Heritage Restaurant

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

caramel corn pavlova
blueberry gel, Farm herbs

summer 2024 menu⁠; dish 8 of 9

Join us for an unforgettable evening of food and wine with .⁠
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Winemaker Joel Burt will be in-house to provide insights into the art of wine-making and the stories behind each bottle.⁠
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Heritage will serve a six-course tasting menu paired exclusively with selections from Las Jaras. This a rare and limited event, reserve your spot now for an evening of exceptional food, wine, and conversation!⁠
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Tickets are now available under our OpenTable eperiences.

reservations for July are now available.⁠

https://heritagerestaurant.fullbellyfoodgroup.com/

a few seats just opened for our special one-night-only wine dinner with Thacher Winery tomorrow, May 22nd.⁠
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https://www.opentable.com/booking/experiences-availability?rid=1173208&restref=1173208&experienceId=282368

Join us in our sustainability mission by biking to dinner every Thursday and enjoy a 15% discount as our thank you!

Every pedal counts towards a greener future.

peanut butter praline tart
raspberry gel, banana

spring 2024 menu
photo credit: .us

wine wednesday, every wednesday!⁠
enjoy 50% off select bottles🍾

blood orange froyo
candied kumquat, pomegranate granita

spring 2024 menu
photo credit: .us

aged natural prime rib cap⁠
black garlic pommes, delta asparagus⁠
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spring 2024 menu⁠
photo credit: .us

reservations for June are now available.⁠ don't miss the chef's counter experience.

heritagerestaurant.fullbellyfoodgroup.com

local abalone & diver scallop
Heritage Farm snap pea, local mushrooms

spring 2024 menu
photo credit: Sterling Reed

brown butter endive
cured egg yolk cream, cheese grits

spring 2024 menu
photo credit: Sterling Reed

Our mission for 2024 has been to become as direct-to-the-source as possible. That means we're sourcing directly from the farmers ourselves or growing the produce on our own offsite farm, .lb --no middlemen. Every ingredient that touches your plate is hand-selected by our team.

We've even introduced a brand new position at Heritage, an in-house procurement manager, who Chef has spent the last 5 weeks training how to scout and select the best produce from the local farmer's markets.

These efforts have reduced our recycling bin usage in half!

We're proud to have four local farmer's markets in our weekly rotation including:






Cheers, Mother Earth 🌎️

meet Ana, our pastry chef! originally from jalisco, méxico, she loves to read, eat, drink sparkling & frizzante wines, go to music festivals, travel, go to the beach and create desserts. she is also the creator of , a salsa macha brand!⁠
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the first time she worked in a restaurant was at her dad’s where she was captivated and never looked back. her experience in kitchens over the past five years ranges from contemporary mexican fine dining where she learned several interesting techniques to broadway by amar santana when she migrated to california and solidified the skills needed to work in the kitchen.⁠
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her favorite Heritage memory was the night we earned the Michelin stars. ✨

follow chef phil pretty on his weekly DTLB Farmer's Market run tomorrow over on the instagram 🥒🥦🫛

the DTLB Farmer's Market is open every friday 10a-2p

local abalone & diver scallop⁠
snap pea, chanterelle mushroom, shoots⁠
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from the archives, winter 2024⁠
photo credit: .us

cheers to the brother/sister duo on national siblings day who make the magic happen at Heritage!

chocolate tart⁠
cremeux, passion fruit, torched meringue⁠
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from the archives, winter 2024⁠
photo credit: .us

aged all-natural prime ribeye cap⁠
fermented celery root, red wine veal jus⁠
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from the archives, winter 2024

brown butter cabbage⁠
corn polenta, egg yolk cream, trout roe⁠
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from the archives, winter 2024⁠
photo credit: .us

blood orange froyo⁠
candied kumquat, blackberry syrup, fennel⁠
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from the archives, winter 2024