Bayou Eats | Heirloom
ARTICLE BY VANELIS RIVERA
PHOTOGRAPHS BY Kelly Moore Clark
A soulful blend of heritage, hospitality, and cuisine, The Hotel Monroe and Heirloom invite guests to experience Northeast Louisiana through thoughtful design, storytelling, and local flavor.
There is much to look forward to at The Hotel Monroe, a boutique hotel part of the Tapestry Collection by Hilton. From its elegant exterior to striking interior design, the newest addition to downtown Monroe is more than a unique overnight stay. Inside, a sophisticated bar and dining area mark the location of Heirloom, a restaurant offering a gluten-free menu inspired by regional staples. “Heirloom symbolizes something of the past,” says owner Michael Echols, who purchased the historic buildings with his wife Christie in 2014. The restaurant is seamlessly integrated into the hotel’s lobby and intentionally nods to Northeast Louisiana’s culinary history and agricultural bounty, delivering dishes with a creative Southern flair. What took close to a decade of “thoughts and energy and collaboration” has now come to life, and the Echols are especially excited to share this warm and inviting environment with the Northeast Louisiana community.
“We have a very untold story here,” says Christie, who wanted the collective spaces to feel like a version of home, but one with a vested interest in the future. To fuel the team’s imagination (as well as her own), she wrote a narrative about a married couple, personifying the two buildings that make up The Hotel Monroe by naming them Dianne and Harvey. “Dianne was based on the very real Dianne Cage, who was such a wonderful muse for me while I was thinking about what I wanted this to be,” she says warmly. Harvey, named after Michael’s grandfather, represents the adjacent building, which houses the hotel rooms. Everyone, from architects, interior designers, and branding companies, received the narrative about Dianne and Harvey, a couple who began their romance at Black Bayou, spent quality time as members of garden and book clubs, and, like Christie and Michael, grew their relationship strolling around the downtown area, marveling at the natural beauty of the Ouachita River and studying the quaint details of storied buildings. This tender narrative is meant to juxtapose the dynamic between a “sassy Southern woman” who aims to welcome and entertain, and a Southern outdoorsman, who, while rugged, maintains a “calming presence where you can go and rest.” It’s only fitting, then, that the building featuring Heirloom, a space exuding elegance and comfort, is inspired by Bayou Icon Dianne Cage, a personality known for her charm and down-to-earth storytelling. “I wanted that essence for this place,” enthuses Christie, who ultimately wanted the space to showcase entertainment à la Northeast Louisiana.
When selecting pieces for the interior of Heirloom, Christie found herself gripped by the color scheme of the region’s flora and fauna. She explains, “I wanted to build a place that still nodded to our architectural history in this region, but that also enveloped our natural beauty here, and we live in a very green place.” Walking into the lobby, guests are greeted with the gilded pipe shelving of the lobby bar, stocked to the brim with spirits of varying hues. A mesmerizing mural (painted by Christie) recreates a cloudy, blue sky, its grandness matched only by large, capiz honeycomb pendants hanging from the ceiling. Shades of green peak through the lengthy dining area. The front waiting area features grey-toned, light green walls characterized by curvy, cane-back accent chairs, and rattan-paneled wall decor. In the dining area, a forest and sage green, serpentine banquette dominates the space.
“It is reminiscent of the river and the levee that follows it,” says Christie. On the walls, large, illuminated mirrors create whimsical backlighting. Across the room, granite-topped tables are set and decorated with amber-hued, glass vases holding aromatic sprigs of rosemary. It’s easy for the eye to be drawn in every turn, but Michael has his favorite corner—the extensive, custom wine storage where glass panels encase shelves of horizontally stacked wine bottles. “Wine is a big part of this menu,” says Michael, informing all the wines are ranked 90 and above, according to Wine Spectator. He considered flavors that would pair well with the Southern dishes dominating the menu, stressing that Heirloom is not just food, but also spirits. For Christie, it’s hard to choose. From the curved banister of the balcony to the cane wall features, each hand-built element of the space represents the craft and vision of a “strong creative team,” she says.
The intentional weaving of culture and the romance of Christie’s narrative also extends to the menu. Heirloom is as much a celebration of the region’s traditional flavors as an opportunity to create an heirloom for the Northeast Louisiana community. “I wanted something as a legacy for this community that could be owned by this community,” says Michael. When thinking of regional legacy, Michael mentions a member of the culinary team—Diedre Mathis, whose family owns the legendary soul food restaurant Big Momma’s Fine Foods. “A legacy, truly, here,” he emphasizes. Not only does she represent the next generation of regional culinary culture, but as part of the Heirloom team, she is contributing to the restaurant’s growth and development.
The culinary team is headed by Chef Stuart Stapp, a transplant from Southern California who began his culinary journey as a dishwasher at a French restaurant. When he applied for the job, he was told the menu was meant to be dynamic to the area it would serve. Having spent fifteen years under the tutelage of Chef Paul Prudhomme, celebrated New Orleans culinary personality, he was ready for the challenge. Alongside his talented team, which also includes Banquet Chef and Kitchen Manager Holli Mathis, they have built a menu akin to a “modern-day garden party.” It’s an homage to the tried-and-true flavors of Louisiana, accented with a range of flavors inspired by Asian cuisine, all superbly created using French culinary techniques.
On the “Small Plates & Salads” section of the menu, enjoy fusion starters like the Wasabi Deviled Eggs, Blackened Ahi on Wakame Salad (seaweed salad) and Avocado Mousse, and Bacon Wrapped Alligator Kabobs. Try refreshing regional flavors in the Ouachita Harvest salad, which includes field greens, black eyed peas, pickled red onion, heirloom tomatoes, pecans, croutons, and a creole mustard vinaigrette. A summer favorite, the Blackened Shrimp and Watermelon salad, mixes blackened shrimp, cubed watermelon, baby spinach, mint, feta cheese, toasted sunflower seeds, and balsamic dressing. A variety of meat dishes range from the NY Strip sourced from Creekstone Farms Premium Beef which is served with horseradish mash and bacon blue cheese cream sauce, Pork Shank Osso served with black eyed peas, and a customer favorite, the Catfish Atchafalaya (cornmeal-cured catfish filet, rice pilaf, and crawfish étouffée). Breakfast is also served “with soul” at Heirloom. Start your mornings with Steak & Eggs (two eggs any style with an 8oz ribeye chargrilled with Jack Daniels au jus and creamy horseradish sauce, choice of country potatoes or buttermilk mashed potatoes, and a side of house-made gluten-free biscuits with whipped cane syrup butter), or the Ouachita Monster Omelette (three egg omelette stuffed with Louisiana Gulf shrimp, crawfish, and andouille sausage, smothered in Cajun gravy, and topped with avocado and sprouts). Finish your meal with any of the items in the “Dessert du Jour” section—New York Style Cheesecake, Flourless Chocolate Torte, Chocolate Mousse, or Crème Brûlée.
A lavish menu calls for drinks to match, and the Echols are proud of what the bar team has conjured up, led by seasoned cocktail curator Jessica Walsworth. Originally from Natchez, Mississippi, Jessica’s mixology experience has been fostered all over the country. Inspired by Heirloom’s “farm fresh” approach, she knew exactly the kind of cocktails that needed to be on the drink menu. “I love to utilize fresh ingredients,” she says, mentioning that the current flavor palette is “summer fresh, like straight out of the garden.” Freshly squeezed fruit can be enjoyed in a few cocktails like the Watermelon Martini (Tito’s Handmade Vodka, lime juice, and fresh watermelon) and Cucumber Jalapeño Margarita (1800 Blanco Tequila, lime juice, fresh cucumber, and muddled jalapeño). Her favorite is the Twin City Trail (Tito’s Handmade Vodka, lime juice, fresh blueberry syrup, and agave nectar), which she explains is like biting into a fresh blueberry. For a velvety taste, try the Torn and Thyme Sour (Buffalo Trace Bourbon, lemon juice, simple syrup, blackberry syrup, and egg white). As the seasons change, expect new additions to be added with a similar gusto.
From its exquisite design to intentionally crafted food and drink, the entirety of the hotel and restaurant is meant to celebrate the people and culture of Northeast Louisiana. “I love that downtown has so much infrastructure in place. I love that it is right in the very heart of our community,” says Michael, who considers Heirloom a meaningful place for the community to grow, shine, and evolve.
Visit www.hotelmonroe.com to learn more about the menu or to book a reservation.
