Heirloom Kitchen

Heirloom Kitchen is truly something special. From the moment we walked in, it felt warm, inviting, and perfectly set up for a cozy, hands-on cooking experience. We made garlic bread, seafood pasta, and other delicious bites with fresh ingredients while sipping wine and learning fun techniques along the way. The chefs were friendly, the kitchen was stunning, and the whole night had this dreamy, food-show vibe. Everything was so well-paced — we chopped, stirred, plated, and of course, devoured every bite. Whether you’re a seasoned cook or just want a fun night out, this is the kind of experience that leaves you full in every way. I left with a happy heart, a full stomach, and a camera roll of memories. Can’t wait to come back for another class!

Amazing food, great experience! Reservations are a must and they fill up quickly. We sat at the counter for two overlooking the pass (it's not like Hells Kitchen, very calm). The four course menu has options for everyone ($98 each), and is perfectly portioned. The Focaccia Bread w/ shrimp butter is an additional $15 and it is amazing. Overall, what I can remember, we had the Thai Toast w/pork collar, Hamachi w/blood orange, fresh made Kielbasa w/gastrique onions, fresh Agnolotti, Flat iron steak, smokey pork belly w/potato, warm chocolate mousse w/banana jam, apple something w/ something, anyways......it was all absolutely amazing! Every dish was unique with so many flavors that complemented each other perfectly. Each dish had 3-5 different ingredients/sauces , my explanation of the dishes

The food is delicious. Octopus was delicious. Duck is yummy. Desserts are okay but Rosemary ice cream - who would think - is delicious,

This was an extraordinary dining experience. The intention that went into every single detail of our night was magnificent. The service impeccable and the food...each course a masterpiece!

As new parents, we were genuinely excited to finally get out for a late dinner at Heirloom Kitchen. We arrived around 9:20 pm and were seated at the chef’s table closer to 10:00 pm, which we understood can happen with that style of dining. What was disappointing was the behavior of our waiter during the wait (man with long curly hair, worn in a pony tail). We later became aware that he was speaking about us to others behind our backs, saying we needed to “get a grip” and implying that we were fainting. That was never said by us. The only thing we mentioned was that we were tired, which felt completely reasonable given the hour and the fact that we are new parents. At no point were we rude, dramatic, or demanding. Hearing that our words were exaggerated and mocked instead of handled profe