VUE

Chef Viana applies his expertise to craing the menu at Heirloom Kitchen which is highly seasonal and changes weekly. "Everything that goes on the menu has to have some sort of interesting aspect to it," Chef Viana explained. "Even though we're in New Jersey, I want it to feel like the Lower East Side. It should be somewhat edgy, or fun, or whimsical, but still comfortable enough for someone in Old Bridge to want to order it." Many of the dishes are grounded in nostalgia and are somewhat representative of American food that we know and love just with a bit of a twist. For example, scallops get served with an Asian-inspired pesto made with sesame oil and shiso leaves instead of basil; foie gras is accompanied by rosemary ris- "oat"-o; and rice pudding has a Filipino twist with flavors of coconut and pandan. Heirloom Kitchen's collaboration dinners are perhaps an even hotter ticket, a talent showcase of the state's best culinary offerings. Chefs are seemingly out of their element in terms of equipment and setting but what guests can expect with every chef crossover is a show. ere might be some unexpected experimentation going on or you'll see chefs bouncing new ideas and flavor combinations by each other. e entire creative process is on display, including the chance to dine on some of the most forward-thinking dishes across North, Central and South Jersey. Some past Heirloom Kitchen mashups include meals by Common Lot, Turtle + e Wolf and Pig and Prince. While convenience is what guests of Heirloom Kitchen will find at their all-in-one business model, for Robinson and Viana, this multifaceted approach was a necessity. "We're able to keep costs down, keep our space active everyday and it's a niche offering that doesn't require a ton of people to perform," Viana explained. By providing one of the most modern dining experiences New Jersey has seen and offering what Food & Wine named as one of the "best cooking classes around the world," Heirloom Kitchen has found a way to fill two neighborhood voids at once.

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