At Heirloom in Lewes, DE, local sourcing of fresh ingredients is a priority. Everything is scratch-made including the pasta, bread, butter, condiments, and desserts. Most of the produce is organically grown or hydroponically grown and local when in season. The beef is pasture-raised but grain-finished, and the pork is pasture-raised as well. We were unable to confirm if the feed for either was non-GMO. The chicken is pasture-raised and supplemented with organic feed. The seafood is wild-caught and local.
The limited menu changes weekly and usually offers entrees that include a chicken dish, 1 or 2 seafood dishes, pork chop, steak, and or duck breast entrees. A handful of appetizers such as House Stretched Burrata, Venison Tartare, and Kennett Square Mushroom Soup. You’ll also find several side dishes, cheese and charcuterie boards, and a few house desserts. The bar offers local craft beers, sustainable wines, and seasonally crafted cocktails.
What I Ordered
I sampled 3 different entrees during 2 separate visits to Heirloom. Amish Chicken over Polenta with Roasted Kohlrabi, English Peas, and Hen of the Woods Mushrooms was my first choice. And an exceptional choice it was! The ultra-moist brined chicken with perfectly browned skin was a dish that dreams are made of. The warm and buttery polenta was piled high with slices of roasted Kohlrabi, tender peas, mushrooms, and micro-greens which proved to be a perfect medley to accompany the savory chicken that was tender enough to cut with a fork. Divinity was experienced on my next visit as well, this time ordering Ocean City Scallops atop a Sweet Corn Cream with scattered Oyster Mushrooms, Blistered Okra, Charred Pearl Onions, and Roasted Corn. Adorned with a sweet and tangy Peach Gastrique, the succulent Seared Scallops were the star of the show, so tender and perfect. Lastly, I sampled the Flank Steak draped with roasted cubed potatoes, shaved radish, and micro-greens. This dish was good, but not great. While the other 2 entrees were exquisite, this lacked anything special. What’s most memorable is the house-made Blueberry Thyme Butter served with house sourdough. There are no words to describe this heaven-sent seductively sweet butter that was good enough to eat by itself. I will never look at butter the same way again, a life-changing dining experience for me.
Located in an old Victorian white house with red shutters, Heirloom is a fine-dining establishment with indoor and outdoor dining and an intimate bar inside. Wood floors, lightly colored walls, and several different rooms provide table seating indoors with a lovely patio along the side of the restaurant. The staff were professional and on point during both visits.
Reservations are a must at Heirloom. Expect to be impressed with a white tablecloth experience and memorable dishes made with fresh, local, and clean ingredients, 7 nights a week. Heirloom is a must-stop-here-now kinda place, after you make a reservation, of course.