Heritage

Wow what a fun menu. There were so many surprises in every course. Loved watching the chefs prepare every dish and the service was great as well. Would definitely reccomend a bar seat.I've eaten a lot of michelin star meals this year but this one is near the top. So much creativity and honestly I don't want to spoil some courses but my favorite was the sablefish. It's served with jamon(think prosciutto) and also tasty sauce. The cook was perfect. Fish was falling apart. The ham was a perfect accent but the smoked roe was just genius. It made the fish flavor more pronounced but it also upped the smokiness of the dish. 12/10.

My girlfriends and I celebrated our bdays here and we were so excited to try the menu after hearing rave reviews and looking at their website and online pictures. It's located in LB and not anywhere that you can walk around afterwards. It's located next to apartments and homes so that is why parking is tough and they offer valet at a steep $25. They also only accept cash or Venmo for valet so be prepared. The restaurant itself is cute. I wish the open space kitchen had some vents or better air flow because you can smell the smoke from the kitchen and it gets into your hair and clothes. The staff are attentive and nice, always available to attend to you. They do not have a full bar and their drinks are wine based. I would say nothing special on their cocktails since it's all wine based and I would stick to their wine selection instead. The food was good, not great. Our faves were the caviar and like the other reviews, the caviar to crème fraîche ratio just did not make sense. The crème fraîche tasted like a sweet whipped cream. But we liked this dish. The stand out, has to be the fish. The skin was perfectly crispy and had great flavor. We also enjoyed the prawn cracker and could have had maybe three each. It was that light and airy and tasty. The providef three dessert dishes - this could've been cut down to 2 and instead provide another dish as part of the menu. Especially because none of the desserts were standouts...I didn't even take a pix. The remaining dishes were good but nothing amazing where we felt that it was special. I know Heritage is 1 star Michelin rated and overall, it's a great place. Unsure if it is Michelin good but I am not sure what that criteria is. I know raising costs for food is happening but I just don't know if $160/person is worthy for the omakase menu, especially when this place originally started at $110/person. So $50 increase over the last few years seems a little excessive. I would say there are places that you can spend more and have a much better meal. They did give us each a card to celebrate our bdays which is a nice touch. My gf's and I left happy about our meal and experience but not excited where we would come back or suggest it to friends and family. But it was on our list of places to try and we are glad we did.

I am fan of their seafood forward menu and commitment to highlighting local California cuisine and drinks. Overall, the entrees were excellent bites, but left more to be desired. I wish the entrees were slightly larger or the tasting menu included a few more savory courses. In total, there were 9 courses and I left still hungry. The staff are very busy and it can feel a bit rushed at times. The restaurant looks like a formerly renovated home, so the space is very intimate and the tables are quite close to each other. Street parking is virtually impossible in this neighborhood, expect to pay for their valet parking.Snack bites5/5 - Prawn cracker, great starter to the meal3/5 - Braised octopus, served in a wrap-like vehicle.1/5 - Pickled turnip, was too acidic and vinegary even as a pickle lover.4/5 - Crème caviar, the best caviar I've ever tasted, but the ratio to crème fraîche ice cream was not enough. It would have been nice to have another salty, crispy or potato element to go with it.3/5 - Kanpachi crudo, the fish was incredibly fresh and paired really well with the pickled macédoine vegetables. I couldn't really taste the carrot-ginger from the purée. 4/5 - Wild foraged mushrooms, this reminded me of a deconstructed mushroom soup with crane fraîche. I really enjoyed the sun choke stew with the hen of the woods and the crispy element really added to the dish. 5/5 - Rainbow trout with dashi butter and roe paired so well with the fish, I wish the skin were more crisp. 5/5 - Ribeye in reduction sauce was excellent and perfectly seared. The grilled endive on the side was divine, I loved the how well the sauce and Parmesan complemented the grilled bitterness of the endive.3/5 - Grilled strawberry, the strawberry granita had a great texture. The grilled flavor in strawberry wasn't really prominent. I enjoyed the mint in the dessert, but not so much the dill.5/5 - Cocoa craquelin, this was a crazy explosion of flavors! The brown butter ganache and banana crème tasted heavenly.5/5 - Basque cake, texturally it reminded me of a corner piece brownie. I loved this small and delicious dessert!

The food is amazing. Rotating season menu and every dish is just as good as the last. Well worth the price and we didn't leave hungry. Service was top notch too. New silverware for every dish. Beautiful Jono Pandolfi dining ware. It is extremely loud once the room fills and wine flows, surprisingly not due to the kitchen. They need acoustic treatment. My partner and I could not converse comfortably and struggled to hear the staff.Love the open kitchen. Watching the team work was like a beautiful ballet.

Wow! Bravo, Long Beach!! My husband and I went to dinner the other night. And we were blown away with how wonderful Heritage is. I already can't wait to go back! We made a last minute reservation and we are so glad we did it. The food is beautiful and so wonderfully prepared. The chef is really talented. We have been to many Michelin rated restaurants and I can see this one getting one or two more stars soon.The vibe is so chill inside. I felt so comfortable! It's in what looks like a craftsman home, the front dining room has a great view of the kitchen. There is valet parking for $25 right in front.

I have always wanted to come to Heritage, and finally on New Years Day, I decided to make it happen. It was undoubtedly the most extraordinary food I've ever eaten complemented by some of the most inviting service I have experienced. Heritage excels at creating unique, delectable fine dining dishes, without being pretentious.The Meal:1. Snacks - Shrimp Chip and Dip, Octopus skewer-the shrimp dip had a remarkably robust flavor. It was absolutely delicious, I didn't want to waste a single bite of that dip! The shrimp chip itself didn't have as much flavor so the dip itself shines brightly. -the octopus was perfectly cooked. The texture was perfect, not rubbery at all. It was a great way to start 2. Crème Caviar-Such an interesting experience. The caviar provided perfect pops of salinity complementing the luxurious ricotta ice cream. 3. Kanpachi Crudo with Snap Peas and Wood Sorrel-I absolutely love snap peas so this dish was perfect for me. The fish was light in taste and so fresh. I love that the snap peas come from their own urban farm. And there was a pea puree at the bottom of the dish that perfectly coated the fish. It provided a lovely sweet earthy flavor. And the dish was thoughtfully placed in the course of the meal because it was a perfect light respite to follow the crème caviar. 4. Wild Forage Mushroom with sunchoke stew-this sunchoke stew is truly something special. It had great depth that stood up to the umami of the mushroom. Which the mushroom was also perfectly cooked and had a beautifully firm texture. 5. Seared Diver Scallop with Jamón and smoked trout roe.- I am not exaggerating when I say this is the single best thing I have ever eaten. The scallop was absolutely cooked to perfection. It was a beautiful buttery texture, with just the right amount of sear. The Jamón provided the salinity and the perfect amount of fat to really make the scallop sing. I savored every bite of this dish. It was so delicious, I was compelled to tell Chef Kai, the chef in charge of scallops, just how amazing her dish was. 6. 32-Day Dry Aged Rib Chop with Oxtail ravioli.-I watched the chef in charge of grilling the meat pour his heart and soul into the perfectly grilled meat. And all of that passion translated into the best bite of steak I've ever had (my grandpa was a free-range cattle rancher so I've had my fair share of steaks!) This was a truly next-level piece of steak. And I absolutely loved the Oxtail ravioli with the celery root wrapper. The sauce that was served with the ravioli was divine. 7. Strawberry Riesling Granita with Lemon Curd-this dish was perfect for my palate. I love sweet with acidity, and these flavors marry together impeccably. There are also these tiny little spheres that you can't see throughout the dish, but you can feel them burst in your mouth. The texture was playful. The fennel provided an earthiness to round out the entire dish. And again, a thoughtful placement of this course, as it provided relief after the heavier scallop and steak.8. Coco Craquelin -I love Pâte à Choux and the chocolate and burnt banana flavors paired so well. I loved the cocoa crisps around the dish as well, I immediately was filled with nostalgia for my childhood cereal days.I highly recommend everyone ordering the wine pairing. Heritage has perfectly curated a selection of wines that really complement each dish. The wine that came with the mushroom course was the funkiest wine that I don't think I would drink on its own, but was perfectly paired with the foraged mushroom, adding another layer of flavor. Nicolas, who served all of the wines, was incredibly personable and knowledgeable when it came to all of the wines. I came by myself, and sat at the counter so I could watch the chefs create all of the beautiful dishes. Chef Daniel gave me a warm greeting me as soon as I sat down. And it was amazing to watch everyone so focused on their craft. I have to give a special shout out to Chef Kai. She is a force in the kitchen, and the sweetest, dopest person I've gotten to talk to in a long time. I watched her intently focused on all of her dishes, particularly her prep for the scallops and octopus. But when I tasted the scallop, I absolutely had to tell her that it was the singular best thing I had ever eaten in my life. We had a lovely conversation after that, and Chef Kai continued to be gracious with her time, and spent more time talking with me after the dinner service was over. You never expect interactions like this at any restaurant, let alone at a fine dining restaurant. It was truly special. All of the servers were welcoming and approachable as well. I need to give my fellow ginger recognition (I'm so sorry I don't remember your name!) because she was incredibly attentive, and so easy to talk to. And they had great music in the background! Everything from the Beatles to Missy Elliott. They have created an incredibly special vibe in the restaurant.

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.

I wanted to love this place. I just couldn't get there. I wanted to check another Michelin star off my list my last trip down to Long Beach and settled on Heritage. I grabbed a counter seat to enjoy the show as well, which I must admit was great. The good: the first few courses were very tasty. The service was exceptional. The view into the kitchen was fun and brought me back to my days working on the other side of a counter. The ok: the main protein was woefully undercooked. I understand that the chef felt it was the best way to serve it, but a warm exterior without a real crispy skin and a raw interior just doesn't do it for me. It wasn't awful, but it's disappointing to have the main protein in the menu be underwhelming. The bad: the dessert courses were really rough. The fig leaf ice cream was so over-powering with fig flavor that it was nearly syrupy. That was paired with a 20% petite Syrah wine which was...a choice. So sweet going with so sweet didn't work. Plus it was my 7th pour of the menu, and it was too much - definitely needed coffee before heading home. The last dessert was a pistachio pate a cheux that was dry and tasteless. Didn't even take a third bite. Overall it's ok. But at the price point and level of cookery I experienced, I can't fully recommend it, but it's not a total avoid.

Every. Single. Course. Was. Delicious. The food is so fresh, the flavors speak for themselves. Down to each side dish and component, no details were spared. The artichoke purée was so simple yet exquisite. The honeycomb was to die for. Our waiter made this dinner an experience. For our anniversary, we were gifted with champagne to start and a card at the end of the evening. We left with a goodie bag of tea, a honey stick and a lip balm. The level of thoughtfulness in the food and service were above and beyond. Cute vibe, feels like you're in someone's home for a meal - very relaxed and inviting at the same time. There is valet parking right outside. There is street parking available, but it might be a bit of a walk.

4.5/5 starsCame here to celebrate my boyfriend's birthday. We were able to find street parking in the neighborhood; otherwise, there is valet. This 1-star Michelin restaurant offers a rotating tasting menu only. Price is $150 per person. We got the following:1. Mushroom cappuccino: 4/5 stars - super unique and very strong mushroom flavor. A little on the salty side 2. Kanpachi crudo: 5/5 stars - amazingly fresh and soft. The combination of flavors from the persimmon, basil, and fennels was mind blowing. 3. Salt crusted celery root: 5/5 stars - this was surprisingly good! It was well cooked and packed with flavor especially with the black garlic sauce4. Grilled diver scallop: 4.5/5 stars - very tender, but maybe slightly undercooked. It also wasn't warm temperature-wise. 5. Hey brother baker country loaf: 4/5 stars - soft bread with delicious butter. Wasn't exceedingly special 6. Mt. lassen trout: 4.5/5 stars - I was expecting a warm, cooked trout, but it ended up being like a sashimi texture. I like sashimi, so it was enjoyable. The lentils on the bottom were tasty. 7. Fig leaf ice cream: 4.5/5 stars - strong, fruity flavor. The honeycomb on the bottom was delicious 8. Paris brest: 4/5 stars - didn't have much of a pistachio flavor, but I enjoyed the texture of the dessert. The chocolate on top was delishAt the end, they gave us a small bite of this sesame cracker, which was delicious Ambiance is quaint and wasn't anything extravagant. Service was good. Water was filled consistently. For my boyfriend's birthday, they gave him a candle and a card. Overall, I enjoyed all the dishes here! The dishes were so unique with an array of flavors/herbs! Super cool they use food from their garden and that they limit food waste by using as much of all the ingredients in their dishes as possible. Left full and satisfied!