CITY GUIDES | NORTHEAST
Heirloom in Lewes Cooks Big Inside a Charming House
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By Maria Rodriguez | Feb. 4, 2026
Heirloom operates out of a white Victorian house with red shutters, and the layout does half the work: separate dining rooms, a bar that feels like its own little club, and a pace that invites a second round instead of rushing the check. Owner Meghan Lee runs Heirloom like it’s on a far bigger stage, ditching the traditional brigade-style kitchen for a collaborative system where five cooks work together to build seasonal menus.
The dishes are where that collaboration really shines. Steak tartare shows up dressed with gochujang and balsamic and finished with pickled daikon, shaved soy-and-miso cured egg yolk, and horseradish fingerling potato chips. The house-stretched burrata comes with chicken confit, walnut pesto, and preserved lemon gel, and the rotolo pasta is rolled with spinach and mushroom pesto and finished with fonduto and shaved black truffles.
Dessert can land with creative takes like miso butterscotch budino and gooey peach upside down cake, which are the kind of things that makes a table order coffee just to keep the night going.
In a restaurant world where one chef typically dictates every dish that comes out of the kitchen, Heirloom proves that the best food can come from cooks working together to make something great.
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