Heritage Restaurant Menu – Richmond, VA

Type : American restaurant

Location : Richmond, VA

Seasonal New American cuisine & standout craft cocktails in a contemporary, brick-walled space. Based on 466 reviews, the restaurant has received a rating of 4.6 stars. Price $$$

✔️ Dine-in ✔️ Takeout ✔️ No delivery

Heritage Restaurant 23220

Address:
1627 W Main St, Richmond, VA 23220

Phone: (804) 353-4060

Website:

Hours

Saturday 5–10 PM
Sunday Closed
Monday

(Labor Day)
Closed
Tuesday Closed
Wednesday 5–9 PM
Thursday 5–10 PM
Friday 5–10 PM

Menu

Drinks
Five String Serenade
grey goose vodka, rujero singani, almond orgeat, lemon, apricot, black strap bitters
Blame It On My Juice
appleton 12 yr rum, plantation original dark & smith & cross rums, jasmine, lime, passionfruit, peychaud’s bitters
Does This Spark Joy?
bombay sapphire east gin, junmai sake, yuzu cordial, ostervit, dry curacao, melon bitters
Main Street Buck
ancient age bourbon, our ginger beer, citrus
Bandit Boy
espolon reposado tequila, tamarind, becherovka, banana, cardamom, bitters
Cosmic Dancer
belle isle blood orange, blackstrap rum, honey, lemon, greek yogurt, poppyseed
Bitter About My Hot Friend
lunazul reposado tequila, campari, agave, lemon, chili pepper
Marquee Moon
woodford reserve rye, copper & kings brandy, underberg, lemon, cabernet, egg white
Vanishing Point
money shoulder scotch, lychee, zucca, batavia arrak, lemon
Ex Lion Tamer
oloroso sherry, averna, wray & nephew, benedictine, elisir novasalus, orange bitters
Green Manalishi
vida mezcal, jagermeister, branca menta, ancho reyes verde, lime, agave
Fear Of The Dark
wild turkey 101 bourbon, spiced stout syrup, clement shrubb orange, black walnut & house bitters
Bergamotto Martini
vodka: kopper kettle, Italicus rosolio di bergamotto, dolin blanc vermouth, orange bitters or gin: roku, Italicus rosolio di bergamotto, dolin dry vermouth, orange bitters
Caribe Negroni
don q anejo rum, pineapple & coconut oolong infused campari, antica torino
Shadowplay
george dickel rye, averna, nocino, turmeric, orange bitters
Cherry Valance (N/A)
cherry, lime, elderflower, orange blossom, soda
House Ginger Beer (N/A)
fresh juiced ginger, lime
Piña Fauxlata (N/A)
pineapple, coconut, lime, soda, cinnamon & chamomile bitters (optional)
Na-Groni (N/A)
stappi red bitter, vermouth tea syrup, juniper, soda, bitters (optional)
Avery (CO) Lager
Stillwater (MD?) Extra Dry Sake Saison
Pale Fire (VA) Deadly Rhythm Pale Ale
Bingo Beer Co (RVA) Black Lager
Potters (VA) Strawberry Ginger Cider
Prairie (OK) Vape Tricks Sour Ale Aged On Cherries
Captain Lawrence (NY) Hop Commander IPA
3 Fonteinen (BE) Oude Gueze
Short Throw (CT) Hazy IPA
Ballad (VA) Fast Mail Mild Ale
Oxbow (ME) Luppolo Hoppy Italian Pilsner
Prairie (OK) Birthday Bomb! Imperial Stout
Clausthauler
non-alcoholic
Staff Beer
drink like a cook first one comes in your very own koozie
Brut, MC Pherson, TX, NV
Brut Rose, Gruet, NM, NV
Brut, Laetitia, Arroyo Grande, CA, NV
Brut ‘Va Fizz,’ Thibaut-Janisson, VA, NV
Brut Rose, Caraccioli, Santa Lucia Highlands, CA ’09
(Dry) Rose Merlot Blend, Early Mountain Vineyards, VA ’17
Pinot Gris, Archery Summit, Willamette, OR ’16
Sauvignon Blanc, Grazon, UY ’17
Gruner Veltliner, Steininger, Kramptal, AT ’18
Chardonnay, 901 Summit, CA ’16
Sauvignon Blanc, Domaine Treuillet, Loire, FR ’17
Rhone Blend, Mcpherson, TX ’16
Riesling, A To Z, OR ’17
Chenin Blanc Blend, White Doe, CA ’13
Malvasia Bianca, Birichino, Monterey, CA ’16
Rhone Blend, Two Arrowheads, Paso Robles, CA ’13
Chardonnay Blend, Heinrich, AT ’17
Petit Manseng Blend, Early Mountain, VA ’16
Pinot Gris, Illahe, Willamette Valley, OR ’16
Rkatsiteli, Blenheim Vineyards, Monticello, VA ’17
Clairette, Adele, Rhone, FR ’17
Vermentino Blend, Edmunds St John, CA ’16
Garganega, Sandro De Bruno
(Dry) Riesling, North By Northwest, OR ’15
Trousseau Gris, Windgap, Rrv, CA ’17
Chardonnay, Early Moutain, VA ’16
Chardonnay, Brooklyn Oenology, North Fork, NY ’14
Grenache Blanc Blend ‘Gadabout’, Donkey & Goat, CA ’17
Albarino, Blenheim Vineyards, Monticello, VA ’17
Rhone Blend, Tablas Creek, Paso Robles, CA ’16
Riesling, Lightwell Survey, “Goodbye Horses”, VA ’15
Roussanne, Stolpman, Ballard Canyon, CA ’17
Riesling Blend, Lightwell Survey, “Hinterman”, VA ’16
Chardonnay, Trefethen, Oak Knoll, Napa, CA ’16
Chardonnay, Peugh Vineyard, Anthill Farms, Rrv, CA ’16
Pinot Noir, Johan Vineyards, Willamette Valley, OR ’12
Negroamaro, Pinataro, Puglia, IT ’17
Cabernet, Rhino, Paso Robles, CA ’16
Garnatxa Blend, Pares Balta, Penedes, ES ’16
Rhone Blend ‘Les Copains’ Mcpherson, TX ’16
Zinfandel Blend, Shebang, CA, NV
Tempranillo Blend, La Zorra, Galicia, ES ’17
Cabernet Sauvignon, True Myth, Paso Robles, CA ’16
Nebbiolo, Boniperti Vignaioli, IT ’16
Dolcetto, Walnut City, Willamette, OR ’14
Claret, Basel Cellars, Columbia Valley, WA ’14
Syrah, Terre Rouge, CA ’13
Montepulciano, Vino Di Bosco, Abruzzo, IT ’13
Pinot Noir, Ten Sisters, Marlborough, NZ ’16
Valdiguie, Folk Machine, Suisun Valley, CA ’17
Blaufrankish, Red Tail Ridge, Seneca Lake, NY, NV
Merlot, Williamsburg Winery, VA ’16
Malbec, Milbrandt, WA ’16
Cabernet Blend, Canto De Luna, Baja, MX ’17
Pinot Noir, Inman, Rrv, CA ’16
Cab Franc, Lightwell Survey, “Weird Ones”, VA ’16
Gamay, Chateau Thivin, Beaujolais, FR ’16
Malbec, Silvan Ridge, Rogue Valley, OR ’15
Syrah, Enfield Wine CA, Yorkville, CA ’15
Grenache, Birichino, Central Coast, CA ’17
Cab Franc, Phillippe Alliet, Chinon, FR ’16
Grenache, Birichino, Central Coast, CA ’16
Nerello Mascalese ‘Atneus’ Etna Rosso, IT ’11
Pinot Noir ‘Percheron’ Illahe, Willamette, OR ’17
Tannat, Upper Shirely, VA ’15
Cabernet Blend, Les Lunes, Carneros, CA ’15
Cabernet, Cru, Napa, CA ’16
Cabernet, Rafael Et Fils, Anderson Valley, CA ’14
Napa Red Blend, Prisoner, CA ’17
Viognier ‘Esoterica,’ Kent Rasmussen, CA ’06 $7.00
Vidal Blanc, Williamsburg Winery, VA ’09 $7.00
Black Muscat, Quady, CA $8.00
Cherry Reserve, Ch Grand Traverse, MI, NV $9.00
JTW’s Port, Thurston Wolfe, WA ’07 $7.00
Vintage Port, J Pedroncelli, Dry Creek, CA ’07 $9.00
Dinner
Pimento Croquettes
smoked tomato aioli
$6.00
Pork “Fries”
bbq, house pickles
$7.00
Smoked Fish Dip
house pickles, malt vinegar pita chips
$10.00
Fried Broccoli
yuzu kosho, Japanese mayo
$7.00
Cheese Plate
mustards, jam, toast, condiments
$14.00
Hummus
roasted garlic, peppadew pepper, oil oil, pita
$7.00
Gem Lettuce Wedge
herb “Caeser,” Parmesan, Hook’s bleu cheese, soft egg, crouton, white anchovy
$12.00
Mixed Greens Salad
local lettuces & herbs, winter vegetables, champagne vinaigrette
$11.00
Charcuterie
coppa, sopressata, pancetta, chicken liver-foie gras mousse, proscuitto di parma, pimento, mustards, jam, toast
$14.00
Tuna Tartare
ginger, white soy, scallion, wasabi, sesame cracker
$14.00
Fried VA Oysters
house pickles, old bay aioli
$15.00
Local Fluke
smashed potato, charred cauliflower, leeks, black truffle dashi
$30.00
Rockfish
almond romesco, chickpeas, escarole, castlevetrano olive, preserved lemon
$30.00
Roast Half Chicken
greens, Edwards’ country ham, shallot, Byrd Mill cheddar grits
$23.00
Housemade Pappardelle Bolognese
Autumn Olive Farms pork, VA beef, parmesan, parsley
$23.00
Housemade Mushroom Garganelli
haas mushrooms, caramelized onion, ricotta, cured egg yolk, kale
$21.00
Grass Fed VA Burger
bibb lettuce, onion jam, tomato, cheddar, smoked tomato aioli, brioche bun
$16.00
Beef Ribeye
scalloped potatoes, creamed spinach, black garlic
$32.00
Dessert
Dark Chocolate Tart
carmelized white chocolate, dulce de leche
$8.00
Cheesecake
black mission figs, pistachio streusel
$7.00
Chocolate Candy Bar
real nutella, candied rice crispies,”crunch,” toasted meringue
$7.00
Housemade Ice Cream Or Sorbet Trio $5.00
Artisanal Cheeses
mustards, jam, toast
$12.00
Zinfandel ‘Port’ Terra D’Oro, CA, NV $8.00
Apple “Port” Pippen Black, Foggy Ridge, VA, NV $9.00
Black Muscat, Quady, CA, NV $8.00
Late Harvest Vin D’Or, Rockbridge, VA, NV $8.00
Cherry Reserve, Ch Grand Traverse, MI, NV $8.00
Sherry, Lustau Don Nuno Oloroso, ES, NV $9.00
Cardamaro $8.00
Ramazotti Amaro $8.00
Yellow Chartreuse $16.00
Green Chartreuse $16.00
Benedictine $8.00
Brandy $10.00
Copper & Kings Brandy $10.00
Remy Martin VSOP $13.00
Busnel Calvados VSOP $10.00
Brunch
Pancakes
whipped honey butter, Vermont maple syrup
$12.00
Omelette O’The Day
hash browns
$12.00
Eggs Benny
our country ham, soft poached organic eggs, hollandaise, chives
$14.00
Ramen Bowl
braised pork belly, nori, kim chi, poached egg
$12.00
Biscuits & Gravy
our breakfast sausage, organic over easy eggs
$14.00
Chicken & Waffles
crispy strips, cheddar waffle, ‘hot’ honey, scallion
$14.00
French Toast
real nutella, candied pecan, “crunch”
$12.00
Big Hot Mess
pulled pork, potatoes, smoked cream cheese, tomato aioli, cheddar
$14.00
Big Hot Vegan Mess
seasonal veggies, potatoes
$12.00
Duck Hash
soft poached organic eggs, potato, onion, hollandaise, garlic, thyme
$14.00
Potatoes $2.50
Two Eggs $3.50
Side Pancakes $6.00
Challah Toast $3.00
Bacon $4.00

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Menu Photos

Photo Gallery

Order and Reservations

Reservations: heritagerva.comresy.com

Reviews

Crystal Koch
We went for a party of 11 and the restaurant was prepared for our gathering (there was a reservation made well in advance). The food was absolutely worth the price and the limited menu gives chefs the ability to focus on quality ingredients and easily changing the menu. The staff were excellent and helpful in every way. The kitchen definitely did a great job keeping up with 11 orders, my dairy restriction, and a friend’s nut allergy. Highly recommend this place if you’re looking for something different and high quality.

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Chris Friedemann
Excellent meal.

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Suzie Broome
We are a party of 3 travellers from Sydney Australia who eat out frequently. We dined at The Heritage on Thursday 13 July 2023.

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Daylan Ware
Pre set menu still with plenty of choices. All of the courses were delicious and very generous in sizes. In retrospect could’ve gone without the fried green tomatoes, still tasty but a little too much breading for my taste. My favorite was the Tuna Tartar and Mallard Duck.

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Frank
Outstanding! Awesome cocktails, curated by the bar manager, and the food was so good! Gotta get a reservation, but if you have a small party there is a good chance that you can get bar seating. Currently doing a prix fix menu. The black garlic pasta was amazing, and for desert get the candy bar.

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Ann Heerens
One of our favorite restaurants. Love the cocktails. I have always been blown away by the appetizers and entrees but the desserts this time were to die for. Oh and the staff is great

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Dave Watts
Heritage Restaurant is a very nice, stylish, New American restaurant on Richmond’s Main Street. It’s very crowded on Saturdays, so either have a reservation or be willing to wait an hour for walk-in seating – that’s what we did. There’s plenty to do to keep yourself occupied on Main St for an hour.

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Jeff Diamond
Food is still fantastic, but I much preferred the experience before they moved to the prix fixe model. I would love to be able to go there and not be required to pay for an appetizer or dessert, but unless you sit at the bar (which I do like to do) you have to get all three.

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Jessica Hill
We hadn’t visited Heritage in years but headed back last night to see what they’ve been up to. Wow. INCREDIBLE cocktails, wine, food, and service. We ordered the fried oysters which the chef made gluten free for me and they were so amazingly melt-in-your-mouth delicious. We also had the cheeseboard with foie gras, the rockfish, the ribeye, and a couple of handcrafted drinks that were wonderfully unique (mine was called Enter The Void). Everything we tried was truly delectable and the flavors/textures were 100% spot on with excellent wine pairings. One of the best meals we’ve had in awhile. Next time we will save room for dessert! I believe our server’s name was Casey- she was outstanding. We will be back for sure.

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PhillyNEFL
The booth by the door, next to the front windows are a tight fit. They have maximized their space with tables and seating for guest. So if it’s a full house it will feel like a full house. This placed seems to be very popular. You are treated like a VIP once you step inside. Our server was excellent. She knew the entire menu & drinks menu. The drink she suggested was delicious. In fact I had 2 of them

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