daily challenge for Kerry Heffernan is to create a menu that
reminds his customers of a walk through the green market.
So while his guest chef appearances and research trips in
California and Europe inspire his creative process, he is
constantly editing ingredients, to stay true to his restaurant’s
New York roots. The current menu might feature a white eggplant
soup or a pasta dish made with heirloom beans, for example.
Culinary apprenticeships in Switzerland and France taught
him the importance of fresh, regional ingredients; those lessons
were drummed into his daily routine when he worked for David
Bouley in New York. An avid fisherman, he has created a network
of seafood purveyors, from the boat owner who brings in his
morning’s Spanish mackerel catch to the fatty tuna supplier
in Maine. Heffernan’s menu includes both set items and
daily options: "Some things I can project, others change
as the market dictates," he says.