Heirloom Restaurant opened it’s doors in Charlotte in February of 2014. In the six years the restaurant has been a part of the Charlotte-area food scene it has garnered attention for not only being a one of the top restaurants in the area, but for it’s support of more than 70 farmers that supply its menu. Chef Clark Barlowe made Heirloom a shining example of the buy local movement.
“From the soap in the bathroom, to the salt on the table and the liquor and wine list, we support North Carolina farmers and products,” said Barlowe. “The farmers dictate what is on the menu at Heirloom by what is available seasonally. Our tasting menu changes daily and our main menu every three months.”
Friday, Dec. 20, is Barlowe’s last day as executive chef at Heirloom. The restaurant and it’s mission to promote local will continue without his leadership. Barlowe, is leaving for Eugene, Ore. with his wife.
Before leaving, I asked Barlowe what “taste of North Carolina” he would miss the most. He quickly listed several North Carolina products that will be missed – in no particular order.
Clark Barlowe’s Best of NC
- Lusty Monk Mustard, Asheville
- Cheerwine, Salisbury
- Jones Von Drehle Winery , Thurmond
- Fonta Flora Beers, Morganton
- Free Range Brewing, Charlotte
- OBX Sea Salt Company, Grandy
- Hmong Farmers Rice (Morganton)
- Sun Raised Farms Lamb, Cornelius
- Livermush and Mustard Biscuit, a truly North Carolina dish – and Heirloom restaurant makes his grandmothers recipe.