"Brown first introduced Heritage Supper Club in 2021 as a pop-up dining experience hosted at various Atlanta restaurants and coffee shops after hours. Quickly earning national acclaim, the concept was named "Best Food Pop-Up" by Atlanta Magazine and praised for its multi-course tasting menus that celebrated the untold culinary stories of the African diaspora. The upcoming brick-and-mortar Heritage will expand that vision - offering both seasonal tasting menus and an à la carte lounge menu, merging high-end dining with community accessibility."
"Located at 63 Georgia Avenue, the new concept will celebrate the vibrant culinary traditions of the African diaspora, reinterpreted through modern fine dining techniques and immersive storytelling. "Heritage is more than a restaurant - it's a continuation of a story I've been telling through food for years," said Chef Demetrius Brown. "It's about identity, memory, and culture - flavors that connect the Caribbean, Africa, and the American South through one shared heritage.""
"Heritage marks the second concept from Bellevue Hospitality, co-owned by Brown and veteran restaurateur Brandon Blanchard. Together, the duo also operates Bread & Butterfly, the beloved Inman Park café and bistro recognized by The New York Times in America's Best Restaurants 2024 and listed among The"
Chef Demetrius Brown will open Heritage in Atlanta's Summerhill neighborhood at 63 Georgia Avenue in 2026. The restaurant will celebrate culinary traditions of the African diaspora, reinterpreted with modern fine dining techniques and immersive storytelling. Brown launched Heritage Supper Club as a pop-up in 2021, earning national acclaim and the "Best Food Pop-Up" distinction from Atlanta Magazine. Heritage will offer seasonal tasting menus and an à la carte lounge menu that blend Brown's Trinidadian roots and Southern upbringing, combining traditional ingredients with elevated technique and presentation. Bellevue Hospitality partners Brown with restaurateur Brandon Blanchard, who co-owns Bread & Butterfly.
Read at Food & Beverage Magazine
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