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2016-02-27T00:00:00.000Z

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Wrong Eric Korsh?

Eric Korsh

Grill Showcases Chef

North End Grill

HQ Phone: (646) 747-1600

Email: e***@***.com

North End Grill

104 North End Ave.

New York, New York 10282

United States

Company Description

Located in the heart of Battery Park City, Danny Meyer's North End Grill showcases Chef Eric Korsh's rustic, elemental French-inspired cooking infused with subtle smoke from the restaurant's wood-burning grills and mesquite charcoal ovens. ... more

Find other employees at this company (18)

Background Information

Employment History

Head Chef
North End Grill

Executive Chef
North End Grill

Executive Chef
The Waverly Inn


Union Square Hospitality Group

Web References (66 Total References)


North End Grill

www.northendgrillnyc.com, 27 Feb 2016 [cached]

Located in the heart of Battery Park City, Danny Meyer's North End Grill showcases Chef Eric Korsh's rustic, elemental French-inspired cooking infused with subtle smoke from the restaurant's wood-burning grills and mesquite charcoal ovens.

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Eric Korsh
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Eric Korsh
Executive Chef
Originally from Long Island, New York, Eric Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. In 1999, after graduating from college, Korsh moved back to New York City and worked his way up to the Saucier position at Picholine. He gained experience at several other acclaimed New York City restaurants before moving across the country to Sebastopol, California in 2008. There, he opened his own restaurant, Restaurant Eloise, where he began to develop his distinct style of rustic farmhouse cuisine for which he would later become known at Calliope in New York City. While in California, Korsh was named 2009 Rising Star Napa Sonoma by Star Chefs and Rising Star of 2009 by San Francisco magazine. In 2009, Korsh returned to New York City, where he soon became Executive Chef of the Waverly Inn. Two years later, he opened Calliope, which was named one of '12 Restaurant Triumphs of 2012' by Pete Wells in the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill.
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Eric Korsh, The Chef's Chef
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Grilled Chicken for Two from North End Grill's Eric Korsh: Food Network
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Chef Eric Korsh will create a complementary seasonal tasting menu, showcasing the fires at the heart of North End Grill's kitchen.


Kristen Schafenacker and Eric ...

www.ediblemanhattan.com, 8 June 2015 [cached]

Kristen Schafenacker and Eric Korsh on the Rooftop Farm - Horizontal - credit Melissa Hom

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Eric Korsh on the Rooftop Farm - credit Melissa Hom
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Kristen Schafenacker and Eric Korsh on the Rooftop Farm - Vertical - credit Melissa Hom
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Kristen Schafenacker and Eric Korsh on the Rooftop Farm - Horizontal - credit Melissa Hom
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Eric Korsh on the Rooftop Farm - credit Melissa Hom
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Kristen Schafenacker and Eric Korsh on the Rooftop Farm - Vertical - credit Melissa Hom
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So it's refreshing to find some honesty from Eric Korsh, head chef of North End Grill.
One of the many restaurants under the Danny Meyer empire, the three-year-old grill has a few major distinctions. The one most heavily publicized are the kitchen's wood burning grills and dangerously hot mesquite charcoal ovens (there's a reason why "grill" is in the restaurant's name). But the other, not noted anywhere on their website, is a rooftop garden that's put to work growing food that might otherwise be hard to find.
Though Korsh is still in his first year at the Grill, he's already made some changes to the garden's philosophy. When he arrived, he says there were maybe "29 things growing in small batches.
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"We grow fewer things and a lot of them," Korsh says. Yet they still can't grow enough to feed their thousands of customers 100 percent local. (He says that in the summer the restaurant menu is probably between five and fifteen percent roof-grown.)
On a typical day, the North End Grill might go through six cases of Boston lettuce and another twelve cases of red oak lettuce. To put it more simply, Korsh says, "If we planted the entire garden with red oak, it would last us one day."
Their garden may not supply all of their hyper-local cuisine but by planting smartly, Korsh and pastry chef Tracy Obolsky have managed to bring new flavors to the menu.
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Korsh seems to also have two particular favorites in the garden. One is aji dulce peppers, or sweet and stocky chilies that are perfect for pickling. They pack a mild heat and light smokiness that make them the perfect accompaniment to fresh fish crudos. They are also very hard to source. The situation is similar with the uncommon herb savory which tastes a bit like a cross between rosemary and mint. "It's one of my favorite herbs of all time," Korsh says. Even if he were to order it, the herb would likely be wilted and old by the time it arrives "because no one else is buying it," according to Korsh.
There are so many restaurants in NYC that it's hard for chefs to differentiate one menu from another. As Korsh puts it, "All the same ingredients are available to everyone. Yet by tinkering in hyper-local gardening twenty stories above the restaurant, he can attempt to add some memorable ingredients to the menu. For him, local is all about the quality of the food. "Anybody who's serious about eating and cooking realizes that with every second from harvest to the time you eat it, that vegetable's quality decreases," Korsh adds. He admits that it may also be more cost effective in the long term to grow strawberries on the roof rather than buying them but that it's more about the freshness than financials.
The reason you're unlikely to hear more about the North End Grill's garden is because Korsh feels its size is so small compared to the volume of food they serve. "I don't want to pose as something we're not," he says, adding, "We're not the Blue Hill of Battery Park City.
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But Korsh seems to have a firm grasp both on gardening's hazards and its rewards. He explains, "Proximity to your food is a turn on - plain and simple."


ERIC ...

www.ushgnyc.com, 9 Aug 2015 [cached]

ERIC KORSH

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ERIC KORSH EXECUTIVE CHEF
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.
Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan's flagship restaurant Picholine, where he refined his skill at tasting and learned technique. 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.


Featured dishes include Executive Chef ...

www.northendgrillnyc.com, 11 May 2015 [cached]

Featured dishes include Executive Chef Eric Korsh's Charcoal Grilled Octopus Salad and Sheep's Milk Ricotta Malfatti and Pastry Chef Tracy Obolsky's Milk Chocolate Malted Cake.

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Located in the heart of Battery Park City, Danny Meyer's North End Grill showcases Chef Eric Korsh's rustic, elemental French-inspired cooking infused with subtle smoke from the restaurant's wood-burning grills and mesquite charcoal ovens.
...
Eric Korsh
...
Eric Korsh
Executive Chef
Following his graduation from Hobart College, Eric cooked in Boston for a time before landing a Saucier position at Terrance Brennan's flagship restaurant Picholine. From there, he 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 moved to Sebastopol, CA and opened the French eatery Restaurant Eloise. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009. After that, Korsh returned to New York City and was hired as Executive Chef of The Waverly Inn. After two years, Korsh opened the European bistro Calliope, which was named one of '12 Restaurant Triumphs of 2012' by the New York Times. In 2014, Korsh was named Executive Chef of North End Grill.
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Grilled Chicken for Two from North End Grill's Eric Korsh: Food Network
...
To celebrate the breadth of our list, our great relationships with winemakers, and the perfect marriage of wine with Chef Eric Korsh's French-inspired cuisine, we're delighted to announce a series of Wine and Dining Counter Dinners!
Wine Dinners A celebratory evening of food and wine, featuring current release and library vintage wines from special guest winemakers, paired with Chef Eric Korsh's classic cuisine.
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Chef Eric Korsh.


Our Team | North End Grill

northendgrillnyc.com, 14 July 2014 [cached]

Eric Korsh

...
Eric Korsh
Executive Chef
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.

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