It's simple. It's healthful. Its tastes are full and
pure in tribute to the ingredients derived from the freshest
seasonal organic fare. Heartbeat, a new restaurant located
in the stylishly renovated W New York, will offer an innovative
menu consistent with and reflective of the hotel' s philosophy
of balance and well-being.
Heartbeat is the latest creation of famed restaurateur Drew
Nieporent' s Myriad Restaurant Group. Renowned Executive Chef
Michel Nischan has put together a menu that focuses on accenting
the natural flavors of food without the use of any butter,
cream or saturated oils. Mr. Nischan and his staff will use
only pristine stocks and juices pressed from seasonal organic
fruits and vegetables, prepared with high quality poaching
and reductive techniques to ensure perfect viscosity and consistency.
The resulting cuisine is guaranteed to be pure, full-flavored
and naturally low in calories.
When selecting from Mr. Nischan's eclectic menu, one will
instantly know what is fresh and in season at the marketplace.
Whether it is "Whole Roasted Quail with Black Mission Figs
and Porcini Mushroom Hash" appetizer, or "Spicy Coriander
Duck Breast with Roasted Parsnip and Sweet Potato Sauce" entree,
every dish shows a deep respect for the richness and diversity
of the earth's bounty. Executive Pastry Chef George McKirdy's
dessert selections range from guiltless (Black Tea Tapioca)
to decadent (Chocolate Mousse Dome with a Crème Brulée
The 3,000 square-foot establishment, thoughtfully designed
by architect David Rockwell, emphasizes calming natural fibers
and materials that conform to the overall theme of balance
and well-being. A canyon wall of limestone borders a zinc-topped
bar surrounded by columns encased in glass mosaic tile. Wheatstraw
tabletops blend nicely into the ambience of warm, earthbound
hues of green, brown and blue.
"It was our mission to create an atmosphere where diners
can enjoy a delicious meal and still feel good about what
they have had to eat," says Drew Nieporent. "Michel's cooking
is full of flavor and creativity, using ingredients that are
healthy and satisfying. Guests at Heartbeat will enjoy a memorable
"Heartbeat is perhaps the most exciting challenge of my
career," says Executive Chef Michel Nischan. "To be able to
create dishes at such a high level that bring into sharp focus
the health and well-being of our guests is a remarkable opportunity."
Michel Nischan comes to his role as Executive Chef with an
extremely impressive background. He served as Corporate Consulting
Chef for Nieporent's Myriad Restaurant Group, where he was
responsible for overseeing some of their most respected restaurants
including the Steelhead Grill in Pittsburgh, The
Brant Point Grill in Nantucket and Blue Shoe in
Memphis. Additionally, he owned the highly acclaimed Miche
Mache, where he was named "the best chef in Connecticut"
by Connecticut Magazine. Nischan will also serve as Director
of Food and Beverage Services for W New York, in charge of
COOL JUICE, New York Catering and room service,
as well as OASIS, the hotel's lobby bar.
Nieporent' s Myriad Restaurant Group is comprised of. Tribeca
Grill (New York); Layla (New York); Montrachet
(New York); Rubicon (San Francisco); Nobu (New
York and London); Next Door Nobu (New York); City
Wine and Cigar Company (New York); Brant Point Grill
(Nantucket); The Grill at Reebok (New York); TriBakery
(New York); Freestyle (Sonoma); The Steelhead Grill
(Pittsburgh); and The Coach House (Martha's Vineyard).