Sustainability defines our approach to dining at Heritage. Nestled in a century-old craftsman house in Long Beach’s historic Rose Park neighborhood, Heritage is a family-owned restaurant led by siblings Lauren and Chef Philip Pretty. Recognized with a Michelin Star and Green Star in both 2023 and 2024 plus Green and Blue certifications, Heritage offers a nine-step tasting menu that showcases fresh, locally sourced ingredients and innovative sustainability practices. From its inception, Heritage has operated as a zero-waste kitchen, with a commitment to reducing environmental impact at every step. The restaurant minimizes waste by using its own driver to collect produce directly from local farmer’s markets in reusable crates, ensuring both freshness and sustainability. Partnering with local vendors, Heritage sources butter, cheese, and proteins from sustainable producers, including line-caught seafood, pasture-raised meats, and open-field poultry—all chosen to reduce carbon emissions and promote ethical practices. Farm-raised seafood, like zero-impact abalone, is selected for its minimal environmental footprint, right down to the shell that eventually turns into sand. In the kitchen, Chef Philip and his team are dedicated to using every part of each ingredient, transforming what might otherwise be discarded into creative, delicious dishes. Any remnants are repurposed into staff meals or composted, often at their regenerative Heritage Farm just a mile away. This farm not only supplies the restaurant with fresh produce year-round but also serves as a serene event space for the community. Heritage’s menu evolves frequently to highlight the best seasonal offerings, with all beer and wine sourced from California to support local producers. While the restaurant does not allow modifications to maintain the integrity of each dish, guests are encouraged to discuss any dietary or allergy needs in advance, ensuring a personalized dining experience.