Wait until you properly can dip each wing into the tangy kimchi mayo as the perfect complement to the tender, smoked chicken. Resist the urge that could get a little messy. The smoky scent wafting from the bag sitting next to you in your car may tempt you to tear into the takeout container while driving. The storefront off a frontage road requires online orders for pickup, and, if you can find space at a table on the small patio, you can stand and eat your food, once it’s ready.īut, Heirloom is mostly for takeout, and one of the dishes your taste buds will have a hard time getting over is the pound of wings for $15. Heirloom, a Korean fusion smoked meat mainstay, has drawn plenty of fans hungry for its miso-flavored brisket, gochujang-rubbed ribs and barbecue sandwiches. Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution
The $4.95 French combo (imported liver pate and French jambon, locally made Vietnamese pork roll) - is a charcuterie lover’s dream, and a star in its own right. Though traditional banh mi are crafted with scads of fresh herbs and veggies, and a modest amount of meat, Enoul knows that Americans tend to expect larger portions, so she and her team will double the meat for a reasonable up-charge ($5 for lobster $4 for shrimp, crab and salmon $3 for everything else). The chef rises early to bake the soft-crusty sandwich loaves, whip up mayonnaise and prepare the mise en place for her 12-sandwich repertoire - everything from grilled pork and meatloaf to tofu and shrimp. Now, in a stroke of marketing genius, she fills the classic baguette sandwich with fresh lobster meat and sells it for $10 at her tiny Gwinnett County cafe.īut, there’s more going on here than savvy branding. Vietnamese-born Shyla Enoul claims she learned the art of the banh mi from the nuns at her Catholic school in Saigon.
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