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  • Chef Michael deserves 5 stars, but I was only able to give up 4 because of the my slow server. Once we were seated, he came to the table pretty quickly to take our drink order. We ordered bottled water. But since I also wanted wine I asked for a few more minutes to review the selection. I needed a FEW minutes. Not 15 minutes. Note, the restaurant opens at 5:30 and we arrived around 6:30. There were only 3-4 other tables seated. The menu changes monthly. A few things carry over month to month while some entrees are simply prepared differently. What I like about Heirloom is their use of local, organic produce. Thumbs up for supporting the local farmer! The menu is also split into 5 courses (incl desert). My server suggested ordering at least 2. For my 1st course I chose the heirloom beet salad with Black Mesa Chèvre and Chianti tossed arugula & mâche. My 2nd course was orange-honey roast duck on spaghetti squash and duck confit with Chestnut Purée. What a great play on the seasonal palate right? My friend chose 2 of their signature dishes: heirloom tomato soup with "pestoed" white beans and the grilled Colorado "Lamb T-Bone" with eggplant, red pepper, olive caponata and mint pesto. We also ordered the heirloom fingerling potatoes a la carte to share. They didn't arrive with the meal. Oops. There goes the server again! While my meal was absolutely divine, I must admit that I could not stop eating my friend's lamb. Far from the usual ho-hum rack of lamb. This T-bone was unbelievably flavorful and creatively prepared. The mint (very subtle) pesto drizzled on the tender mild lamb sent my taste buds into orbit!!! I'm going back just for that dish asap! My BV Tapestry red vino completely rounded off the experience. The wine had a great nose full of black cherry and currant notes. Perfect for either dish! Save room for desert because their signature custard-filled "cake doughnuts" on lemon chiffon clouds will take a great meal to fantastic! I enjoyed Heirloom very much! The entrees were creative yet simple and the atmosphere is pleasant. I can't wait to get back for my Colorado lamb! Bon Appetite!
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