Every week, I document another dish that impressed and satiated me during my food adventures around New York City
Danny Meyer is the king of the New York food scene, isn’t he? No matter what any other cynical restaurant worker might tell you, he knows how to make diners feel comfortable. I worked for the man for 2 years and fully respect his point of view. When I dine at one of his restaurants, I usually leave with a smile on my face.
Case in point: We showed up for a late brunch at North End Grill and when the pastry we ordered was no longer available, they sent us an extra pan du chocolat on the house. That’s the Danny Meyer way! Except this time it backfired because I really only wanted to eat one pastry to prevent myself from feeling too full when the meal came. Oh, the problems!!
The rich take on eggs benedict (with lamb bacon and chipotle hollandaise) was well and good, but it was the one non-breakfasty dish we tasted that really hit it out of the park.
Chef Floyd Cardoz gives Lombardi’s a run for their money with his version of clam pizza (also available at dinner). These amazingly fresh clams must have just been popped out of their shell moments before. They bring a meaty saltiness to an otherwise light and citrusy pizza. Parsley, lemon, chili flakes and drizzles of olive oil make you forget that this thing doesn’t even have cheese.
North End Grill may not be one of New York’s top pizza destinations, but this pie would certainly fit in nicely at any of the city’s best. Danny Meyer does it again! Price: $20
|NORTH END GRILL|
|104 North End Avenue (between Murray and Vesey Street),
Battery Park City