Heirloom Sets Opening Date, Menu For Doylestown Restaurant

DOYLESTOWN, PA — Heirloom has announced an opening date for its E. State St farm-to-table restaurant. The eatery — which will serve breakfast, lunch, and brunch — plans to open on July 14.

Chef/owner Tim Pervizi will be serving his dishes out of the space most recently occupied by Blu Mediterranean Grill.

Pervizi, who spoke with Patch this winter as he was preparing for his debut, explained the concept of Heirloom: think of a homey and bright country kitchen that serves up locally-sourced breakfast and lunch items made from high-quality ingredients.

The menu, which Pervizi shared with Patch this week includes an array of eggs, sandwiches, salads, burgers, and more.

Here are some menu highlights:

You can view the full menus below

BREAKFAST

• Heirloom Benedict: summer corn arancini, braised pork belly, poached eggs, heirloom tomato, roasted garlic hollandaise, arugula and pickled onion salad, sicilian salsa verde
• Classic Benedict: philly muffin, canadian bacon, poached eggs, hollandaise, breakfast potatoes
• B.E.T.C.H.: house cured bacon, fried egg, heirloom tomato, sharp cheddar, roasted garlic hollandaise, sweet potato bun
• Dutch pancake: cast iron dutch style ricotta pancake, warm maple syrup

LUNCH

• Crab and avocado salad: jumbo lump crab, avocado half, tomato, cucumber, pickled red onion, red bell peppers, lemon, olive oil, cilantro
• Crab tagliatelle: fresh tagliatelle, jumbo lump crab, summer corn, english peas, mint, sicilian bread crumbs, charred lemon
• Stuffed zucchini: peperonata agrodolce, zucchini, black and tan rice, herb salad
• Cider brined turkey sandwich: marinated peppers, watercress, lemon dijon aioli,
  multigrain bread
• The H burger: two 4 oz. angus beef patties, bacon onion jam, sharp cheddar, pickled red onion, sweet potato bun
• Vegan burger: jasmine rice, roasted seasonal vegetable blend, garlic confit, crushed avocado, pickled red onion, sweet potato bun

BRUNCH

• Avocado fries: fried avocado slices, chipotle aioli, citrus, cilantro
• Cucumber and watermelon salad: chili lime marinated watermelon, cucumber, feta, mint, aged balsamic, scallions, toasted sesame, fleur de sel
• Crab cake Benedict: jumbo lump crab cake, poached eggs, old bay, hollandaise, sauteed spinach, breakfast potatoes
• Challah French toast: thick cut pullman style challah, vanilla egg batter, warm maple syrup

"Part of what I love about breakfast and lunch is that it transcends a lot of genres," Pervizi told Patch over the winter.

The core of Heirloom's concept is in its ingredients, Pervizi explained. He will source local products from area farms and producers.

Heirloom will be a place where people will come not just to eat a meal, but to be nourished and enjoy the process, Pervizi hopes. "It's real food, real cooking, and real people serving it to you," he said.

It will be an open kitchen-style establishment, with a live edge wood countertop from Bucks County Hardwoods. The 12-foot long piece of walnut will separate the diners from the kitchen.

Pervizi first began working in restaurants at 16 as a busboy and went on to train at The Culinary Institute of America before moving to the Pacific Northwest to serve as a sous chef at the Sunriver Resort in Central Oregon.

When he returned to the East Coast in 2008, he worked alongside renowned chefs in some of Manhattan’s most well-known restaurants: Esca, under James Beard award-winner David Pasternack and at Avoce Columbus, as part of Food & Wine Best New Chef Missy Robbins’ opening team.

In 2011, Pervizi moved to the area to become executive sous chef for the Philadelphia Cricket Club and later served as executive chef at Huntingdon Valley Country Club.

Heirloom will be a BYO establishment. The address is 54 East State Street, Doylestown

Here are the menus:

BREAKFAST

LUNCH

BRUNCH