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heritage.lb
Heritage, Long Beach
zero waste, tasting menu only
Michelin ✽ and Green ✽ by @fullbellyfoodgroup.lb
offsite farm + event space @heritagefarm.lb
Join us for a community beach cleanup at 72nd Place! We’re coming together to clean up one of Long Beach’s most impacted shoreline areas.
Our beach needs some serious TLC 🌊
This stretch of beach becomes a major catch zone for trash and debris after wind, tides, and rain.
We’ll have food & refreshments donated by our generous co-hosts + gloves and trash bags. There’s plenty of easy parking at the 72nd lot. 🌎
Hosted by:
@heritage.lb
@islettagency
@zuzuspetalseatery
@aldersage
@theatticonbroadway
@clayonfirst
@oliveandrose.lb
@coffeedrunk.co
@lbfoodcoma
RSVP on Eventbrite - linked in profile
Join us for a community beach cleanup at 72nd Place! We’re coming together to clean up one of Long Beach’s most impacted shoreline areas.
Our beach needs some serious TLC 🌊
This stretch of beach becomes a major catch zone for trash and debris after wind, tides, and rain.
We’ll have food & refreshments donated by our generous co-hosts + gloves and trash bags. There’s plenty of easy parking at the 72nd lot. 🌎
Hosted by:
@heritage.lb
@islettagency
@zuzuspetalseatery
@aldersage
@theatticonbroadway
@clayonfirst
@oliveandrose.lb
@coffeedrunk.co
@lbfoodcoma
RSVP on Eventbrite - linked in profile
Join us for a community beach cleanup at 72nd Place! We’re coming together to clean up one of Long Beach’s most impacted shoreline areas.
Our beach needs some serious TLC 🌊
This stretch of beach becomes a major catch zone for trash and debris after wind, tides, and rain.
We’ll have food & refreshments donated by our generous co-hosts + gloves and trash bags. There’s plenty of easy parking at the 72nd lot. 🌎
Hosted by:
@heritage.lb
@islettagency
@zuzuspetalseatery
@aldersage
@theatticonbroadway
@clayonfirst
@oliveandrose.lb
@coffeedrunk.co
@lbfoodcoma
RSVP on Eventbrite - linked in profile
Join us for a community beach cleanup at 72nd Place! We’re coming together to clean up one of Long Beach’s most impacted shoreline areas.
Our beach needs some serious TLC 🌊
This stretch of beach becomes a major catch zone for trash and debris after wind, tides, and rain.
We’ll have food & refreshments donated by our generous co-hosts + gloves and trash bags. There’s plenty of easy parking at the 72nd lot. 🌎
Hosted by:
@heritage.lb
@islettagency
@zuzuspetalseatery
@aldersage
@theatticonbroadway
@clayonfirst
@oliveandrose.lb
@coffeedrunk.co
@lbfoodcoma
RSVP on Eventbrite - linked in profile
Join us for a community beach cleanup at 72nd Place! We’re coming together to clean up one of Long Beach’s most impacted shoreline areas.
Our beach needs some serious TLC 🌊
This stretch of beach becomes a major catch zone for trash and debris after wind, tides, and rain.
We’ll have food & refreshments donated by our generous co-hosts + gloves and trash bags. There’s plenty of easy parking at the 72nd lot. 🌎
Hosted by:
@heritage.lb
@islettagency
@zuzuspetalseatery
@aldersage
@theatticonbroadway
@clayonfirst
@oliveandrose.lb
@coffeedrunk.co
@lbfoodcoma
RSVP on Eventbrite - linked in profile
Join us for a community beach cleanup at 72nd Place! We’re coming together to clean up one of Long Beach’s most impacted shoreline areas.
Our beach needs some serious TLC 🌊
This stretch of beach becomes a major catch zone for trash and debris after wind, tides, and rain.
We’ll have food & refreshments donated by our generous co-hosts + gloves and trash bags. There’s plenty of easy parking at the 72nd lot. 🌎
Hosted by:
@heritage.lb
@islettagency
@zuzuspetalseatery
@aldersage
@theatticonbroadway
@clayonfirst
@oliveandrose.lb
@coffeedrunk.co
@lbfoodcoma
RSVP on Eventbrite - linked in profile
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Spring archives.
6 Hour Smoked Heritage Pork
Mille-feuille
32-Day Dry Aged Rib Chop
Grilled Lamb Rack
Brown Butter Endive
Mussels
Ember Roasted Beets
U10 Diver Scallop
Anniversaries, promotions, birthdays... no matter the occasion, celebrate it with us at Heritage.
Line-caught Black Cod from the Channel Islands, grilled over live fire. Served with razor clams, artichoke purée, sous vide artichoke, and miner’s lettuce from @heritagefarm.lb.
The grill drives every smoky flavor on the menu managed with precision, presence, and control.
Meet Kai, our Sous Chef at Heritage.
She loves working in Heritage’s open kitchen, where she can interact directly with guests and be part of their experience. One of her favorite memories is when a couple came in for a birthday celebration, took a photo with the entire kitchen team, and returned exactly a year later remembering her. Moments like that are what make it all worth it to Kai.
Kai graduated valedictorian from the Culinary Institute of America and joined Heritage in March 2024 as a line cook. By January 2025, she had already worked her way up to Jr. Sous. With 5.5+ years of experience, she brings both skill and intention to everything she does.
Outside the kitchen, she’s a big Lakers fan. Days off mean games and snacks. She’s also into photography and hoping to get back into it soon.
Meet Kai, our Sous Chef at Heritage.
She loves working in Heritage’s open kitchen, where she can interact directly with guests and be part of their experience. One of her favorite memories is when a couple came in for a birthday celebration, took a photo with the entire kitchen team, and returned exactly a year later remembering her. Moments like that are what make it all worth it to Kai.
Kai graduated valedictorian from the Culinary Institute of America and joined Heritage in March 2024 as a line cook. By January 2025, she had already worked her way up to Jr. Sous. With 5.5+ years of experience, she brings both skill and intention to everything she does.
Outside the kitchen, she’s a big Lakers fan. Days off mean games and snacks. She’s also into photography and hoping to get back into it soon.
Meet Kai, our Sous Chef at Heritage.
She loves working in Heritage’s open kitchen, where she can interact directly with guests and be part of their experience. One of her favorite memories is when a couple came in for a birthday celebration, took a photo with the entire kitchen team, and returned exactly a year later remembering her. Moments like that are what make it all worth it to Kai.
Kai graduated valedictorian from the Culinary Institute of America and joined Heritage in March 2024 as a line cook. By January 2025, she had already worked her way up to Jr. Sous. With 5.5+ years of experience, she brings both skill and intention to everything she does.
Outside the kitchen, she’s a big Lakers fan. Days off mean games and snacks. She’s also into photography and hoping to get back into it soon.
Meet Kai, our Sous Chef at Heritage.
She loves working in Heritage’s open kitchen, where she can interact directly with guests and be part of their experience. One of her favorite memories is when a couple came in for a birthday celebration, took a photo with the entire kitchen team, and returned exactly a year later remembering her. Moments like that are what make it all worth it to Kai.
Kai graduated valedictorian from the Culinary Institute of America and joined Heritage in March 2024 as a line cook. By January 2025, she had already worked her way up to Jr. Sous. With 5.5+ years of experience, she brings both skill and intention to everything she does.
Outside the kitchen, she’s a big Lakers fan. Days off mean games and snacks. She’s also into photography and hoping to get back into it soon.
If you’ve never been to a Michelin-star restaurant, we have @heritage.lb in Long Beach. They’re our first and only, with both a Michelin-star and Michelin Green Star.
They’re our first solely use local seasonal ingredients curated from their farm in Long Beach, and from farmers markets.
The result is a nigh-zero waste dinner with fresh and layered textures.
The spring menu currently has kanpachi crudo, local abalone rice, diver scallop, line-caught cod, 32-day aged rib chop, cucumber granita with house cultured yogurt mousse, stroopwafel with basil ice cream, and more.
All in all, it’s a stunning dinner. Next time you’re looking to do something special, add Heritage to your list.
32-Day Aged Rib Chop
Morel mushroom, asparagus
Steak is sourced from @santacarotabeef in California’s Central Valley, where the cow are finished on a diet of upcycled carrots instead of corn.
The third and final bite of our Opening Snacks is our English Peas & Kaluga Caviar.
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