Heirloom's New Menu: Approachable, Comfortable
We visited Chef Clark Barlowe right before he debuted his new menu last week, a menu designed to still feature the farm-raised and foraged items he is known for while offering dishes with broader appeal. The result is a list offering familiar Southern comforts that still give the young chef some room to play. Straightforward dishes such as roast turkey with dressing and gravy share space with more adventurous items like chestnut soup garnished with fresh lemon balm. A fresh made pasta can change daily based on the chef's whim, and the chicken chips, made from crispy chicken skins, have converted even the skeptical.
Many of Barlowe's new dishes are finished off light flourishes that make a notable difference—homemade vinegars, fermented hot sauces, Barlowe's rooftop honey. Standout family recipes are showcased throughout the menu, as with the onion pie, whose simplicity belies its addictive quality. Below are more of the dishes now available on Heirloom's new menu.
BEETS & BUTTER LETTUCE SALAD. Shaved roasted beets and butter lettuce topped with a persimmon vinaigrette, Georgia olive oil, shaved black walnuts, and Goat Lady Dairy goat cheese.