For North End Grill‘s Floyd Cardoz, it’s a rite of spring. As he did in his previous gig at Tabla, Chef Cardoz (pictured) is serving Passover dinner. His brisket is the best Chowhound Curlz has ever had, and she adds that his matzo ball soup is “alllllmost as good as mine!” This year the brisket comes with sirloin alongside fingerlings and roasted carrots and shallots. Expect different flavors from Tabla’s—Cardoz has moved on from upscale Indian fusion to New American cooking with global inspiration—but the same sure hand with meat.
Besides the soup and beef course, his Passover menu includes poached duck egg and frisée salad; grilled smoked trout with beets and horseradish; and flourless chocolate cake with pecan–chocolate chip ice cream. It will be served family style for $65 a person from March 25 through April 2. Drinkers can toast their deliverance with a Seder Fizz: gin, port, lemon juice, egg white, maraschino liqueur, and simple syrup, topped with a twist and served in a glass with a matzo-and-salt-crusted rim.
North End Grill is also offering an Easter brunch next Sunday, March 31—three courses for $65, with numerous choices per course.
North End Grill [Battery Park City]
104 North End Avenue (at Vesey Street), Manhattan
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Photo from North End Grill / Facebook