When Heritage Kitchen + Cocktails opened this fall, partners Eric Greenwald and Christopher Brugman let out a sigh of relief.
“We are beyond excited,” Brugman says, who serves as executive chef and owner. “For both of us, it’s very exciting, emotional, self-fulfilling and exhausting. It’s amazing to have a clear vision become a reality.”
The duo calls the McDowell Mountain Ranch restaurant a blend of modern American and coastal Mediterranean cuisine.
“Our approach is coastal Mediterranean through the lens of a local Arizonan,” Brugman says.
Brugman incorporates Arizona produce into his artisan pizzas (starts at $22), as well as heritage dishes like the half chicken ($44) from New River’s Two Wash Ranch with rancho gordo, heirloom beans, chicken chorizo and chermoula; the Borolo braised short rib ($52); and the Tomahawk Iberico porch chop ($62).
Brugman called the lobster “fideo” paella, which blends Spanish chorizo, fennel, garlic aioli, herbs and lemon zest, as its signature dish.
“This is a traditional Spanish dish,” he says. “Instead of rice, we use ‘fideo’ paella. It’s a dish that really stands the test of time. It’s done thoughtfully. Honestly, we didn’t know the response would be as big as it has been. People just gravitate toward it.”
The menu also features Spanish octopus, which is coupled with Romesco, ’nduja spiced potato, lemon curd and frisée salad ($24). ’Nduja is a soft, large sausage made with trimmings from meat cuts and fatback, along with sun-dried Calabrian chili peppers.
“I have a seasonal approach to cuisine,” Brugman says. “Each season, we will swap out some of our [entrees], but the proteins will stay the same. In the fall/winter, we will have root vegetables and what’s best in season. We will change the menu accordingly.”
Brugman is a longtime chef who has been cooking “as long as I can remember.” He spent 10 years in Los Angeles before moving to the Grand Canyon State, but California left a lasting impression on him.
“When I lived in LA, I used to go to the Santa Monica Farmers Market. I would use the produce at my restaurant. There were so many farmers, small purveyors, and mom-and-pop vendors. They had the most incredible produce,” Brugman says.
The kitchen, Brugman explains, is where he pushes culinary boundaries, adding that he loves “to evoke emotion through food. It’s what I live for. If I’m not in the kitchen, looking to get back to it.”
Greenwald shares the same sentiment, as he had a very Italian upbringing, growing up around the Jersey shore watching his grandmother and mother cook in the kitchen. When his grandmother moved her operation to the basement and shut the door, he knew to stay away.
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To the duo, Heritage Kitchen + Cocktails helps connect them with the community.
“The exciting thing for me is to establish our connection with the neighborhood,” Brugman says. “We’ve had a wonderful response from those who live in close proximity to the restaurant. Just seeing that instant response, a positive response from the neighborhood, was exciting.”
Greenwald heard from neighbors that Heritage Kitchen + Cocktails fills a void.
“A million percent, this is really important for Chris and me,” says Greenwald. “We felt the feedback indicated this type of restaurant was very needed.”
According to Greenwald, expansion could be in the offing. He has opened 70 to 80 restaurants. Opening the first restaurant is always difficult, he says. The key is to utilize the square footage to its maximum potential.
“We definitely have opportunities to expand a few items in here,” Greenwald explains. “We have a 1,500-square-foot patio outside. We have a massive fire pit. It’s an inside/outside bar. We may elevate some of that and expand the bar.
“We know what we’re good at,” he added. “We’re going to expand the concept and open a second Heritage and possibly a third. We’re excited about this journey.”
