Watch Chef Kelly "Shibumi" Jones, NYC chef turned Hudson Valley supper-club owner and longtime Heritage customer, prepare a heritage boston butt using this method with an at home sous vide machine and tools you can find in any kitchen. Shibumi's method creates a boston butt that looks and tastes like it was cooked for hours on a BBQ with little to no clean-up!
Kimbap is a Korean rice roll wrapped in seaweed. Kim means seaweed and bap means cooked rice. The traditional kimbap filling is Danmuji or pickled daikon radish. Chef Eunjo Park’s variation on this Korean staple is a savory delicacy Pork Jowl Bacon BLT Kimbap.
Formed during the pandemic by Brooklyn natives Sib, Midi & Jordan, Shmackwich began as a pop up concept serving only Wagyu Chopped Cheese — a ground beef sandwich made on a grill. Chef Sib's version features heritage Wagyu beef, cheese, roasted tomato aioli, spice mix, lettuce, and tomato on a freshly baked baguette.
The nutcracker is to New York City's beaches and parks what the chopped cheese is to our delis — totally ubiquitous and a guilty pleasure that never disappoints. Charismatic “beachtenders” hawk these colorful and boozy concoctions all summer long anywhere crowds gather. I can’t compete with these all-stars on their turf, so I hunkered down behind the bar to come up with these love letters to these NYC icons.
In the 20 years we've been slinging Heritage burgers, we've come to learn that our bold and beefy half-pound Wagyu beef patties are more than a top-notch show-piece layered between a bun. We love seeing them divided to make these smaller amazingly delicious smash burgers. It's a grind that is as good as a standing ribeye roast, but beef that can be incorporated into everyday meals.
Heritage Meatloaf. Hear us out here! Not all loaves are the same. We set out to create a better loaf starting with our rich Waygu ground beef that comes in patty form but is a feed-the-family workhorse, then raised the bar with high-quality ingredients and amped it all up with punches of umami.
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