North End Grill, Meyer's new Scotch-and-seafood-centric restaurant in Battery Park City, brings some flair to Financial District dining with carefully sourced seasonal ingredients and an expansive, dark-paneled space decorated with Mariana Cook photographs.
Chef Floyd Cardoz (formerly of Tabla) puts a Bombay-influenced spin on the American fare: Start with raw fluke topped with bacon, apples and limes ($13) or Nantucket Bay scallops in ginger-and-blood-orange juice ($14), then move on to entrées from the wood-burning grill like salmon with cumin-roasted squash ($26), duck breast topped with seared tangerines ($34) or lamp chops with minted chickpeas ($32).
Highlights include a Scotch library with more than 100 whiskies that you can order by the flask or flight, and a menu devoted to egg dishes: Try them coddled with peekytoe crab ($14), slow-poached with California caviar ($15) or sunny-side up atop tuna tartar ($16).
Save room for desserts from former Gramercy Tavern pastry chef Alexandra Ray; we ordered seconds of the butterscotch pot de crème with single-malt-Scotch marshmallows ($8).
North End Grill, 104 North End Ave.; 646-747-1600 or northendgrillnyc.com