In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multi-course meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why every Friday, we’re highlighting our Bib of the Week; where to go, what dish to order, the best time to stop by, and everything in between. So whether it’s Italian food served with a side of live jazz in Brooklyn, or a modern mashup of Cambodian and Taiwanese coupled with the coolest duds in Washington, D.C., our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
July 4th is this weekend and that means barbecue! (Well, fireworks too, but we won’t tell if you won’t).
With this in mind, we wanted to break down what makes California's Heritage Barbecue one of our Inspectors' favorites. Packed with hungry diners every night, the name of the game here is trays of smoky meat. Courtesy of chef-owner Daniel Castillo, the food here draws inspiration from central Texas, with a hint of sweet California oak. From the cheddar-jalapeño biscuits to the mouth-watering cuts of brisket, the menu will have you reaching for a wet wipe while asking for more. Just don’t forget to save room for dessert.
But don’t take our word for it though, check out what our Inspectors had to say here, and below, learn from the team on what you need to know before you go.
What was the idea behind Heritage Barbecue?
Heritage Barbecue started with the idea of creating a welcoming environment with a friendly, relaxed approach to hospitality, not unlike going to family backyard party, with a bounty of food for all. We wanted to create a modern craft barbecue experience using traditional live fire cooking techniques with heavy influence from local California flavors.
What is your goal with Heritage Barbecue?
To become the gold standard for California barbecue. We were fortunate to be able to become the first restaurant in the state of California to be able to legally use the offset smoker, which was no easy feat to pull off and required an exceeding amount of tedious legwork. We had to work with a second party company to NSF certify four (4) custom-built, 1000-gallon wood burning smokers for restaurant use. Prior to our restaurant, we were required to use gas & electrical assisted units built in a factory. So to be able to finally use offset smokers was not only a breakthrough for us but a victory for all other pitmasters and restaurateurs who have sought to open their own bonafide BBQ establishment in this state. We’re proud to have been able to contribute to the growing California craft BBQ scene. We want to continue to push the boundaries and limits of traditional American craft barbecue. Who knows, maybe one day we can strive for a Michelin star? That would be the ultimate dream. Barbecue may not be fine dining but it is a craft, with rigorous technique and dedication required, along with a high level of skill and cooking by live fire is truly an art.
What is one thing you want our audience to know about Heritage Barbecue?
Barbecue is a process that is ultimately about endurance and consistency: 12-14 hours of cooking, taming and maintaining a live fire is hot and arduous labor. It’s hard work but love every hot minute of it and we’re here to do it the best way possible. Barbecue is also so more than just smoking meats. It’s about creating community and I’ll tell you the BBQ community is all about love and being welcoming to everyone.
How would you describe your approach to food + cooking? How did you conceive of a menu that is delicious, yet innovative?
We draw our inspiration for cooking through the diverse SoCal heritages of our crew and staff, including Vietnamese, Japanese, Korean, Filipino & Mexican. From this amazing blend of cultures come a range of familiar flavors that so many of us Californians know and love. We love working with those flavors and infusing them into our menu for truly unique, untraditional BBQ twists on some favorites – from a pastrami torta to smoked brisket spring rolls to pulled pork adobo rice bowls. While meats are the star here, we also pride ourselves on having a menu that is highly seasonal, colorful and vibrant and we make efforts to work with small batch suppliers and local farmers.
How have you been able to maintain your standards with the cost of ingredients going up?
Our creativity for our menu was pushed even further with the rise of food costs, especially proteins. Our first brick & mortar restaurant opened on August 8th 2020, right during the height of the pandemic. We often weren’t able to receive the product that we needed and what little that was available, the pricing was through the roof. Vegetables & grains were far more affordable. So, salads and smoked vegetable dishes soon became popular staples, including smoked mushroom tostadas and a quinoa salad with charred leeks and smoked tomatoes, dressed in summer citrus. We render our own beef tallow using trimmings from our beef brisket. Tallow is used in place of any oil or fat for recipes, which has been a terrific cost-effective measure.
What is the dish to order?
Our bread and butter is Beef Brisket and at Heritage we use prime grade brisket from Creekstone Farms, smoked for 12-14 hours using coastal California white oak. I recommend trying it in a taco, with housemade beef fat flour tortilla and salsa – it’s my favorite way to enjoy it. Another favorite is the Banh Mi – being in SoCal there are many renditions of this beloved Vietnamese sandwich but you’ve got to try it with our house smoked Char Siu pork belly!
Price customers can expect when visiting: A la carte items can range from $12 for a hefty taco or brisket banh mi for $18. Meats-by-pound costs vary, typically $15 a pound for brisket or tri-tip and $30 a pound for a hulking beef rib on the weekends.
When is the best time to stop by?
Weekends are the busiest – there’s often 2-hour lines. We recommend going on weekdays if possible!
Hero image: Ron De Angelis/Heritage Barbecue
