It’s been two years.
Two. Long. Years.
But finally, the New York Giants are back in the playoffs.
Also, Danny Meyer has a brand-new restaurant.
Bad timing by the Giants...
Introducing North End Grill, a seafood-and-scotch-centric Battery Park City home base—and the first new concept in two years from the man who gave us Gramercy Tavern, Maialino and that burger shack with the really long lines—taking reservations now for lunch on Monday.
If you work near Wall Street, can multitask business with cracking a lobster claw or think you might be interested in a clam pizza at some point during 2012, this concerns you.
Basically, you’ll be coming to this black-and-white, modern-feeling brasserie for lunchtime oysters and rib eyes with “clients” (the less they know back at HQ, the better). Also, midday staples like Nantucket Bay scallops in blood orange juice. Gulf shrimp grilled over housemade coals. Coddled eggs with peekytoe crab. Yup, those old standbys.
In the very near future: dinner service. Plus, a catty-cornered Blue Smoke opening up next week. But for right now, just concern yourself with working this place into your regular lunch rotation. Get familiar with their huge scotch library. And the dessert that’s decorated with single-malt marshmallows.
Just wait till Swiss Miss hears about these.
Two. Long. Years.
But finally, the New York Giants are back in the playoffs.
Also, Danny Meyer has a brand-new restaurant.
Bad timing by the Giants...
Introducing North End Grill, a seafood-and-scotch-centric Battery Park City home base—and the first new concept in two years from the man who gave us Gramercy Tavern, Maialino and that burger shack with the really long lines—taking reservations now for lunch on Monday.
If you work near Wall Street, can multitask business with cracking a lobster claw or think you might be interested in a clam pizza at some point during 2012, this concerns you.
Basically, you’ll be coming to this black-and-white, modern-feeling brasserie for lunchtime oysters and rib eyes with “clients” (the less they know back at HQ, the better). Also, midday staples like Nantucket Bay scallops in blood orange juice. Gulf shrimp grilled over housemade coals. Coddled eggs with peekytoe crab. Yup, those old standbys.
In the very near future: dinner service. Plus, a catty-cornered Blue Smoke opening up next week. But for right now, just concern yourself with working this place into your regular lunch rotation. Get familiar with their huge scotch library. And the dessert that’s decorated with single-malt marshmallows.
Just wait till Swiss Miss hears about these.
