KERRY HEFFERNAN

WHO: The executive chef at ship-turned-restaurant Grand Banks shares the three restaurants that are in his rotation. GOING DOWN: “Every time I’ve been to Fowler and Wells (5 Beekman St., 212-658-1848; fowlerandwells.com), I’ve just seen a new side and something different and exciting. I didn’t really think one could rewrite the restaurant equation, especially downtown. I feel like there’s something on offer there that’s intriguing and intelligent. I just keep wanting to go back.” BIRTHDAY BITES: “My birthday is actually coming up, and we always go to Daniel (60 E. 65th St., 212-288-0033; danielnyc.com) for it. Daniel’s pastry chef is constantly coming up with yet another way to impress. I have a massive sweet tooth, and Daniel’s always satisfies it.” [ENTER NAME HERE]: “I love going to Untitled (99 Gansevoort St., 212-570-3670; untitled atthewhitney.com), because I just think what they’re doing is really smart without being too pretentious or silly. I love what Michael Anthony is doing there, and I just really get inspired by the whole feel.” Grand Banks is located at Pier 25 Hudson River Park, 212-660-6312; grandbanks.org.