Heritage Restaurant

Heritage Restaurant zero waste, tasting menu only, Michelin ✽ and Green ✽ by Phil and Lauren Pretty

At Heritage we strive to make an experience that’s different than others. Let us take you on a journey through our lens....
10/01/2026

At Heritage we strive to make an experience that’s different than others. Let us take you on a journey through our lens. Also last chance to try the summer menu before we change it. Changes are starting this weekend. Hope to see you soon. Chef

09/30/2026

POV at the chefs counter!!

We are starting R&D on a new fall menu. Although the weather tells us something different we still have to plan. As the ...
09/23/2026

We are starting R&D on a new fall menu. Although the weather tells us something different we still have to plan. As the seasons come and go we stay ready for what’s to come. We are most excited about cooking Lamb, local Rockfish, root vegetables and braised greens. Keep watching to see what’s to come!

This is our mango froyo made with our 4 year old culture. We serve it with mango nectar, sweet and sour pickled mango an...
09/19/2026

This is our mango froyo made with our 4 year old culture. We serve it with mango nectar, sweet and sour pickled mango and a granita made with basil and cucumber. It’s finished with a dusting of espelette pepper. Fresh bright with an unexpected pop of spice. Very reminiscent of street fruit.

Heritage kitchen roll call. Our small but mighty team! Chef, Sous Chef Kai, Pastry Sous Chef Russ, live fire baddass Nat...
09/17/2026

Heritage kitchen roll call. Our small but mighty team! Chef, Sous Chef Kai, Pastry Sous Chef Russ, live fire baddass Nate, The nicest cook ever Yuka! You will see this team at the pass putting out your food on a nightly basis. Come say hi when you pass by the kitchen.

09/15/2026

Dungeness Crab on Hey Brother Baker brioche with crab fat aioli, pickled apple, celery and soft herbs from our farm.

This is our grilled local Channel islands Cod. For this summer iteration we serve it with corn soubise, shish*to peppers...
09/10/2026

This is our grilled local Channel islands Cod. For this summer iteration we serve it with corn soubise, shish*to peppers, shell beans and sweet one hundred tomatoes which are glazed in a lobster broth. Stay cool out there y’all!!

09/08/2026

At Heritage we utilize every part of the duck. This is a true zero waste product. In the video we show our process for this seasons set. Please enjoy and let us know if you have any questions.

Our final dessert is made up of a 66% chocolate cremeux molded over a dark chocolate cake served with a chocolate pastry...
09/05/2026

Our final dessert is made up of a 66% chocolate cremeux molded over a dark chocolate cake served with a chocolate pastry cream, tangerine gel and a h**p seed tuile. Perfect ending to the meal.

Our Maitake mushroom rice  We cook koshihikari rice in a reduced mushroom stock and finish it with a generous amount of ...
09/02/2026

Our Maitake mushroom rice
We cook koshihikari rice in a reduced mushroom stock and finish it with a generous amount of really good butter and a black garlic aioli for umami. The mushroom it’s self is grilled over post oak and served over top of the rice. We garnish it with crispy leeks for texture and herb dust for depth.

08/26/2026

September reservations are open.

Fall 2026 at Heritage. Featuring new dishes and returning favorites that showcase seasonal ingredients and our continued...
08/25/2026

Fall 2026 at Heritage. Featuring new dishes and returning favorites that showcase seasonal ingredients and our continued commitment to zero waste.⁠
⁠
Crab Toast⁠
Uni Panna Cotta⁠
Maitake Mushroom⁠
Black Cod⁠
Aged Duck⁠
Mango Froyo⁠
H**p Seed Tuile

Address

2030 E 7TH Street
Long Beach, CA
90804

Opening Hours

Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm

Telephone

(562) 343-1068

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