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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.


2018 50 Best Restaurants

2018 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)

Fair Share Farm Chef Salad - crispy country ham, carrots, tomatoes, hardboiled egg, egg yolk, honey-mustard dressing

Stone Fruit and Butter Lettuce Salad - butter lettuce, yellow cling peaches, chick pea miso vinaigrette, green garlic, sourdough croutons

Fire Roasted Tomato Soup - black pepper oil, basil grilled cheese sandwich

Lightning Cakes – lion’s mane mushroom cakes, root vegetable slaw, Carolina Reaper pepper sauce 

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

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

Sturgeon BLT Sliders - Sturgeon bacon, tomatoes, lettuce, aioli, yeast rolls 

Entree (choice of one)

HFC (Heirloom Fried Chicken) - chef-foraged maitake mac & cheese, heirloom cabbage slaw, rooftop honey hot sauce

NC Yellowfin Tuna Steak - bamboo sticky rice, seaweed and radish salad, red miso vinaigrette

Shrimp & Grits - caviar grits, braised spring greens, anchovy-tomato vinaigrette

UAV Ricotta Ravioli - house egg yolk pasta, country ham, caramelized onion-pine broth, century garlic

Vegetarian Fried “Hen” - hen of the woods mushroom, garlic crushed potatoes, braised greens, ramp gravy

Seasonal NC Catch - field pea-mushroom succotash, wild alliums, clover vinaigrette

1-Pound Stuffed Meatball – house-made semolina spaghetti, broccoli florets, roasting jus

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

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, Outer Banks sand cured carrots and beets, sumac-duck jus

Dessert (choice of one)

Grandmom Tut’s Angel Food Cake - seasonal berries, rooftop Koji honey, Wicking Bed mint, Chantilly cream

Chocolate Sourdough Cake - Piedmont Bleus chocolate, wild yeast sourdough starter, Ran-Lew Dairy buttermilk glaze, seasonal flowers

Peach Pudding - house nilla wafers, doughnut peach pudding, whipped cream

Appalachian Baklava - house phyllo dough, rooftop honey, crème fraiche, chef-foraged black walnuts

Adult Milk Shake ($5 supplement) - with a boot of Bourbon

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