North End Grill

Before sitting down to enjoy Floyd Cardoz’s poached duck eggs and grilled Nova Scotia lobster, guests of North End Grill can pause before the open kitchen to watch the culinary mastermind in action. The former Top Chef champion lords over the fiery grill, his brow furled as he whips up seafood-centric specialties and gourmet classics while seasoning dishes with chili peppers, cilantro, and thyme from his personal rooftop garden. Floyd extends his culinary creativity to a selection of inventive egg dishes for lunch and dinner, including a lobster egg custard and a poached duck egg with duck prosciutto. Meanwhile, seasoned pastry chef Alexandra Ray cobbles together butterscotch pot de crème at her pastry station, packing it with the whiskey-soaked marshmallows that delighted reporters from The New Yorker.