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North Square
American Restaurant$$$
Today 12–3:45PM, 5:30–10PM
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103 Waverly Pl New York, NY 10011
103 Waverly PlaceUSNew YorkNew York10011
(212) 254-1200northsquareny.com
$$$American Restaurant, LoungeToday 12–3:45PM, 5:30–10PM
Saturday 12–3:45PM, 5:30–10PMSunday 12–3:45PM, 5:30–10PMMonday 12–3PM, 5:30–10PMTuesday 12–3PM, 5:30–10PMWednesday 12–3PM, 5:30–10PMThursday 12–3PM, 5:30–10PMFriday 12–3PM, 5:30–10PM
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A hospitality driven neighborhood restaurant, offering quailty food & drink without breaking the bank and without pretense.
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4.3
41 reviews
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Low-key mainstay on Washington Square offers New American menu, afternoon tea & jazz brunch.- Google
"Wild Mushroom Ravioli (Chef's suggestion) - Double amazeballs."
"Key lime pie that bites."
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Albert Wong
2 months ago
I was invited by Executive Chef Yoel Cruz to his restaurant and I was floored at what he and his staff had put out, especially after touring the small kitchen. First off the front of the house was nice. It was a rainy Wednesday night and we were seated at 5:30 - guests were trickling in and the restaurant was full by the time we left. Anyhow here's the complete run down: Lobster & Crab Cakes - They were small, and understandably so as you wouldn't want to overcook lobster. Good, but worth skipping as you couldn't taste much lobster and I'd just opt for a shrimp cake all together. Duck Confit Roll - This was what I was helping Chef Cruz with at the Food and Wine Festival (total winner). Thought unfortunately the white beans were a touch undercooked. Tuna Tartar (Chef's suggestion) - Amazeballs. Wild Mushroom Ravioli (Chef's suggestion) - Double amazeballs. I've never tasted such strong mushroom flavor in my life. Seared Cod - So delicious. Fish cooked perfectly, always a fan of crispy skin. And I could just eat a tub of that Potato Brandade. Atlantic Char - Also cooked so perfectly. The basil risotto was also nice and light unlike most risottos which is typically drenched in butter. Pistachio Ice Cream over Chocolate brownie? - This was a special and it was simply lovely. Chef hired a pastry consultant for this one and this was definitely worth the salt. Love the Pistachios all over the dessert. Key Lime Pie (Chef's suggestion) - Ironically, this was heavier than the Chocolate Brownie. Nice key lime flavor and perfect graham crust. If you never tried what "seasonal" food is, this is absolutely a place worth checking out. This is where an older crowd goes so their palates are probably more refined than yours while knowing that what they're eating is good for them and gentle on their stomach. The prices are fair and though the two of us ate so much food, when I got home there wasn't a heavy feeling as a lot of the food is vegetable focused. The menu is ever changing and if there's ever a special, I'd recommend trying it. Chef knows best.
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raffaello ferrucci
7 months ago
I found that the kitchen exhibited a sophisticated sense of taste and presentation.
Jack Gorman
2 years ago
A very nice neighborhood restaurant. Were intimate, warm setting. Food very good, including fish dishes. Service friendly and professional
KEE NJ
2 years ago
Small, but charming neighborhood place on Washington Square Park with excellent creative American food. Civilized, not too noisy, and reliably good. There's a bar area in the back which sometimes has music.
Joe Smith
3 months ago
My go to place in Manhattan. Hasn't disappointed yet. Staff professional. Cozy atmosphere. Fabulous food....and presentation.
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Lara Ruth Ziobro
2 years ago
I went here a while back for brunch. I have to say I enjoyed the live music more than the food, which was solid but nothing super out of the ordinary. I did like the cozy space, which worked great with the live music.
Joseph OSullivan
2 years ago
Quality food, attractively presented. No reason why all food could not be composed and presented as well as they do it here. Reliably good, if not great (where is?).
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Annie Arthur
a year ago
Best veggie burger in the area. The waitstaff are kind, helpful and generous. I have been here many times and have never been disappointed.

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