USHG Announcement

For inquiries regarding North End Grill: Rebecca Carlisle,, 646-747-6648
For inquiries regarding Union Square Hospitality Group: Jee Won Park,, 646-747-0596
April 18, 2014
Eric Korsh to join North End Grill as Executive Chef
Union Square Hospitality Group is pleased to announce that Eric Korsh has been appointed to the position of Executive Chef at North End Grill. Eric will succeed Chef Floyd Cardoz, who announced last week that he would be leaving the restaurant at the end of April to pursue personal culinary projects connected to his love for India, and to focus on a forthcoming cookbook.
A New York native, Eric worked in restaurants since he was a teenager, and has cooked in leading New York kitchens such as Picholine, Prune, and the Waverly Inn. Most recently, he was the Chef/Co-Owner of Calliope in the East Village, during which time the restaurant earned critical praise and was named one of 12 Restaurant Triumphs of 2012 by the New York Times.
Eric will spend his first weeks at North End Grill familiarizing himself with the restaurant’s distinctive open kitchen, which features custom-designed wood-burning grills and two charcoal-fired Josper Ovens. The timing for his debut at North End Grill is superb, as it also coincides with spring planting at the restaurant’s 1,000 square foot urban rooftop farm, from which many ingredients on the menu are sourced.
“I was a huge fan of Eric’s gutsy and soulful cooking at Calliope,” said USHG CEO, Danny Meyer. “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.”
“North End Grill represents an opportunity for me to apply all that I’ve learned in a restaurant that has such great energy and such a bright future,” said Korsh. “The kitchen itself offers so many great tools for a chef. I feel so privileged to join this remarkable team.”
Korsh will take his post at the restaurant this spring.