Seasonally Inspired , Modern American Cuisine

Executive Chef Kerry Heffernan's cooking is heavily influenced by his surroundings--particularly Central Park--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.”

The constantly evolving menu features instant classics such as Seared Foie Gras with 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.