Taste of Athens: Heirloom

By definition, an heirloom is a special possession or piece of personal property passed down from generation to generation; or a horticultural varietal that has survived for several generations due largely to the efforts of  private individuals.

The folks behind the brick and mortar of Heirloom, in Athens GA, take that definition quite literally, as the father daughter team of Travis Burch and Jessica Rothacker opened their doors together in the lovely historic Boulevard neighborhood.  Not only have they literally built a special place together that is owned by 2 generations of the same family, but they also treat and acknowledge their staff as well as their producers like they are an extension of that family.  How many restaurants do you know that list and praise the accomplishments of their individual staff on their site?  Sure some may talk about their chefs and what awards they have garnered over their years, but who lists every single one of their managers?  And not just their accomplishments, but their likes and dislikes; their personalities.  Travis and Jessica have cultivated something truly special and unique, at Heirloom you don’t feel like a customer, you feel like a guest in their home.

I have to be honest, I haven’t had the opportunity to sit down at their table, but I gotta say after having had the opportunity to talk to Jessica about Heirloom, what’s gotten her here, and where she feels like they’re going, I couldn’t be more excited to experience it for myself.

Ryan: You say in Heirloom’s back story that when you first got out on your own, that you always ended up going back to what you grew up on.  Do any those family recipes from your past make it into your kitchen?

Jessica: When we first opened and I was more hands on in the kitchen, we had more of my family recipes on the menu than we do now.  The one remaining item from my past is the meatloaf in the meatloaf sandwich.  It has been altered a little from my mom’s recipe to make it easier to prepare for a restaurant, but remains her’s in spirit.

R: It’s safe to say this is all about family for you.  What a treat it must be to own this project with your father.  When I’m not writing or bartending, I work for my father’s Industrial Engineering firm.  Some folks tend to think that this gives me some kind of leg up, when in actuality more is expected of me.  Occasionally this can become a hindrance in professional relationships.  Do you feel like there is the same stigma in the restaurant industry?  And do you have to overcome similar hangups with other owners or professionals?  If not, what do you feel makes it different?

J: I think a family business has both good and bad aspects no matter what industry it is within.  I would say that the restaurant industry is not free of those hang ups, but we work very hard to prove ourselves among our peers.  My dad’s previous background was from a family business where he worked with my grandfather and my uncle to run a company, so he knew a lot about these dynamics when we decided to start Heirloom.  I have learned so much from him, and I value his contributions and support more than words can express.

R: [I may have teared up a little bit.]  Alright so let’s “dish”.  Like talk about food.  Pardon my pun.  Haha.  Thank goodness that farm to table and local source ingredients have come back into prominence.  First off, high five to your providers list!  Almost 20 different sources for food alone.  Very impressive.  With so many restaurants embracing this trend, how do you feel that Heirloom stands out from others in the category?

J: We try very hard to help people connect the farmers with the food they are eating.  We educate our servers to be able to tell the stories behind the food, and we hold special events like farmer dinners where guests are able to dine side by side with the people who have raised or grown their food.

R: That is so rad!  Many restaurants in this category say they “serve to connect diners with farm fresh food”, but I’ve never heard of actually connecting them with the farmers themselves.  I offer the highest of fives.  I honestly can’t wait to see what everyone brings to the table this Sunday.  What can we expect to see from Heirloom?

J: We will be serving a pickled shrimp salad, as well as a rosemary cornmeal shortbread cookie.

R: When guests become the people who keep the lights on instead of just close friends over for a meal, sometimes that can challenge your original outlook.  Do you feel like your love of food and of company is as strong as it was when you started down this career path?  Do you feel the same level of excitement before each service?

J: I do feel like my love for the communal aspect of food is just as strong as ever. I love seeing people enjoying themselves, being able to help create a memory for them, and know that I helped in some way.

As for the daily excitement, some days are better than others. Everyone has hard days, but you just have to keep the good ones “top of mind”. I get really excited on the days when we have events like our farmer dinners or second Tuesday tastings because we really get to shine. I also really love doing showers, rehearsal dinners, and bridal brunches. Every aspect of a wedding or birth celebration is very special, and I always feel truly honored when someone asks us to be a part of these big moments in their life.

There ya have it folks.  Heirloom really lives up to its namesake.  If you can’t make it to Taste of Athens this Sunday, do yourself a favor and get on down to their dining room at 815 N. Chase Street or check out their website at {http://www.heirloomathens.com}.

Yours Truly,
-Ryan