Clark Barlowe

Chef, Owner
Clark Barlowe

Charlotte

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.

Where I Go Out

At My Venues

Flank Steak with Turnip and Goat Milk Puree
$, American, Southern / Soul, Oakdale South
"From last night’s tasting menu at @heirloomrestnc ~ @harmonyridgefarms Turnip and Goat Milk Puree, @hoffmanheirlooms Green Onions, @eastern_carolina_organics Unripe Strawberries, @urbangourmetfarms Maitake, @_broken_mold Koji @millsfamilyfarmnc Flank Steak, Beef Jus. We’re closed today and tomorrow but stop in next week for more awesome dishes like this. Spring is just getting warmed up! #steak"
At my venues
NC Yellow Fin roasted over NC Organic Virginia Sweet Tobacco
$, American, Southern / Soul, Oakdale South
"My favorite course from last night’s @croze_napa Dinner at @heirloomrestnc So much so that we will be running it on the tasting menu tonight and tomorrow and possibly Friday depending on how quickly it sells. NC Yellow Fin Roasted over NC Organic Virginia Sweet Tobacco grown by Sun Butler in Whitecross, NC. We serve it with Purple Top Turnips, Celery Root, Preserved Lemon, Century Green Garlic, and @olindaolives EVOO. So many cool stories in this dish. If you want to hear them all join us and let us show you why this dish is truly one of a kind."
At my venues