184 Eighth Avenue, between 19th and 20th Streets
Buzzwords: Contemporary American, Rustic, Wood Fired Oven Pizza, Creative Cocktails, Recently Opened
Chef: Bradford Thompson
Decor
The decor embodied the cuisine at Heartwood. The exposed brick, open kitchen, wood fired oven and dim lighting embody the rustic ambiance of the restaurant, while the colorful wrap around bar and mason jar light fixtures give way to the modern American design of the restaurant. The juxtaposition of the two themes created a relaxed, casual dining experience perfect for any occasion. The back bar will be available for private events and for additional seating at the bar and at tables starting at the end of this week. The entire back bar can seat about 50 people.
Crowd
On Saturday night, the crowd consisted of what seemed like Chelsea neighborhood goers and foodies. We met the writers of General Hospital, who were sitting at the bar while we were waiting to be seated. The wood fired ovens were kept in existence from the restaurant that closed before Heartwood opened (called Donatella’s) so I think some of Donatella’s prior crowd was dining at Heartwood as well.
Cuisine & Menu Highlights
Appetizers
- Skate Fingers: A modern take on classic fish sticks. Skate deep friend in tempura with jalapeno tartar sauce. My friends absolutely loved these.
- Three Cheese Rice Fritters: I compared them to glorified fried mac and cheese balls- with mushroom risotto, smoked Gouda, parmesan, and mascarpone. One order came with 4 small balls. Delicious!
- Sun choke Hummus: Not a stand out. The hummus came with veggies and pita. This is definitely a great appetizer for a health conscious diner.
Pizza
The Boulanger in charge of making the pizza was formerly the Boulanger at Daniel- Mark Fiorentino is a master baker and his expertise is evident in the pizzas he serves up at Heartwood.
- “When Peter Luger Goes out for Pizza”: Braid short rib, creamed kale. Amazing and must for meat lovers.
- Tomato Pie: Fresh Mozzarella, Tomato and Basil Pizza: Simple but ingredients were fresh and delicious.
- “Wild and Sharp”: Mushroom, Fontina, Sweet Garlic, and Tarragon: One of my favorites. The chef is contemplating adding truffle to this pizza as per my party’s suggestion.
Entrees
- Crisp Skin Chicken: Chicken leg and breast cooked in “day-old bread sauce”. Perfectly crispy and seasoned chicken skin on the outside while moist on the inside. Comparable to the famous JW Chicken at Barbuto. One of my favorite dishes.
- Zucca Pasta: Available with or without shrimp. With walnuts, fava beans, chilies. Light and delicious.
- Stout Braised Beef Short Rib: On top of roasted sun chokes. Perfect portion for the meat lover- order with side of duck fat potatoes.
- Sides: Duck fat potatoes with parsley, sea salt and jalapeno. Not too spicy or heavily fried in duck fat but perfectly crispy.
Drinks
My favorite cocktail was the Rosy Ramos with gin, rose water, raspberry, egg white, cream and lemon zest. This pretty, pink, floral cocktail is perfect for spring.
Other cocktails were custom made and Beverage director Nick Mautone was the sommelier at Gramercy Tavern, so the beverage menu is quite extensive and he’s happy to advise on cocktail and wine pairings.
Dessert
We received a taste of every dessert complimentary of the restaurant. Highlights included the Brownie Caramel Pie, Lemon Buttermilk Chess Tart, Pina Colada Cake, Cherry & Pistachio Gelato, and Pot Cheese Pie with candied cocoa nibs and coffee caramel.
Service
The bartenders were highly knowledgeable and personable. The waiters were super attentive and constantly refilling our wine glasses, changing our cutlery between courses, and making sure we were enjoying out meal.
Perfect for: Group dinner (family or friends), date night, girls night,
Insider Tip: Must have dishes include the skate fingers, mustard crusted rabbit leg, kale and short rib pizza, crisp skin chicken, and brownie caramel pie!
