A new venture from the soul food fella behind Relish and Warmdaddy's, Heirloom's decked out kinda like grandma's house, with folksy striped banquettes joining old bottles, dilapidated tools, and dirty mirrors -- whatever man, gram likes to party! -- amongst which they're serving an ever-changing menu of regional victuals from around the country prepped using old-school techniques.
Kicking your meal off are smaller goods like chestnut-smoked salmon pastrami w/ a sweet potato latke; deconstructed chowder w/ roasted shrimp, Tennessee-sourced Benton bacon, and pepper cream; a seared diver scallop on pork belly; and a rillette of duck leg confit w/ cherry-gooseberry jam dubbed Duck Duck Gooseberry, because they deemed Capture The Flagberry just too disruptive.
Pulling from map points so random the Big East thinks it's crazy, the big-stuff menu hosts Maine lobster w/ garnet yam dumplings, Nebraska beef short rib in sassafras glaze, Pennsylvania rack of lamb w/ red chile honey glaze and sauteed grapes, and super-luxurious Charleston Shrimp-Scallop Purloo, combining shellfish w/ gold rice, truffles, Tasso ham, and caviar -- a dish so decadent you'll probably want to consult your sturgeon.
On the drinks side, Heirloom's brewing their own sarsaparilla and root beer, but they're a BYO next to a state store, so they're also prepping in-the-works bourbon mixers, which grandma calls "totally boring parties with like, none of the hard stuff I need to have fun".