Meghan Lee has been working for months to restore the 1899 Lewes home she is turning into the restaurant Heirloom. The target opening date is Dec. 1. Lee, who is well-known in the community through her involvement in the Historic Lewes Farmers Market, has been blogging about the project via Facebook.
“I want people to feel the emotion of it,” she says. “And the struggle.” The Chadds Ford native has been planning this move throughout her career, which includes stints at Sovana Bistro in Kennett Square and Talula’s Garden in Philly, before she landed at the beach. Heirloom’s footprint looks big on paper, but the restaurant on Savannah Road will seat 65 people in cozy rooms in the original house, Lee says.
She also built an addition to serve as a “gathering place” with a handcrafted oak farm table for tasting menus, family-style meals and large parties. She recently hired a head chef, Jordan Miller, an accomplished wizard in the kitchen. I know this firsthand, having reviewed Baltimore restaurants where he was turning out stellar cuisine. In one story, I wrote, “Miller creates deconstructed-style dishes that are layered, shaped and stacked into artistic wonders.” In another, “Miller has wisely constructed a thoughtful list of farm-to-table cuisine to suit most moods.”
At Heirloom, he and Lee are collaborating on an American menu that will showcase the changing seasons and local farmers. Lee also plans to have a cheese program and feature sustainable, eco-friendly wines and handcrafted cocktails. At Heirloom, she will let Miller take the cooking helm while she concentrates on the front of the house. “I would love to table touch and really pay attention to the customers,” Lee says. “I really want to make it customer-oriented.” Read about Heirloom’s progress at https://www.facebook.com/Heirloom-825691620850351/?fref=ts.