Overview

Chef Kerry Hefferman’s South Gate is a revelation to diners who don’t expect amazing fare at hotel restaurants. Located inside the Essex House, this restaurant is quickly becoming famous for its innovation both in the preparation of its food and also with regards to how you dine. Instead of the traditional paper menu, at South Gate you rotate through your wine choices on the iPad they provide to you. The chic and swanky restaurant with a bar overlooks Central Park and provides to an overall dining experience that needs to be tried at least once. With a wonderful Nougat Glace dessert and a very popular lamb dish, you’ll find one visit here will lead to several return visits.

CUISINE: American (New)

MEALS: Breakfast,Brunch,Lunch,Dinner,Late Hours

Price Range: $31-$60

Attire: Dressy

Takes Reservations: Yes

Parking: Street

Takeout: No

Accept Credit Cards: Yes

Good For Groups: Yes

Delivers: No

Good For Kids: No

Waiter Service: Yes

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CHEF INTERVIEWS

Interview with

Kerry Heffernan

Kerry Heffernan, Executive Chef at South Gate, has had a life long passion for the culinary arts which manifested from taking a job at a local restaurant at an early age. After graduating second in his class from the Culinary Institute of America, Heffernan spent time travelling Europe and eventually returned to New York to hone his skills at restaurants such as Montrachet and serving as a Sous Chef with Chef Tom Colicchio at Mondrian. Heffernan then experienced a steady ascent to Executive Chef at Polo Restaurant, the same prestigious restaurant that housed the talents of chefs Thomas Keller and Daniel Boulud. Heffernan's whirlwind success from then on led to his current home at South Gate where he amazes diners nightly with his inspired cuisine.

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Q: How did you get started in the culinary arts?

When I was 14, perhaps a combination of fate and loose labor practices?

Q: As a chef, what are three things you can't live without?

Sharp Knives and seasonal produce.

Q: What is your favorite dish?

Well, besides REALLY good Fried Chicken, anything that my friends Tom Colicchio or Eric Ripert makes.

Q: What's next for you?

Love to do a TV Show where I fish and prepare the catch that same day, you know, that old "Hook and Cook" premise.

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