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North End Grill has found its new executive chef, and Eric Korsh of Calliope will be succeeding Floyd Cardoz, who announced last week that he’d be leaving the restaurant to pursue personal culinary projects and work on his cookbook.
Korsh was previously the chef and co-owner of Calliope in New York’s East Village, and the New York Times reports that some Calliope dishes will likely make it onto the North End menu, though, including halibut poached in milk and whole roasted game birds in vinegar sauce.
“Leaving Calliope was heartbreaking, but I couldn’t imagine a better outcome,” Korsh said. “I’m thrilled. It’s the first time in my career that I’ll be in such a professional environment.”
North End Grill is part of restaurateur Danny Meyer’s Union Square Hospitality Group.
“I was a huge fan of Eric’s gutsy and soulful cooking at Calliope,” Meyer said in a statement. “He’s a dedicated working chef whose greatest days lie ahead of him, and he will be a wonderful colleague for our team at North End Grill. It’s going to be a lot of fun to introduce his cooking to an even broader audience once he hits his stride.”
Korsh is reportedly beginning at North End immediately, though his official starting date is May 1. According to USHG, Korsh will spend his first few weeks getting acquainted with North End Grill’s wood-burning grills and coal-fired ovens.