If you think you haven't heard of Executive Chef Kerry Heffernan, think again. You probably have, as he’s graced the kitchens of so many notable New York restaurants, including Montrachet, Le Regence, Restaurant Bouley and Mondrian. From there, he rose to chef de cuisine at One Fifth Avenue, working with the notable Chef Alfred Portale. He subsequently took his first executive chef position at the Westbury Hotel’s Polo Restaurant, and later moved on to 11 Madison Park, where his reputation for fresh modern American cuisine was sealed. He’s now made his way to another park, further north in the city: South Gate at the south end of Central Park. With over 20 years of experience -- and the distinction of having graduated second in his class from the Culinary Institute of America -- it's clear that Chef Heffernan is well qualified to lead the kitchen at South Gate, where New York’s beloved Central Park provides the perfect backdrop for his delicate seasonal creations. If that’s not enough to tempt you, consider this: In his free time (with three services a day, it's hard to believe he has any), Chef Heffernan gives back to the community by being actively involved in a number of charities, including but not limited to Share Our Strength, City Meals on Wheels and Kids for Kids. For South Gate’s menu, please read below; or, for the breakfast menu, please click here, for the lunch menu, please click here, or for a discussion with Executive Chef Kerry Heffernan regarding our wonderful meal at South Gate please click here.

Appetizers: Flash-Seared Calamari (cauliflower custard, pea shoots, lobster-coriander sauce, $15); Flan of English Peas (morels, prosciutto, chervil emulsion, $18); One Side Seared Tuna Tartare (kaffir lime vinaigrette, fried capers, avocado, $19); Hamachi (eucalyptus oil, lemon zest, garlic crisp, $19); Half Dozen Oysters on the Half Shell (mignonette, citrus, $14); Hudson Valley Foie Gras (rhubarb coulis, tarragon, pistachio tuile, $21).