South Gate’s Chef Kerry Heffernan
Location 154 Central Park South
New York, NY 10019
Phone Number 212.484.5120
Cuisine Modern American
Owner Jumeirah Essex House
Executive Chef Kerry Heffernan
Pastry Chef Morgon Larsson
Designer Tony Chi & Associates
Seating Capacity Dining Room — 98
Bar — 11
Gallery – 20
Studio “Tasting Table” – 18
Dining Room Hours Sunday – Thursday: 5:30 pm – 10:00 pm
Friday – Saturday: 5:30 pm – 10:30 pm
Bar Hours Daily from 11:45 am
Price Range Appetizers — $11 — $19
Entrees — $21 — $32
Dessert — $11
Credit Cards American Express, Visa, MasterCard, Diners Club and Japan International Business Card
Reservations Strongly Recommended
http://www.jumeirahessexhouse.com/southgate/
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Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Celebrated Chef Kerry Heffernan’s signature Modern American cuisine comes alive in this stunning Tony Chi designed space that transforms from a casual morning patisserie to a sleek sky-lit lunch spot to a nighttime dining destination with twinkling lights and easy intimacy.
A beige and mauve color scheme adds a soothing effect. The sound tract, on the other hand could be more in keeping with atmosphere. Heffernan creates a distinctive and seasonally inspired Modern American menu, with such appetizers as Seared Foie Gras with Tarragon,Pears, and 5 spices and sparkling Hamachi with eucalyptus, lemon zest and garlic.
Standout entrees offer an impeccably sautéed red snapper in a gorgeous green celery ragout with white anchovies and lovage. Meat lovers must sample Rib of Beef both braised and roasted with spaghetti squash, allspice and Swiss chard. Morgon Larsson’s desserts are pretty as a picture and equally delicious. We loved the Passion fruit Meringue Tart with coconut sorbet and Chocolate Pot de Crème with an unusual chocolate Madeline.
Troy Weissman has assembled a wine list of over 700 bottles with a good selection by the glass and some excellent ½ bottles. An Alsatian Pinot Noir worked beautifully with both meat and seafood. Service is exceptional, under the direction of Hicham Enhaili. In South Gate, Central Park South will finally have the neighborhood restaurant it deserves! South Gate, 154 Central Park South, rates “A Major” on the Walman Report
For priority reservations and a sparkling welcome, call:
Maitre’ D Marc Mover at +1 212 484 4719 or email Prioity@154southgate.com
Photo Credit Noah Sheldon
Heffernan creates a distinctive and seasonally inspired Modern American menu sure to attract native New Yorkers and visitors alike. A name is synonymous with wonderfully fresh, Modern American cuisine, Heffernan graduated second in his class from the Culinary Institute of America. He went on to hone his culinary skills at some of New York’s finest dining establishments including Montrachet, Le Régence, Restaurant Bouley and Mondrian before becoming Chef de Cuisine at One Fifth Avenue, working with famed Chef Alfred Portale. In 1993, Heffernan accepted his first Executive Chef position at the Westbury Hotel’s Polo Restaurant and in 1998, he opened the highly regarded Eleven Madison Park with Danny Meyer and the Union Square Hospitality Group. While behind the stoves at Eleven Madison Park, Heffernan developed a reputation for creating outstanding contemporary American fare and gained a loyal following now ready to head north from Madison Square Park to Central Park South.
Kerry’s cooking is heavily influenced by his surroundings and the changes they undergo. “The park will be at the heart of what we offer,” says Chef Heffernan. “There will be a sense of the seasons, what I call the privilege of time – being able to observe and experience the transition. The sequence of the flowers, the procession of the hardwoods, the falling snow…guests will not only be a part of that, but hopefully savor it as well at South Gate.”
Executive Chef Kerry Heffernan brings 20 years of culinary excellence, experience and leadership to the kitchen of South Gate (154 Central Park South, 212.484.5120). This welcome addition to the Central Park South dining landscape will feature the outstanding seasonal American fare for which he has become known.
Born in Pennsylvania and raised in Connecticut, Kerry developed an interest in the culinary arts at a very young age. At 14, he took a job in a local restaurant, laying the foundation for the stellar career that lay ahead. Following high school, Kerry bicycled through Europe for four months, spending a good portion of that time exploring the goût de terroir in the South of France. There, he set up camp – literally, living in a tent – and found a job baking croissants. He returned home to attend the Culinary Institute of America, graduating second in his class.
After spending a year cooking and traveling throughout Europe, Kerry returned to New York City, honing his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and served as Sous Chef, working with Chef Tom Colicchio at Mondrian before landing his first job as Chef de Cuisine at One Fifth Avenue. Under the direction of Chef Alfred Portale, Kerry designed the restaurant’s signature fish menu. Kerry later became the Executive Chef of the Westbury Hotel’s famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud.
In 1998, Kerry became the opening Executive Chef and eventually partner at Union Square Hospitality Group’s Eleven Madison Park. While at Eleven Madison, Kerry introduced New Yorkers to his elegant signature seasonal cuisine. Under his leadership, the restaurant received accolades from a wide variety of sources, including a tie with Per Se on Zagat Survey’s “Top 20 Most Popular Restaurants in New York,” The James Beard Foundation’s Award for Outstanding Service in America, Wine Spectator’s Award of Excellence and Esquire Magazine’s “Best New Restaurant.”
Over the course of his career, Kerry has remained active outside the kitchen with numerous volunteer services, such as cooking for Share Our Strength, Project by Project, City Meals on Wheels, Kids for Kids and both the Central Park and Madison Square Park Conservancies.
An avid saltwater fly fisherman and snowboarder, Kerry is thrilled to find a new home on Central Park South. He will look to the park to serve as both seasonal inspiration and the ideal backdrop for his graceful cuisine.
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DINNER MENU
APPETIZERS
HAMACHI eucalyptus oil, lemon zest and garlic crisp 17
BUTTERCUP FLAN pan-roasted brussels sprouts, black trumpet mushrooms, and prosciutto 13
WARM MOSAIC OF PARSNIP, BEET AND CELERIAC fleur de vert, goat cheese and styrian pumpkin seed oil 12
FLASH-SEARED CALAMARI cauliflower custard, pea shoots and lobster-coriander sauce 14
HOT-SMOKED CHAR grapefruit, nicoise olives and savory 16
HUDSON VALLEY FOIE GRAS pears, tarragon and five spice 21
SOUPS & SALADS
ONION CONSOMMÉ st. andre and gruyere ravioli 11
MAYAN SHRIMP AND LEEKS VINAIGRETTE cardamom, rocket and dill 16
WILD MUSHROOM MARTINI spinach fondue, poached egg and crisp pancetta 15SATUR FARMS FINE LETTUCES green herbs, radish and endive 10
EXECUTIVE CHEF KERRY HEFFERNAN
SEAFOOD & VEGETABLES
SAUTÉED RED SNAPPER green celery fondue, white anchovy and lovage 30
SHORT CURED SALMON PAVE fingerling potato coulis and fresh laurel 28
SPICED ROASTED COD mustard greens, linguicia, manilla clams 29
BUTTER ROASTED LOBSTER kimchi and red pepper marjoram broth 39
CANNELONI OF KABOCHA SQUASH ricotta, hen of the woods mushrooms and sage 24
MEAT & FOWLBRAISED AND ROASTED RIB OF BEEF spaghetti squash, allspice and swiss chard 38SNAKE RIVER FARMS GLAZED FRESH PORK BELLY chinese leeks and kohlrabi purée 31
GRILLED SHOULDER AND ROASTED LOIN OF LAMB rutabaga, brussels sprouts and marjoram 34
GIANONNE CHICKEN celery root, paprika and spinach 29
SIDESGRILLED SWISS CHARD STEMS 9
YUKON GOLD POTATO PUREE 9
PARSNIP GRATIN 9
