First, it might be wise to address the sturgeon in the room: Those who may be intimidated by caviar (simply because it’s caviar) shouldn’t be. The staff is more than happy to steer guests through the caviar-related part of Heritage’s menu, which includes items such as gold osetra and Siberian sturgeon. (There are also offerings such as salmon, trout and paddlefish roe for the adventurous.) I’m not the biggest fan of fish eggs, but the ones I sampled were actually particularly tasty—although people should be aware that the items (as expected) are not cheap.
Also, to show the power of the vegan demographic, there is actually vegan caviar at Heritage as well (spheres with white balsamic and truffle). I didn’t try them, so taste them at your own risk.
However, there is much more to the two-floor Heritage (and I urge people to check out the basement space) than roe. Oysters (of which a variety is served) come with garnishes of house sea-salt matzo, house mignonette and hot sauce; whitefish crudo is delicate and a spicy; and the king-crab legs (with flying-fish roe) is practically heaven on earth.
However, for those who are seafood-averse, there are plenty of choices as well. There’s are the Heritage Burger (shortrib, sirloin and prime ribeye burger with cheddar and garlic aioli); baby-back ribs with peanuts and mint; dumplings (like the beef-heart pierogi) and noodles; heirloom tomato pie with goat cheese and caramelized onions; a savory bone-in pork chop with Carolina Gold grits; and even the Heritage Cobb salad, which comes with coal-roasted chicken, Wisconsin horseradish cheddar and sous vide egg. And, yes, there are desserts here, too, including baked Alaska (a solid winner) as well as raspberry-and-vanilla cake and other items.
There’s also a pretty nifty wine list as well as a list of (reasonably priced) cocktails. I had the Upside Down and a Little Flirty—a heady but tasty mix of Imbue Pearl and Thorn, gin, sparkling wine and Luxardo Maraschino.
(By the way, this spot also serves breakfast seven days a week, with dishes such as ancient grain-and-wild rice oatmeal, fresh baked kolachki, and duck-confit biscuits and gravy.)
Note: Restaurant profiles/events are based on invitations arranged from restaurants and/or firms.