Heirloom
American restaurant · Lewes ·
Creative American dishes in a large white Victorian house.
Creative American dishes in a large white Victorian house.
"A two-time James Beard Award semifinalist restaurant that champions a Delmarva farm-to-table ethos with seasonal menus highlighting regional produce and seafood—examples include heritage pork, pan-seared mahi mahi, sweet corn, and creative dishes like smoked goat-cheese ravioli. Desserts are inventive, such as a butternut squash cheesecake served with honey-orange pastry cream and crunchy pecans." - Tim Neville
"Heirloom in Doylestown features lunch and rotating weekly dinner menus rooted in New American cuisines with BYOB service. In the daytime, check out sandwiches such as the gochujang-brined brisket on focaccia; the roasted vegetable-loaded ciabatta; and the roasted turkey and avocado on sourdough. Evening options have included squash blossoms stuffed with scallops mousseline; burrata and berries; and bone-in pork Milanese." - Kristen Kwiatkowski
"You’d think that RIBTs (restaurants in beach towns) are only busy during the summer months, but Heirloom is worth seeking out year-round. Set in another Victorian home from the 1800s, the space is intimate and smells like freshly baked sourdough bread. The menu rotates monthly, but you’ll always find dishes that use produce and meats from Delaware farms. We’ve had things like house-stretched burrata and red beet terrines with scapes, and every plate looks like it could belong in the Biggs Museum of American Art. They focus on sustainable wines, locally brewed beers, and herbaceous cocktails, like their milk punch with hibiscus and orange tea." - nicole schumann
"Located in the lovely walkable town of Doylestown is BYOB dining spot Heirloom. Take your special someone for dinner at this State Street cafe after shopping around town and taking in the historical sights of this popular Bucks County locale. The seasonal dinner menu changes weekly, so there’s always something new to enjoy. Recent menu items have included butternut squash bisque, a burrata and apple starter, and a grilled swordfish entree served with chorizo, lentils, spinach, and za’atar roasted organic carrots." - Kristen Kwiatkowski
"You’d think that RIBTs (restaurants in beach towns) are only busy during the summer months, but Heirloom is worth seeking out year-round. Set in a Victorian home from the 1800s, the space is intimate and smells like freshly baked sourdough bread. The menu rotates monthly, but you’ll always find dishes that use produce and meats from Delaware farms. We’ve had things like house-stretched burrata and red beet terrines with scapes, and every plate looks like it could belong in the Biggs Museum of American Art. They focus on sustainable wines, locally brewed beers, and herbaceous cocktails, like their milk punch with hibiscus and orange tea." - Nicole Schumann
