|What this pie lacks in the looks department, it makes up for in flavor.|
With all of the hype leading up to the opening of Danny Meyer and Floyd Cardoz's new Battery Park City eatery, North End Grill
, there's one thing you probably didn't realize. That some of the duo's most interesting flavor combinations can't be ordered in the dining room.
Snag a seat, before one of the suited post-bell Goldman guys, at one of the half-dozen tables in the bar area and you'll be rewarded with a fairly reasonably priced assortment of bar bites. There are grilled mushrooms that are balanced with a tangy dash of vinegar and cubes of compacted ground chorizo atop honey-soaked toast, but look beyond the tacos for what may be the most innovative pizza in New York. Or at least the most bacon-y.
A personal-size pizza is topped with crunchy bacon crumbles -- the real stuff, not bacon bits made of fabricated chemicals. But the brilliance is in the condiment. Shmear the provided peanut butter onto each slice for a topping that would make Elvis swoon, and could convince an Upper East Sider to traverse the subway system to this former food-no-man's-land for a hot Saturday night.
North End Grill,
104 North End Grill, near Murray Street,