Heritage cuisine – the ambitious Central Jersey dining / cooking school / boutique club whose culinary style could be described as fancy and not pretentious – comes to Philadelphia to run a six-week pop-up restaurant from November 10 to December 18.
Neilly Robinson and Executive Chef David Viana will take over the space at 931 Spring Garden St., last occupied by W / NW / N.
Their friend Ricardo Rodriguez of Miami Beach’s Broken Shaker will run the bar, where the cocktail menu will be complemented by wines from predominantly female winemakers.
It will be a three course dinner at $ 55. The first reservations are now live on Tock, and the following spaces will be available at 5:00 p.m. on Sundays prior to each week of service.
Viana, a 2018 James Beard Award semi-finalist for Best Chef: Mid-Atlantic and a contender on The best chefs 16th Season, says the menu will evolve “slowly”, with one dish coming off the menu to be replaced with something new. He never repeats a dish, even at Heirloom, which is in Old Bridge, NJ
Examples: tuna tartare with jalapeño, shallot, scallion, herb yogurt and pickled ginger sorbet; agnolotti paella with peas, sofrito, paprika and saffron orange; and duck with a fritter of foie gras, cauliflower, pistachio, wheat grains and apple cider juice.
Viana and Robinson were planning to open a restaurant in Philadelphia and were about to sign a lease across the street at 915 Spring Garden St. just at the start of the pandemic. But they scuttled the plan – and returned $ 1.5 million in investments – due to the uncertainty. They turned to another project, a Portuguese restaurant named Lita, which they will open in New Jersey in 2022.
Vincent Stipo, an MSC real estate broker working with owner Craig Grossman at 915 Spring Garden, suggested they operate a Heirloom Kitchen pop-up “just to activate the space and draw attention to the neighborhood,” said Robinson. “We saw some good bones in there.”
Drexel University graduates Viana and Robinson say they like to dine out “for sport,” frequenting restaurants in Philadelphia. “This is how we get better at what we do,” said Robinson.
“We love the culture of Philly,” said Viana, referring not only to the chef community, but also to the customers he sees at Old Bridge. “They are passionate people.