Time out New York

Best Desserts and Sweets in New York City 2012

Butterscotch Pot de Crème at North End Grill

The plating may call to mind a late-autumn campfire: Skewers of snow-white marshmallows resting over a glass filled with burnt-orange cream and charcoal-colored crumbs. But pastry chef Alexandra Ray’s silky butterscotch custard is instead a cool study in texture. Fluffy marshmallows infused with single-malt scotch, too pretty for any fire pit, are the tender, chewy foil to the pudding’s richness and the gritty crunch of the chocolate cookie crumble...


New York's 8 Best Restaurants

Best Newcomer

No. 1: North End Grill

Food: 25
Decor: 23
Service: 26
Cost: $71

“Danny Meyer hits another home run” with this “pricey” New American arrival to Battery Park City, where ex-Tabla toque Floyd Cardoz performs “subtle” “magic” with a “remarkable” seafood-centric menu; beyond the “Goldman Sachsers letting off steam” in the bar lies a “quiet”, “modern” dining room tended by an “exceptional” crew, with a chef’s counter overlooking the “kitchen action...


Best New Spots of 2012

...North End Grill: If you work for Goldman Sachs next door, this is where you have your client dinners. Danny Meyer and Floyd Cardoz do it right with $64 veal chops, a killer clam pizza and over 100 scotches -- definitely a banker’s hangout...


30 Under 30: Food & Wine

Alexandra Ray


Pastry Chef, North End Grill

Ray moved to New York in June of 2009, worked as a cook at Dressler in Brooklyn, and eventually landed at Union Square Hospitality Group's Gramercy Tavern. There she honed her palette and craft under the tutelage of Pastry Chef Nancy Olson; now at North End Grill, Alexandra creates simple, seasonal and delicious desserts that complement the restaurant's new American cuisine...


NYC Holiday Cocktail Map: 35 Festive Sips, 35 Epic Outfits

...When it comes to vegetables, we say the fresher, the better. Well, at North End Grill, the proprietors take their produce seriously. So seriously, in fact, that veggies are plucked from a 1,000-square-foot farm atop the nearby Conrad Hotel. Looks like the 'round-the-corner approach to cuisine is working, because the restaurant, run by Top Chef champion Floyd Cardoz, was just named the #1 newcomer in Zagat's 2013 guidebook. To celebrate? The Bishop's Dram, a cold mix of Famous Grouse, spiced Grenadine, Pinot Noir and All Spice Dram, all roused together with orange bitters and a lemon twist.

If you're lucky enough to be enjoying the superbly seasonal drink at the bar or under the eye-catching lamps hanging above the dining room, we suggest sporting a sheer and simple LBD with a fleecey poncho that packs a punch. Perfect for a night out with a crush, and prim-o for stocking away three appetizers without showing. You wouldn't want those ultra-fresh radishes to outshine you, wouldya?...