The Heartbeat at The W hotel
Oh, you'll hear plenty about it soon enough. The ads
have already been running in the New York Times. It's
a major venture, with Drew Nieporent (Montrachet,
Tribeca Grill, Nobu, etc.) as the manager. The
restaurant is going to attempt a low-fat menu (we'll
see how long that lasts).
You will see an article on it by Marian Burros on
tomorrow's (Wednesday) NY Times Dining section.
I have attended 2 test dinners there, and most of the
food I had so far has been quite delicious (just a
couple of minor flaws). The place looks quite
Yes, the food is low-fat, but it certainly does not
carry the stigma of bland, boring spa food. I left
feeling satisfied, but not stuffed and bloated. But
do not expect hefty portions.
I wish I had taken a menu home with me so I could
accurately describe the food. An appetizer salad with
cured venison stands out in my mind, as does a very
delicious wild mushroom ravioli with rabbit. For
entrees,the duck breast in an extraordinary sweet
potato sauce and an incredible roasted parsnip is my
favorite. Also good were the pork loin in a mustard
crust, and the beef tenderloin with wild mushrooms and
yukon gold potato. Hopefully, Marian Burros' article
tomorrow will do more justice to the food than my
Apps range from $9 to $14, and mains from $19 to $29.
Not cheap, but considering that about 90% of the
ingredients are organic, and the investment sunk in by
the hotel, it is not so bad.