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8470 Bellhaven Boulevard

Charlotte, NC 28216




Heirloom is North Carolina's restaurant. A short drive from Uptown, the restaurant’s every ingredient in house is sourced from a NC farmer or artisan producer. This philosophy comes from Chef/Owner Clark Barlowe's extensive traveling coupled with his upbringing in Western NC: food that is globally inspired, locally sourced. The local mantra extends beyond just the food to include a wine list completely from NC, a full bar of NC-only spirits, and beers sourced strictly from Charlotte breweries. From his time at two of the world’s #1 restaurants, Chef Clark through Heirloom looks to bring Charlotte dining to the next level.


Charlotte Magazine new logo small2018 50 Best Restaurants

2017 BOB Awards winner: Voters' Choice, Best Farm-to-Table


$35 per person (does not include tax or gratuity)

 All dietary restrictions can be accommodated with 24 hours’ notice.

Appetizer (choice of one)

Fall Vegetable Salad - heirloom lettuce, radish, turnip, fresh ricotta, poppy seed vinaigrette

Arugula Salad - pickled cherry, persimmon, charred yellow onion, pecans, extra virgin olive oil

Bermuda Fish Chowder - NC golden tile fish, crema, sherry peppers,toasted croutons

Lightning Cakes – Lion’s Mane mushroom cakes, root vegetable slaw, Carolina Reaper pepper sauce

Chicken Chips/Fried Pickles - buttermilk dressing, Texas Pete, rooftop honey

1/2 Dozen Jarret Bay Oysters - broiled, Carolinafeller, or raw 

Cheese & Charcuterie Plate - daily selection of NC farm and Orrman’s Cheese Shop cheeses and charcuterie with seasonal garnishes

Sweet Potato Papas Bravas - purple sweet potatoes, goldenrod crema, Carolina trout roe, salad burnet, freeze dried carrot

Entree (choice of one)

HFC (Heirloom Fried Chicken) – Chef-foraged porcini mac & cheese, Heirloom cabbage slaw, rooftop honey hot sauce

Pork Milanese - beet-sweet potato gnocchi, collard green salad, crab apple-thyme sauce

NC Lump Crab Cakes - Carolina Gold fried rice, jalapeno slaw, rouille sauce

Shrimp & Grits - she crab grits, braised fall greens, anchovy-tomato vinaigrette

Seasonal NC Catch  - black rice-butternut squash cake, wild mushrooms, mint, parsley, kombu pan sauce

Burger Board - sautéed mushrooms, Sottocenere cheese, caramelized onions, Yukon Gold potato fries

What’s up Doc Pasta - house carrot farfalle, kale pesto, Cackleberry farmstead cheese, rabbit, beets

Farro Risotto- fresh herbs, Blue Hubbard squash, pecans, Pecorino cheese

Mills Family Farm Ribeye Steak ($10 supplement) - garlic crushed potatoes, applewood bacon, Brussels sprouts, beef jus

Duck Confit ($10 supplement) - Aunt Nancy’s onion pie, broccoli and peppers, sumac-duck jus

Dessert (choice of one)

BFD - Laughing Owl cinnamon-sugar popcorn, chef-foraged black walnuts, Anson Mills steel-cut oats, molasses, Ma Cha’s Persimmon, Ran-Lew dairy milk

Duck Fat Funnel Cake - mixed berry sauce, powdered sugar, rooftop honey, Homeland dairy whipped cream 

Black Heart Forest Cake - black staining polypore chocolate cake, Black Heart cherry compote, chocolate soil, chocolate sauce, Chantilly, chef-foraged reindeer moss

Persimmon Pie - caramel, persimmon puree, vanilla ice cream, pie crust, pecans


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