BARLOWE
Chef Clark Barlowe began his culinary career in
his hometown of Lenoir, North Carolina, where
his family was his inspiration for traditional
Southern cooking techniques and ingredients.
While attending Johnson & Wales University in
Charlotte, Barlowe worked for legendary Charlotte
restaurateur Frank Scibelli at Mama Ricotta's
Restaurant. Barlowe also worked in the kitchens
of some of the world's top restaurants, including
e French Laundry in Napa, California, and El
Bulli in Spain. Barlowe decided to open his own
concept, Heirloom Restaurant, almost three years
ago. Here at his homey stop in the Coulwood
neighborhood, the focus is on sourcing every
single ingredient from North Carolina—right
down to the soap in the restroom. By collecting
his products from the Tar Heel State, Barlowe
has defined what it means to be locally sourced.
He plans his menu around what is available and
in season and draws inspiration from regional
farmers. Nationally known for his talent, Barlowe
has competed on Food Network's "Chopped" and
"Beat Bobby Flay."
CLARK BARLOWE
HEIRLOOM RESTAURANT
68 WINTER 2016