“We make virtually everything we serve from scratch in house, and do so by using as many locally sourced goods as we can. In the kitchen, that means meat and fish from nearby and so much amazing produce from places like Victory Farms or Haas Mushrooms,” says Mattias. (Sidebar: I start to get a little hungry just thinking about the house-made bucatini pasta and charcuterie.)
1.5 oz Virginia Highland Malt Whiskey
.75 oz H & H rainwater madeira
1 tsp agave syrup
1/2 tsp Del Maguey Vida
Build all ingredients into a mixing glass, add ice and stir well. Strain onto fresh ice in a chilled rocks glass, and garnish with a lemon twist.
Mattias Hägglund of Heritage
627 West Main Street Richmond, VA 23220