The Heritage - Grand Rapids

Very good food! Service: Dine in Meal type: Lunch Food: 5 Service: 5 Atmosphere: 5

These students do a terrific job and the food is excellent Service: Dine in Meal type: Lunch Price per person: $1–10 Food: 5 Service: 5 Atmosphere: 5

I have always wanted to try Heritage Restaurant and provide a better learning experience for up and coming culinary students! We made reservations by calling (which the team was super friendly in finding a time that worked for our schedules a couple weeks in advance) and the food was excellent for the cost! We got a little lost in where we should go since I think they were actually in a temporary space when we went, but the prix fixe menu was wonderful and many options for all food lovers with their app, main and dessert. I think the students are doing a fantastic job and honestly it was a wonderful meal in town for a unique experience! I'd recommend going and trying the seasonal menus that they have to offer.

If you want to fine dine on a budget while helping culinary students, then you need to come here. It’s reservations only and they’re not open all year but if you can beat the crowd of people that know what a true gem this place is, then maybe you can experience the amazing food and ambiance here too!

Solid offering from GRCC's culinary program. The menu was set up prix fixe where you needed to get an app, main, and dessert. As others have mentioned, the drink list is pretty tight, especially wine by the glass. But considering how narrow the hours are here, any larger and they'd be pouring so much wine down the drain. There were 4 of us and we kind of made a point to order different things so we could explore the menu. I got the duck confit cotton candy and it was surprising in 2 ways. The cotton candy was much larger than I anticipated. There was also caramel hiding in the cone of the cotton candy. The duck itself was so good. All the fat was so rendered down. He got the Hamachi Kama. Our friends got the mushroom parcel and the quail egg cloud. I tried the quail egg cloud and the texture was really interesting. The quail egg was hiding under the meringue and it made for a fun bite. Good marks all around. My scallops were cooked to perfection and the curry sauce was killer. I wish the fennel was softened a little bit more but that's more a personal preference. The demi on his steak was amazing too. I was jealous of my friend's pork chop though. I will say that if you are in a rush to be somewhere after dinner, I don't know that this is the place for you. They are learning and that is the mindset that you need to be there to support. So please, don't be that person that gets upset about the wait or asks for something off-menu. I have had the privilege of eating at another culinary program's restaurant and the speed of service was dead similar to this. It's normal. The dessert was good but we had to take it to go because they had a show to get to. The napoleons we got held up really well even after a few hours. I would go back in a heartbeat. I also think that if you want to practice fine dining at an accessible price point, this is a great place to do it. It's a low-stakes, high payoff situation.