Dining at Heritage was an enjoyable, thought-provoking experience. Over the course of 2.5 hours, we were presented with 8 courses of fresh, fine dining in a homey setting that was comfortable from the start. The meal was $150 per person, plus tip & tax. Whether food is worth that price for you or not is your own decision, but I can confidently say that if you approach Heritage with the mindset of learning about how flavors, textures, and freshness can enhance one another in new ways, you won't be disappointed.First course - Snacks (shrimp chips & dip, octopus skewer, turnip pickle), 3/5This was probably one of my least favorite courses--shrimp chips were somewhat unremarkable, and the dip was good, but not particularly memorable. Octopus skewers were definitely the highlight of this course. They were tender with a subtle smokiness, which complemented the chili crisp perfectly. Served with coconut water infused with red chai and pickled radish (turnip?), both of which were okay.Second course - Crème Caviar, 4.5/5Caviar served on a crème fraiche ice cream, topped with chives and olive oil. This dish was amazing, and all the elements complimented each other very well. The saltiness of the caviar cut through the richness of the ice cream perfectly, and both had subtle elements of sweetness that made for a very enjoyable experience. Third course - Kanpachi Crudo, 5/5One of my favorite dishes of the night, the Kanpachi Crudo served with fresh peas, mint, basil, and wood sorrel was a hit at the table. This dish screamed freshness--the fish was incredibly tender and I've never had snap peas so fresh and sweet before. Bitterness was nonapparent in this dish. I appreciated how this dish followed the crème caviar, which was heavy and had a saltier component in the caviar. Fourth course - Wild Foraged Mushrooms, 4.5/5A seared slice of mushroom served with pickled mushrooms, sunchoke stew, and sunchoke chips. I enjoyed the creativity of this dish, which seemed to me a reimagination of a steak au poivre/steak frites. While the "steak" was good, the star of this dish was clearly the sunchoke stew. Velvety, creamy, with earthy & umami flavor that brought the dish to life--I couldn't get enough of it. Fries and pickled mushrooms were a welcome addition to add texture and acidity to the dish, respectively.Fifth course - Seared Diver Scallop, 5/5The scallop course with Jamon, trout roe, and dashi butter was my favorite course of the night. Every element of the dish screamed umami without being overpowering in one aspect or another, or feeling over-the-top in a way that many "umami bomb" dishes often do. Scallop was seared a deep brown and served lightly rare inside, which I saw was a concern raised in another review, but given the quality of ingredients at Heritage, it didn't raise any cause for concern. It's not like they were raw, either--they melted in your mouth and had a great natural sweetness that paired well with the saltiness of the jamon, dashi butter, and roe.Sixth course - 32-Day Dry Aged Rib Chop, 4/5The steak tasted great, served rare with a side of chicken jus and (to my recollection) a celery root puree. I really enjoyed the combination of the steak with the jus, which tasted distinctly of red wine & chicken broth and had a glossy mouthfeel. The ravioli on the side I think was filled with mushrooms and pine nuts, and though the flavor left a bit to be desired for me, I thought it was clever that the ravioli "dough" was, in reality, a vegetable (again celery root?)Seventh course - Strawberry Riesling Granita, 4.5/5Like the Kanpachi Crudo, the wine shaved ice with lemon curd, finger lime, and fennel fronds was a welcome refresher after a rich, fatty dish. Hidden behind the lightly tart granita are small pearls of finger lime that add fun bursts of texture and acidity, akin to caviar in the previous dishes or popping boba in sweet drinks. It tied the motif of seafood throughout the entire meal together neatly. While the dish on paper may look dauntingly acidic, the lemon curd was actually sweeter and milder than I expected, which was pleasant. Eighth Course - Cocoa Craquelin, 3/5The Cocoa Craquelin was unfortunately the most disappointing dish of the night, but still tasted ok. Topped with a banana cremeux and filled with browned butter ganache, I found the craquelin to be quite stale in texture. Additionally, the dish was served on what appeared to be a bed of chocolate rice cereal, but they also possessed a stale texture that left much to be desired. Overall, the flavors of the final course were fine, but nothing to write home about. Service - 5/5Quality of service at Heritage was among the best I've ever had in my entire life, on par with the service I received at a Michelin-star sushi restaurant in which my party was the only one present. Everyone from our server to bussers and runners was extremely knowledgeable of the food/ingredients, and the attention to detail was remarkable.
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