Chef Heffernan, whose name is synonymous with wonderfully fresh, Modern American cuisine, 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, 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.
The constantly evolving menu will feature instant classics such as Seared Foie Gras with Pears, Tarragon, Muscat and Pear Wafers; Pork with Cider, Star Anise, Yellow Leeks and Kohlrabi Bacon Puree and Venison with Fresh Juniper, Red Carrots and Rosemary Fritters.
The luxurious space will feature a fresh, sleek interior by famed designer, Tony Chi of Tony Chi and Associates. As a New Yorker for the last fifty years, who happens to live in the Central Park South neighborhood, Tony had very specific ideas as to how the space should feel and unfold once welcomed inside. “I wanted to create a place that is for the neighborhood, a tavern, but with varying levels of intimacy and cultural synergies,” shares Chi.
154 South Gate will transition from a casual morning patisserie to a sleek sky lit lunch spot to the bar’s late night twinkling lights and easy intimacy, ideal for a night out in New York City.