Heirloom Fine Dining

Goat Cheese Fondue, Sriracha Braised Short Ribs, burgers with peanut butter and bacon jam, and accents like housemade kimchi and caramelized fennel are just a few things you might find on a trip to Heirloom, where latest harvest’s hauls drive the locally-sourced and ever-changing fine dining menu.

What’s the vibe? Tables topped with crisp white linens and paired with a come-as-you-are mentality—there’s no dress code or pretense, just fine food. There’s also no emphasis on volume, meaning that the waitstaff isn’t eager to give your table away to the next guest. If there’s anyone in your life you can have a conversation with for three hours over a meal, this is the place to have it.

What’s the food philosophy? This is a rare place—a place where pulled pork gets a housemade coffee rub before being smoked for six hours just to be a burger topping, the chefs literally forage for wild ramps and morels, and everything from bread to ice cream is prepared from scratch.

What’s the chef’s favorite protein? Chef James Gasper loves pork, which he says is the most versatile and under-rated protein. Expensive prized cuts aren’t necessary when you’ve got technique. Gasper does all of the butchering in-house, resulting in rare treats like apricot-braised pig cheeks, a delicacy that he cured for three days and braised for six hours before serving on toast for a melt-in-your-mouth feel.

What are we drinking? Craft cocktails featuring house-infused spirits, like the fruity Equinox, a glass of orange- and raspberry-infused gin, green Chartreuse, pineapple juice, and blood orange bitters.