oday's restaurant model is as tired
as its overworked employees.
at's why when Neilly Robinson
first opened up Heirloom Kitchen
in 2013, she did so with fresh eyes.
e mission back then, which still
holds true six years later, was to
create a culinary center whose focus
was on food education. A place where
you could take a cooking class and learn how to sear a
steak or hone your knife skills. Where you could purchase
artisan pots and pans or eclectic table settings. A place to
eat amongst friends and where the chefs are there to not only
cook your food, but to answer all your questions. Although
Heirloom Kitchen originated as a part-time retail boutique and
recreational cooking school, it has since introduced a weekend
farm-to-table restaurant and supper club helmed by Robinson's
right-hand man and James Beard Award-nominated chef David Viana.
BY ABBY MONTANEZ
V U E N J . C O M
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