Yesterday, we told you thatGreg Baxtrom recently lefthis chef de cuisine position atBlue Hill Stone Barns, a role already filled by thetalented Michael Gallina. Today, Baxtrom tells us that he’s found a new, if temporary, home atFloyd Cardoz and Danny Meyer’sNorth End Grill. He explains: “Because I eventually want to open my own restaurant, I wanted to see an opening. Dan Barber put me in touch with Floyd Cardoz, who, as you probably know is opening North End Grill with Danny Meyer.” But Baxtrom doesn’t plan on getting too comfortable at thesoon-to-open and Scotch-soakednew restaurant. “We have it worked out that I will be a part of the team for the first six months of it being open. Honestly, after that I’m not sure,” he says. Baxtrom adds that he’s looking into Chicago, but that most likely he will stay in New York and look for his own project.
