Best Restaurants of 2013, Nicholas Lander, Financial Times

Matt Straus – “Top Sommeliers of 2011”Food and Wine

“This charming bistro has high ceilings, old wood floors, and a bar overlooking the open kitchen, which serves new takes on simple fare like marinated-beet salad. But the best dish isn’t on the menu: Ask for the Heirloom burger, which has Époisses cheese worked into the ground sirloin.” Bon Appetit

“Many chefs have chosen collaborations with a sommelier, but Straus can do it all. It’s this duality that makes Heirloom special.” Michael Bauer

“The fact that an impressioned operator with refined vision and limited capital can open a first endeavor that satisfies so completely speaks to the sustainability and eduring appeal of our very local cuisine.” Patricia Unterman