Exploring the new and approachable a la carte menu
HEIRLOOM IS UNDERGOING some big changes. The original 12-course tasting menu is no longer. Frank Scibelli, Charlotte’s ubiquitous restaurateur, signed on as the restaurant’s first partner. Marketing firm Plaid Penguin redrew the restaurant’s branding. And a remodel or move is brewing.
Chef Clark Barlowe is stepping outside his comfort zone and embracing a new perspective.
“What it comes down to is a renewed sense of the hospitality industry,” Barlowe says. “I want everyone to have a great experience.” The chef and original owner hopes to draw more diners who come in more frequently, and was concerned that the 12-course menu wasn’t relatable for most diners. The strategy is to keep his inventive tasting menu, now offered as six courses ($70), but add approachable a la carte options for guests who “may just want a soup and a salad.”
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