Heritage Restaurant

Introducing HERITAGE X N25 BAERII Caviar

From the prized Siberian sturgeon, Heritage is the only client in California with its own exclusive baerii label.

N25 , based in Germany, carefully limits its harvest to ensure premium quality. The sturgeons are farmed in rural China, with an N25 representative overseeing every stage of production—even before the roe is tinned.

Only the top 10% of each harvest makes the cut, selected by roe firmness and size. This rigorous grading keeps our caviar quality unmatched.

After grading, the roe is left to mature in below-zero temperatures, developing the perfect bounce and flavor profile—subtle, with a hint of sodium rather than overwhelming saltiness.

Each tin is labeled with a unique N25 ID, allowing us to trace it back to the specific sturgeon it came from.

Join for an evening of wine and savory bites with the winemakers from , Mireia Taribó and Tara Gomez on Friday, November 8 from 6-9pm at .lb!
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The winemaking spouses will be pouring a selection of their wines to be enjoyed alongside a grazing table, raw bar, and skewers from the wood-burning grill by Heritage.⁠
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Ticket price includes all food and beverages.

https://full-belly-food-group-inc.square.site/product/camins2dreams-wine-mixer/37?cs=true&cst=popular

Paris–Brest⁠
Pistachio creme, choux dough, chocolate feuilletine⁠
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Photo credit: .us

Rise and shine! You're invited to the soft opening of our sister location, .lb tomorrow [Thursday] at 8am!
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🥯☕️ Bagel and coffee hours: Tuesday - Saturday 8am to 1pm.⁠
255 Atlantic Ave, Long Beach

We're proud to announce the soft opening of our sister restaurant, Olive & Rose tomorrow on Wednesday, October 2nd.⁠ Reservations are now available!
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https://oliveandrose.fullbellyfoodgroup.com/

FAM Fest for a great cause! 🎉 Join us for the second annual Long Beach Food Art & Music (FAM) Festival, a celebration of the best in local food, art, and music. Every single dollar from this event goes to the Jonathan Jaques Children’s Cancer Institute at , supporting children in their fight against cancer.⁠
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https://full-belly-food-group-inc.square.site/product/fam-fest/33?cs=true&cst=popular

Fig Leaf Ice Cream⁠
Honeycomb, fig marmalade⁠
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Photo credit: .us

Hey Brother Baker Country Loaf⁠
French-style butter, sesame salt⁠
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Photo credit: .us

Our zero-waste philosophy drives us to utilize every part of each ingredient, transforming what might otherwise be discarded into dishes.⁠
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Any remnants are thoughtfully repurposed for our legendary staff family meals or composted, often at our regenerative Heritage Farm just a mile away.⁠
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Photo credit: .us

Mt. Lassen Trout⁠
Beluga lentils, herb pistou, fumet⁠
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Photo credit: .us

October reservations are now available on OpenTable.⁠
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Photo credit: .us

Sous Vide Beet⁠
Fermented plum, beet tops, beet jus⁠
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Photo credit: .us

Happy Birthday, Lauren!

Kanpachi Crudo⁠
Preserved peach, basil seed, cucamelon⁠
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Photo credit: .us

Meet Nick! He's been a server with us at Heritage for over 2 years, bringing his passion and enthusiasm to the Front of House team.⁠
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Nick started here with zero restaurant experience, but quickly fell in love with the industry. "It was and is so special to learn from people who are so passionate, detail-oriented, and hilarious," he says.⁠
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His favorite part? The commitment to excellence and welcoming guests into our cozy space (literally, it’s a house!).⁠
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When he's not at Heritage, Nick enjoys making music, cooking, and gardening. He's a proud cat dad too!

Farm Tomato Tart⁠
House-Made Ricotta, Tomato Compote⁠
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Photo credit: .us

Sometimes, you plan to close out the summer with an all-pescatarian menu, but then a wild mushroom forager calls with an offer you can’t refuse: 15 pounds of freshly foraged chanterelles, ready for same-day delivery.⁠
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Now, we present a delicious twist: grilled lamb rack with leeks, artichokes, and those foraged mushrooms.⁠
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summer 2024 menu⁠; dish 6 of 9⁠
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photo credit: .us

Thursdays at Heritage have been all about Cycle Night. We’re proud to carry on this tradition as a tribute to our neighbors and our sustainability ethos.⁠
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Bike over for dinner and get 15% off every Thursday!

It’s an honor to share that we’ve retained our star and green star for a second consecutive year! None of this would be possible without the hard work and dedication of our team. Thank you for sharing this journey with us!

fermented pineapple froyo⁠
grilled pineapple, tepache granita⁠
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summer 2024 menu⁠; dish 7 of 9⁠
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we utilize the whole pineapple in various ways to achieve zero waste:⁠
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•we blend the meat raw and fold into yogurt to make our frozen yogurt⁠
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• the core + skins of the pineapples are used in our ferment to make tepache for our non-alcoholic beverage and the granita for this froyo⁠
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• the cores are also shaved thinly then dehydrated to make a chip⁠
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• the fermented pineapple chunks are grilled, sliced thin and used as garnish⁠
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photo credit: .us

local black cod & braised abalone⁠
1500 year old cave beans, cherry tomato⁠
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summer 2024 menu⁠; dish 4 of 9⁠
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we utilize the whole cod filet for this dish while the bones, head and collar are used to make our epic family meals.⁠
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every piece of the abalone is used including the liquid from the pressure cooker, which we use for the broth of this dish. ⁠
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the entire swiss chard leaf is used and they're sourced 50% from .lb and the other 50% is from our local farmer's markets.⁠
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photo credit: .us

brown butter endive⁠
cured egg yolk cream, cheese grits⁠
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summer 2024 menu⁠; dish 3 of 9⁠
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the garnish dust for this dish is made from our imperfect herbs that we dehydrate then finely grind, as well as the bread ends from our bread course for texture.⁠
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photo credit: .us

august reservations are now available!

we're closed this week for our annual weeklong summer break. we'll see you again next week on tuesday, july 9th.

hey brother baker country loaf⁠
cultured butter⁠
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summer 2024 menu⁠; dish 5 of 9⁠
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as our zero-waste component, all of the leftover bread ends from each loaf are finely ground to make a bread crumb dust for our brown butter endive dish.⁠
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photo credit: .us