Can’t even consider going until they post a menu on their websit so I can see if my vegetarian girlfriend can eat there too.

heirloom refers to a lineage of vegetables not specific to tomatoes, dumbass

I don’t know which is more annoying – an internet honeybadger griping for a restauranteur to “cook with the seasons” or the fact that (likely) imported burrata and out of season imported heirloom tomatoes make up the first item on a “local, seasonal” menu.

It is impossible to be truly “local and seasonal” and run a year-round business. It’s great to source much as possible as locally as possible, but feeding fancy meals to hundreds of people every day/week necessitates a global food economy. The Cult of Local is out of control, and obnoxiously holier than thou.

I think Al Paris sources as much local as he can, but also realizes that he needs to have other American sources. Nothing “imported”. Burrata cheese at Heirloom is American, as is the Duroc and Berkshire pork on the menu. This place isn’t about only “local and seasonal”, and as Bad Jack correctly states, you can’t realistically run a year-round business toeing to that line. Heirloom is more about reviving forgotten ingredients, flavors and preparations and putting them into a modern context, without being precious and pretentious. I’ve eaten a bunch of the menu already, and it’s hearty, clean, uncomplicated and actually refreshing. Some of the plate combinations are flat out eye-opening. Paris seriously researches these older recipes and ingredients, and tries to find local sources for as much as possible, as much as I have been able to observe so far.