple and Eloquent Dining Experience

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Chef Eric Korsh was named a Rising Star by San Francisco Magazine in 2009 and served as executive chef and owner of several restaurants in New York. Most recently, Eric Korsh spent three years as the executive chef at North End Grill, during which time the restaurant earned a two-star rating from the New York Times.

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Chef Eric Korsh was named a Rising Star by San Francisco Magazine in 2009 and served as executive chef and owner of several restaurants in New York. Most recently, Eric Korsh spent three years as the executive chef at North End Grill, during which time the restaurant earned a two-star rating from the New York Times.

North End Grill first opened in 2012 with Floyd Cardoz serving as its chef. However, after Cardoz left the Danny Meyer restaurant to pursue his own culinary projects, Mr. Korsh took the helm at the Battery Park City eatery. He streamlined the restaurant's menu to better reflect his eloquent take on traditional French cuisine. The restaurant's oeuf en meurette was praised by Bloomberg as appearing prettier and leaner than versions of the dish found where it originated in Burgundy.

To create its culinary experience, North End Grill has mesquite charcoal-fueled ovens and oak wood-burning grills that provide a unique flavor to dishes coming out of the open kitchen. These dishes include everything from the restaurant's porterhouse steak aged at Pino's Prime Meat Market for one month to sardines on toast and a smoked fish platter. Dishes created without the grills are also worth trying at North End Grill. For instance, the restaurant's French-style cheesy mashed potatoes are a marvel in their own right.

Categories Tags Posted on Restaurant Dining Experience

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North End Grill Presents Simple and Eloquent Dining Experience

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Chef Eric Korsh was named a Rising Star by San Francisco Magazine in 2009 and served as executive chef and owner of several restaurants in New York. Most recently, Eric Korsh spent three years as the executive chef at North End Grill, during which time the restaurant earned a two-star rating from the New York...

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An established New York chef, Eric Korsh has placed an emphasis on fresh, organic ingredients and rustic French and American cuisine throughout his career. Taking a position as executive chef at North End Grill in 2014, Eric Korsh managed a kitchen that featured custom charcoal grills alongside wood-burning ovens.

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An established New York chef, Eric Korsh has placed an emphasis on fresh, organic ingredients and rustic French and American cuisine throughout his career. Taking a position as executive chef at North End Grill in 2014, Eric Korsh managed a kitchen that featured custom charcoal grills alongside wood-burning ovens.

Popularized during Roman times, wood-fired ovens are still common in traditional Italian residences, and feature spacious round chambers, with an open area at the front that acts as a vent. Wood is burned in the terra cotta brick chamber, and a "floor" is raised above the fire for dishes to be cooked on.

Pizza is the most commonly item cooked in Western wood-fired ovens, and benefits from the texture that develops as the dough cooks, with a softness inside and a crispness to the crust. In addition, the wood imparts a distinct smoky flavor to the pizza.

High-heat, wood-fired ovens can also be used for a variety of other dishes, including braised and roast meats and vegetables, and casseroles. When it comes to roast vegetables, the rapid cooking time at 500 to 700 degrees allows nutrients to be retained that would otherwise be lost during an extended cooking process.

The ovens also retain heat well, and can be used without a live fire for cooking processes that require a lot of time, such as crafting gluten-free hearth breads.

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An established New York chef, Eric Korsh has placed an emphasis on fresh, organic ingredients and rustic French and American cuisine throughout his career. Taking a position as executive chef at North End Grill in 2014, Eric Korsh managed a kitchen that featured custom charcoal grills alongside wood-burning ovens.

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Eric Korsh, the former executive chef at North End Grill in New York, also worked at Waverly Inn in New York and Restaurant Eloise in California. Immediately prior to accepting his role at North End Grill, Eric Korsh was the owner and chef of Calliope, a New York Times one-star French bistro.

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Eric Korsh, the former executive chef at North End Grill in New York, also worked at Waverly Inn in New York and Restaurant Eloise in California. Immediately prior to accepting his role at North End Grill, Eric Korsh was the owner and chef of Calliope, a New York Times one-star French bistro.

Located on Second Avenue and East Fourth Street, Calliope served breakfast, lunch, and dinner during most of the week, along with brunch and dinner on weekends. The retro menu at the East Village bistro features French classics, such as eggs mayonnaise, tete du porc, and ham and Gruyere baguette. Meanwhile, its main courses include a hot-and-sour braised lamb neck.

Each dish is carefully constructed, representing the chef's philosophy that good food is both nourishing and exciting to eat. This philosophy was shown at Restaurant Eloise, his earlier restauranteering endeavor in Sebastopol, California.

Alongside its menu of unassuming, traditionally-crafted dishes, Calliope offers diners a small selection of mixed drinks. These are accompanied by a full range of wines and liquors sold either by the bottle or the glass. The restaurant also serves light desserts, such as the apricot crème panisse and angel-food cake paired with a chilled red plum puree and vanilla custard. Desserts at Calliope are created by Rising Star Pastry Chef Shuna Lydon.

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Eric Korsh , the former executive chef at North End Grill in New York, also worked at Waverly Inn in New York and Restaurant Eloise in California. Immediately prior to accepting his role at North End Grill, Eric Korsh was the owner and chef of Calliope, a New York Times one-star French bistro.