Zagat: North End Grill Aims To Serve Booming Battery Park City
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It may be winter, but restaurants are grilling indoors through the season. Zagat Editor Kelly Dobkin spoke with the chef of one of the new eateries in Battery Park City, the North End Grill. Executive Chef Floyd Cardoz: "North End Grill is what we like to describe as a neighborhood bar. We are in Battery Park City which has changed tremendously since 9/11. There are more residents, there are more offices, and there is a lack of many choices for guests.
"The look we have gone for is minimalistic but elegant. We've got a lot of wood and black and white tones in the restaurant. The wood we've used is recycled Wisconsin snow fence. We have these amazing pepper mills, from Vic Firth, the guy makes the drumsticks. On the walls we have prints form Mariana Cook, these amazing black-and-white pictures add so much to the space.
"The food we serve here will be made primarily on the grills. We have two grills set up on the wheels, so depending on the heat I can move it up and down and get the required heat I need.
"One of the things I really do like is the grilled shrimp seasoned with a little bit of fennel seed, coriander and olive oil. It's grilled and served with a fennel and radish salad dressed with lime juice, olive oil, a little bit of salt and pepper and a little bit of chile heat just to balance it all out.
"We promise great hospitality, great service and great food, and if you deliver those three things every single time, people will be very happy to come back. We want you to come back and feel that this is your place. We're hoping to be here a very long time."