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 center).

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 dining experience".

"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).