Heirloom Kitchen is an evolving culinary center. We are a Farm-to-Table Restaurant and Supper Club (offering Thursday through Sunday dinner service in an open kitchen), a recreational cooking school, and a retail boutique with a carefully curated selection of kitchenwares and table-top. We are committed to sourcing the finest quality ingredients and creating both elevated and interactive dining experiences.
RESTAURANT & SUPPER CLUB
Thursday through Sunday, Heirloom Kitchen transforms into a restaurant supper club. We offer chef’s table seating around our kitchen island where guests can watch Chef Viana and his team prepare and artfully present their dishes. Chef Viana’s menu, changing with the seasons, and often weekly, features modern, playful takes on American classics. Reservations and walk-ins welcome.
We offer a variety of recreational hands-on cooking classes. Examples include pasta-making, healthy cooking, ethnic cooking, basic skills, making the most of the season’s fresh produce, to digging into a four-course meal you’ve made yourself (with a little help from our prestigious chefs, local butcheries, fisheries, and farms).
Heirloom Kitchen seeks out artisanal items from around the globe to carry in its boutiques. With a keen eye for both form and function, we stock our shelves with our favorite kitchen tools & tabletop pieces.
Whether it be learning how to make pasta from scratch, picking up an unusual gift for a loved one, enjoying a hands on cooking class or a one of a kind dinner experience on Friday’s date night, Heirloom Kitchen offers a culinary center for all the foodies out there.
We are inspired by heirloom products, creative culinary discoveries, and the celebration of food!
Who We Are
Founder / Partner / Managing Director
Both owner and operator, Neilly manages all things Heirloom Kitchen—cooking school, restaurant, and retail. Originally founding Heirloom alongside her mother Judy Rosenblum, the pair attracted talented chefs from all over the tri-state area to collaborate in Heirloom’s open kitchen. Within its first year, Heirloom was named one of the “Best Cooking Classes Around the World,” by Food & Wine Magazine. In 2016, Neilly decided to evolve Heirloom’s retail and cooking school model by partnering with Chef David Viana and incorporating a Weekend Restaurant into the mix.
Recently, Neilly staged with Andy Clark at Moxie Bread Co in Louisville, Colorado where she elevated her baking skills and developed a serious passion for naturally leavened breads. Neilly bakes Heirloom’s sourdough bread in-house daily.
Partner / Executive Chef
After cooking with world-class chefs, including Bobby Flay, Anthony Bucco, and Michael White, and sharpening his skills in world-class kitchens such as Eleven Madison Park, and Two Star Michelin restaurant Villa Joya in Portugal, Chef Viana received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.” At Heirloom Kitchen, Chef Viana continues to impress, receiving three-and-a-half stars from The Star-Ledger within weeks of joining the team. Chef Viana was nominated for a James Beard Award—Best Chef in the Mid-Atlantic in 2018.
“Being in hospitality has enabled me to meet people from all over the world. Being curious about their lives and being able to share a little bit of my own all while providing guests with a special comfortable experience are the things that make us feel that shared humanity. These are all qualities that Heirloom Kitchen embodies. I have found many shared passions and loves in HK. I have been in the hospitality industry for over 10 years. I’ve met and served some of the finest chefs in the world as well as served some of the finest dishes in New York City while at Les Trois Chevaux in the West Village, after spending a few years at Lorena’s in Maplewood, New Jersey. At Heirloom, I share the love for approachable dishes made of the best, local ingredients. Growing much of my own food and supporting locals is something that is dear to my heart and something that is very prevalent in HK’s ethos. I get to spend my days and evenings in one of the most authentic, genuine dining establishments serving amazing food with one of the most authentically diverse staffs, what is there not to love?
Chef De Cuisine
Chef Zachary Abramzon started his culinary journey working in various kitchens in northern New Jersey, including Uproot, before taking a year sabbatical to travel the nordic countries and work in Michelin establishments such as Faviken and Cafe Nizza. These experiences cemented his keen interest in the New Nordic movement which he began sharing with the Heirloom family in 2019. Pulling from both his Ukrainian and Israeli roots, Zach also teaches some of our favorite cooking classes and creates some of our most inspired dishes at Heirloom Kitchen.
Chef Kat’s path to baking started early with her mother who “always wanted to be a baker.” After receiving her degree from Johnson and Wales University for Baking and Pastry Arts, Kat worked mostly in seasonal kitchens—a guiding tenet in her culinary life. Beginning with D’floret in Lambertville, NJ, Chef Kat has also worked at Pluckemin Inn (Bedminster, NJ), Baked (Tribeca, NYC), Ninety Acres (Peapack, NJ), and Hudson House (Jersey City), before joining the team here at Heirloom Kitchen.
Chef Kat’s path to baking began with a heartfelt inspiration from her mother who herself “always wanted to be a baker.” With a Bachelor’s Degree in Baking and Pastry Arts from Johnson and Wales University, Kat has dedicated herself to mastering the craft of creating exquisite desserts and baked goods. Studying abroad in Switzerland, Kat immersed herself in the rich traditions and techniques of European baking, adding an extra layer of refinement to her skills. Staying true to her belief in the beauty of seasonal ingredients, Kat has predominantly worked in seasonal kitchens throughout her career beginning with D’Floret in Lambertville, NJ with stops at Ninety Acres and Hudson House before finding a home at Heirloom Kitchen.
One of the top six new cooking schools in the country!
—Food & Wine Magazine, 2015
“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.”
—James Beard (Chef, Writer, Educator and Namesake of The James Beard Foundation)
Best Chef: Mid-Atlantic
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firstname.lastname@example.org | 3853 Route 516 Old Bridge, NJ 08857 | 732-727-9444
© Heirloom Kitchen, LLC. All rights reserved.
© Heirloom Kitchen, LLC. All rights reserved.