About Clark Barlowe

Chef Clark Barlowe began his culinary career attending Johnson and Wales in Charlotte, NC. Clark also had stints at some of the world’s top restaurants in his hometown of Lenoir, Napa Valley, Washington DC, Bermuda, and even El Bulli in Spain. He returned to North Carolina to open his dream restaurant- Heirloom, creating original and unique dishes that reflect his travels and training.

My Venues

  • Heirloom
    8470 Belhaven Boulevard, Charlotte, NC 28216
    Charlotte, NC

Behind the Scenes

"I finally found your source for NC Szechuan Peppercorns @kathleenpurvis and I couldn’t be more excited. Right place, right time at the Yorkmont Farmer’s Market this morning to meet, Who, yep that’s his name. Only one bag this week, but I’ve got an order for plenty more next week. NC Szechuan Peppercorns?!? Go figure, these will make the tasting menu at @heirloomrestnc starting on Tuesday so stop by and try them for yourself! #szechuanpepper"
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"I rarely allow products, let alone produce from outside of NC into @heirloomrestnc Not because there aren’t great farmers and producers in other states, but because our mission is to honor NC farmers and producers through our work. That all being said when @nat_bradford calls and offers you some of his family’s famous collards, how could I possibly turn that down? Thank you Nat for coming to visit and allowing us the opportunity to showcase your team’s hard work. These collards are truly out of this world, stems tender to the base, so we get to utilize 100%, not that we weren’t going to do that already. I really can’t wait to get working with these! #collards @bradford_watermelons"
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"My morning prep guy, Brian, has been with me for over 4 years now at @heirloomrestnc He’s a rockstar and has a passion for pasta, soups, and braises. The perfect combination for someone in his role. We’re changing up the menu tonight with some new fun pastas so Brian has decided to bust out both of our @kitchenaidusa attachments to double up on his prep. The sound I could live without, the results I absolutely couldn’t. #pasta #prepguy"
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"Black Locust Flowers, one of my favorite Spring ingredients. Traditional Appalachian recipes call for the clusters to be fried as fritters and while we’ve done that in years past at @heirloomrestnc I’ve got a few new ideas in mind for this year. Stop by this weekend and see what we’re working on, I promise it will be delicious. #blacklocust"
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"The tops aren’t 100% perfect but these turkey eggs were just too beautiful for the shells to end up in the compost. There was also the added benefit of teaching the @heirloomrestnc staff one of my commis tasks circa 2007 at @_tfl_ Look for these in the coming weeks on the Heirloom tasting menu. It’s going to be eggcellent...😉"
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At My Venues