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.
Eric Korsh 