Each weekend, 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!
Both owner and operator, Neilly manages all things Heirloom Kitchen—cooking school, restaurant, and retail. Out of the gate, Neilly has 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 Supper Club Restuarant 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.
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.” Most recently, Chef Viana served as Executive Chef at the acclaimed Barrio Costero in Asbury Park.
Jason Robinson, owner and operator of Waveman Studio, manages Heirloom Kitchen’s design identity.
Robinson cut his teeth in New York where he worked for Scholastic Inc. designing book covers, posters, and a variety of teaching resources. During this time, he also designed playbills, band posters, and logos on the side. In 2012, Robinson launched Waveman Studio, incorporating a passion for illustration and comics into his portfolio of services.
View more of his work at wavemanstudio.com
—Food & Wine Magazine, 2015