As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan’s Battery Park City.
Following his graduation from Hobart College, Korsh cooked in Boston for a time before landing a Saucier position at Terrance Brennan’s flagship restaurant Picholine. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky’s Patroon.
Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson’s iconic children’s book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009.
In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant’s seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of ’12 Restaurant Triumphs of 2012’ by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill.
Born and raised on Long Island, Kevin discovered a love for cooking at an early age. When he wasn’t pursuing his passion for baseball, Kevin loved spending time with his mother in the kitchen, making his first foray in to the hospitality industry at age 12. After high school, Kevin applied to the Culinary Institute of America (CIA) where he received a Bachelor's degree in Hospitality Management in 2004. Upon graduation, Kevin immediately began working at Union Square Hospitality Group's ground-breaking New Indian restaurant, Tabla. Beginning as a server assistant, he worked his way up to server, floor manager, Service Director and Beverage Director over five years. In 2009, Kevin was promoted to Assistant General Manager. Kevin then served as the opening General Manager of Untitled, located at the Whitney Museum of American Art. Kevin is thrilled to be the opening GM of North End Grill, where he is working alongside Chef Eric Korsh.
Tracy Obolsky’s unlikely path to pastry began in the art world, where she graduated from Pratt Institute in 2004 with a Bachelor of Fine Arts in Illustration. After her time at Pratt, Tracy began experimenting with her grandmother’s recipes. Although she was very young when her grandmother passed away, Tracy found a way to connect with her through following her grandmother’s carefully typed recipe cards for French Coffee Cake, Prune Cake, and a multitude of other 1950s-style desserts. Her background in design slowly began to emerge via her budding passion for pastry, which eventually led her to attend the French Culinary Institute in 2007.
Tracy’s first pastry position was Pastry Sous Chef at Borough Food and Drink, where she quickly ascended to the role of Pastry Chef. She moved on to Madison and Vine, where she oversaw all pastry production and later helped establish the pastry department for the first Five Napkin Burger. After a stint at Cookshop in 2008, she joined the team at General Green in Brooklyn, where she developed the recipes for Greene Ice Cream, which The New York Times dubbed "the holy grail of all ice creams in New York City." In 2010, at the age of 27, she assumed the position of Pastry Chef at Esca, where she worked for four years before becoming Pastry Chef of North End Grill in 2013.
When she’s not in the kitchen, Tracy enjoys snowboarding, surfing, watching the Rangers, playing with her dog, listening to live music, and hanging out in Brooklyn.
Mia Van de Water
Mia began her restaurant career at the age of 16, working at a dinner theater in Boulder, CO. Her love of wine first blossomed while attending Emerson College and working at Sonsie Restaurant in Boston, MA. Upon moving to New York, Mia joined the team at Union Square Cafe where she had the chance to try the great wines of the world daily and learn the details of hospitality. In 2012, Mia joined the opening team at North End Grill and quickly became their first Sommelier, soon to be promoted to Wine Director. Most recently, Mia earned the prized Rudd Scholarship by passing the Court of Master Sommeliers Advanced Exam with high marks.
Mia has developed the wine cellar significantly during her time at North End Grill by focusing on great discoveries, unexpected values and carefully sourcing older vintages. Although Mia has amassed an impressive collection of wines focused on complementing the flavors of the grill, Mia is most proud of the culture of education and passion for beverage she has created at the restaurant. Mia mentors many aspiring Sommeliers both on her team and throughout Union Square Hospitality Group.
In addition to being selected for the New York Times wine tasting panel, Mia writes regularly on wine and has been featured in Serious Eats, Thrillist, Nation’s Restaurant News, as well as many more.