- $22 for $40 worth of farm-to-table cuisine
- See the menus.
Sleek, modern, and stocked with the bounty of California's fields, Heirloom Grill walks the line between a trendy restaurant and a farmers' market. As soon as guests walk in the door, they are greeted by a salad bar filled with fresh greens and vegetables from owner David Boyd's organic farm in Carpinteria. "Fifty percent of our vegetables come from [Boyd's farm]," chef Gerry Blake told Marin Independent Journal. "We get shipments three times a week, so our produce is never more than two days old."
Heirloom Grill's dedication to fresh, local ingredients doesn't end at the salad bar, though. It carries over to every part of the menu. California flavors shine in shareable small plates of heirloom bruschetta or local olives, and organic, grassfed beef from Niman Ranch stars in juicy burgers topped with local eggs or premium cheeses. Chefs prepare wild salmon, hanger steak, and other sumptuous proteins for main courses, all of which can be paired with California wines and beers from area breweries. Don't be surprised to see offerings shift from visit to visit, though. The restaurant's menu changes seasonally, much like the most fashionable tree in the neighborhood.