8470 Bellhaven Blvd
Charlotte, NC 28216
To make a reservation for parties larger than 6 people, please call the restaurant at (704) 595-7710.
Please include any dietary restrictions or other special requests in your reservation. We are able to special order most wines (including those from outside of North Carolina) for your enjoyment with at least 5 days notice.
Heirloom Restaurant is the product of Chef Clark Barlowe’s North Carolina farm community upbringing and years of global travel. All ingredients that are brought in to Heirloom come from NC farms or producers, prompting a style best described as: Locally Sourced, Globally Inspired. This style of farm to table dining at Heirloom extends far beyond simply the food. From the Cocktail list focused strictly on NC distilleries, the wine list made up completely of NC vintages, the beer list sourcing only local craft breweries from Charlotte and the surrounding area, to the house music supplied from NC artists, Heirloom is North Carolina’s restaurant.
Dinner Tuesday-Thursday 5:00pm- 9:00pm, Friday-Saturday 5:00pm-10:00pm
$30 Wine & Tapas Package Menu:
chicken chips buttermilk dressing, Texas pete, rooftop honey
Pairing: Kali Hart Pinot Noir
½ dozen jarret bay oysters* : seasonal mignonette, cocktail sauce, citrus
Pairing: Francois Montand Blanc de Blanc
NC lump crab bites : mushroom ragout, grilled red onion, persillade sauce
Pairing: Shelton Vineyards Sauvignon Blanc
Sun Raised Farm Lamb Sausage: garlic crushed potatoes, lamb jus
Pairing: Ancient Peaks Winery Zinfandel
Fried Pickles: dusty foothills hot sauce, crema
Pairing: Shelton Vineyards “Estate” Chardonnay
Farro Risotto: fresh herbs, blue hubbard squash, pecans, pecorino cheese
Pairing: AA Badenhorst Chenin Blanc
Cheese & Charcuterie: daily selection of NC cheese and charcuterie with seasonal garnishes
Pairing: Raylen Vineyards “Carolinius”
~ Pairings are simply our suggestions. All by the glass wines are available for wine and tapas week.
*Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness