When deciding where to go in New York City, many factors influence your decision. What are you in the mood for? Want to go somewhere fancy or casual? Are you trying to impress someone? Sometimes, we just want to eat good food. Danny Meyer’s restaurant empire gives us many options and you know wherever you go, service will be fantastic and the food will be produced to satisfy. If you want to sit in the park and have a burger, you can go to Shake Shack or if you are looking for some live jazz and barbeque with an urban feel, you could visit Blue Smoke.

Recently, we felt that it was about time to visit Chef Floyd Cardoz, Bravo’s season 3 Top Chef Master, and Founder/Chef of Tabla, a former restaurant of the Union Square Hospitality Group. Currently at his home in the North End Grill, there was not a doubt in our minds that the food would not shine in this establishment.

We had a reservation for a party of three on a Saturday night at 6pm. Typically, we don’t like weekend dinners because the dining experience is always a bit rushed, with the turn times always leaving no room for slow-sipping of an after dinner drink.

Our server gave many great recommendations and was very patient even though we were extremely indecisive, while the wine steward suggested a crisp white wine to go with our fish dishes. If you want to start with a cocktail, we suggest trying the Kachumber Kooler with gin, lime, cilantro and green chilies. This refreshing drink has a kick at the end that will send you straight to the edge of your seat.

The restaurant is spacious and very modern looking. The open-kitchen allows you to look in on the action. It is very quiet while all the cooks prepare the meals for the entire restaurant. Looking at the crowd, there seemed to be many locals and an older crowd dining, perhaps because there are not many choices that are worth eating at in Battery Park City. Modern light fixtures and white table clothes are what stuck out most in this restaurant, somehow giving off the impression that this place is simultaneously stuffy and trendy. If you are looking for a more casual experience, we suggest sitting at the bar or at the chef’s counter. .

 

Must-haves include the Norwegian Steel Head Salmon with Quinoa, Spring Carrot Puree, Cashews and Balsamic Glaze, Niman Ranch Pork Chop with White Beans and Chorizo and Nova Scotia Halibut with Pine Nuts, Green Raisins and Clams. For light and refreshing appetizers try the Hamachi Sashimi with Sesame-Seaweed Salad and Skip Jack Crudo with Meyer Lemon, Blood Orange and Pickled Ginger. All the dishes were beautifully presented and perfectly seasoned. For dessert we tried the Butterscotch Pot de Creme with Chocolate Streusel and Maltmallows, it was a delectable way to end our meal.