Written by Donald A. Promnitz
Customers might be surprised to find that the Heirloom restaurant doesnâ€™t have tomatoes on the menu, but according to Head Chef Justin Shannon, thatâ€™s because they just arenâ€™t in season.
â€œTomatoes donâ€™t grow in December,â€ Shannon said. â€œSo we want to make sure that when tomatoes are in season, those products are driving the restaurant and those kind of fill up the menu.â€
In the meantime, Shannon and his kitchen staff are getting creative with seasonal vegetable including beets, carrots and cabbages. He said that a lot of restaurants are promoting farm-to-table fresh food, but Heirloom aims to practice what it preaches.
Opening its doors last Thursday in northeast Fresnoâ€™s Park Crossing Shopping Center, Heirloom was the idea of Brandon Smittcamp, Shannon, and Rema and Kevin Koligian.
â€œWe always wanted to do something that really represents everything that we do in the Valley,â€ Smittcamp said. â€œAll of the high-quality produce that we grow and put it in a casual environment where itâ€™s quick but youâ€™re not sacrificing quality for speed.â€
This quality also means a meal they say will leave the customer satisfied but not heavy. Instead of using fat, for example, Shannon said they rely on a wood-burning stove, burning peach and almond wood for flavor. In addition to fresh produce, the bread and pasta are also homemade.
â€œWe really want these techniques and quality to be across the board with anything that weâ€™re preparing and serving,â€ Koligian said.
Smittcamp and the Koligians also own and operate Butterfish, a series of poke bowl restaurants. There are currently three Butterfish locations, including across the street from Heirloom. Heirloom is located near the centerâ€™s anchor tenants Trader Joeâ€™s and Sportsmanâ€™s Warehouse.