Fresh off his win on Bravo’s Top Chef Masters, Floyd Cardoz is bringing his flair for creative, flavor-packed dishes to North End Grill.
The all-American grill features fare like clam pizza and lamb tacos but relies on nearby farmers and local shores for ingredients. So the clams hail from Long Island while the lamb comes from Elysian Fields in Pennsylvania.
Still, what wows most diners is the open kitchen where they have a front-row seat to show how the cooks are preparing their meals, according to general manager Kevin Richer. “People watch in awe of what is happening,” said Richer. “A lot of people are already referring to us as their kitchen, which we are happy to be.”
North End Grill is the latest creation of Danny Meyer’s Union Square Hospitality Group, which prides itself on top-quality food and unmatched service. The restaurant is designed in “episodes” that the diner experiences, starting with a full-sized bar famed for its 105 varieties of scotch, followed by the seating at the foot of the kitchen, then an open dessert station and wine cellar for customers to eye before they hit the dining room.
It’s quickly becoming the neighborhood hangout on weekends and the be-seen lunch spot for the banking set on business days.
104 North End Avenue