Farm-To-Table Brunch Spot Planning April Opening In Doylestown

DOYLESTOWN, PA — Doylestown will be getting a new breakfast, lunch, and brunch eatery come mid-April. Chef Tim Pervizi will be opening Heirloom on E. State St, in the space most recently occupied by Blu Mediterranean Grill.

To understand the concept of Heirloom, think of a homey and bright country kitchen that serves up locally-sourced breakfast and lunch items made from high-quality ingredients.

Pervizi, a Warrington resident, said it has been his dream for some time to open a restaurant in Doylestown. When the space on E. State Street became available upon Blu's closure earlier this winter, he knew it was the right opportunity.

"I had my eye out for something in the downtown Doylestown area for a while," Pervizi said, adding he felt there was a need locally for a brunch spot that went beyond the standard diner-type food.

While Heirloom will offer dinner two nights a week, "our bread and butter will be breakfast, brunch, and lunch," Pervizi said.

"Part of what I love about breakfast and lunch is that it transcends a lot of genres," Pervizi said, noting the dishes appeal to a wide range of tastes.

The core of Heirloom's concept is in its ingredients. Pervizi plans to source local products from area farms and producers. Don't expect things to come out of a package: He'll even be making his own bacon and curing salmon in-house.

"I'm going to great length to source out as much as possible that's as local as possible," he said.

For example, he'll be using local flour for pancakes, and buying produce directly from farmers. "Our ingredients are going to be super paramount," he said.

Cooking, he believes, is about using the right amount of ingredients — and making sure they're of the highest quality.

"I'm not about complicating a dish or having a massive menu," he said.

Heirloom will be a place where people will come not just to eat a meal, but to be nourished and enjoy the process, Pervizi hopes. "It's real food, real cooking, and real people serving it to you," he said.

Pervizi expects the menu, which is not yet finalized, to feature a variety of breakfast classics, such as eggs and pancakes. For lunch, he is planning to serve salads, grain bowls, pasta, and sandwiches. ("I love sandwiches," Pervizi says, with a strong emphasis on the word love.)

The weekend will feature a brunch menu of a blend of both lunch and breakfast favorites.

Expect the atmosphere to be warm, comfortable, and welcoming. Picture reclaimed wood tabletops and Earth-tones.

It will be an open kitchen-style establishment, with a live edge wood countertop from Bucks County Hardwoods. The 12-foot long piece of walnut will separate the diners from the kitchen.

Pervizi, a native of upstate New York, said he fell in love with Doylestown several years ago while attending a wedding for a friend in the borough. Everybody in town "really cares" about each other, the businesses, and the community. He said he's excited to be a part of it.

Pervizi first began working in restaurants at 16 as a busboy and went on to train at The Culinary Institute of America before moving to the Pacific Northwest to serve as a sous chef at the Sunriver Resort in Central Oregon.

When he returned to the East Coast in 2008, he worked alongside renowned chefs in some of Manhattan’s most well-known restaurants: Esca, under James Beard award-winner David Pasternack and at Avoce Columbus, as part of Food & Wine Best New Chef Missy Robbins’ opening team.

In 2011, Pervizi moved to the area to become executive sous chef for the Philadelphia Cricket Club and later served as executive chef at Huntingdon Valley Country Club.

A mid-April opening is expected. Heirloom will be a BYO establishment. Check back to Patch for updates and a menu release.