Though only open for a few months, Heritage Kitchen + Cocktails has quickly become one of North Scottsdale’s most popular eateries, offering a dining experience that feels worldly yet warmly familiar. Created by three local residents who share a passion for thoughtful food and community connection, the restaurant captures the spirit of a contemporary neighborhood gathering spot while showcasing polished culinary technique. The concept comes to life through the collaboration of acclaimed chef and Chopped finalist Christopher Brugman, seasoned hospitality leader Eric J. Greenwald, and investor Mark Goldberg. Together, they envisioned a place where guests could slow down, enjoy exceptional food, and feel part of something personal.
The space spans 3,200 square feet indoors with an additional 1,500 square feet thanks to an expansive patio designed in the round with a gorgeous fire pit as its centerpiece. Herringbone wood floors set a warm foundation, while teal and green tile accents offer a kiss of warmth in every direction. Outdoors, burnt orange cushions and soft lighting extend the restaurant’s approachable elegance into an open-air retreat.
Despite its size, the layout offers intimate nooks and varied experiences. A private dining room just off the entry provides a secluded backdrop for celebrations, while two chef tables place diners close to the energy of the kitchen. The bar, which is connected to the patio, is a natural hub for casual afternoons and spirited evenings. And then there is the dining room, bordered by a floor-to-ceiling glass wine cabinet filled with more than 350 glowing bottles, a striking visual statement that also reflects the breadth of the beverage program (but more on that later!).
Chef Brugman’s cuisine feels very much a love letter to the Mediterranean, especially the coastal regions of Southern Italy and Spain. At the top of the menu, Brugman shares his strong connection to the region in writing, which includes ancestral ties to the Iberian Peninsula, Basque communities, and the shores of Southern Italy. Guests will also discover that his personal through line to the region is represented by the restaurant’s oak symbol. The roots honor where Chef comes from, while the branches represent his ongoing journey with food. Every plate is a reflection of that story.
That philosophy is immediately evident in the menu. Small bites introduce a blend of tradition, coastal brightness, and fine dining subtlety. Fresh oysters, delicate beef tartare, and Spanish octopus showcase both restraint and creativity. The house bread, developed over nearly a decade, arrives as a soft and fragrant invitation to explore further. After small bites, there is a hearty section of the menu with swoon-worthy wood-fired pizzas and handmade pastas, offering comforting options that embody both rustic charm and culinary precision.
Several entrée dishes stand out as clear signatures. The lobster fideo adapts a classic paella approach by replacing rice with toasted short noodles that absorb the richness of the broth. The Two Wash Ranch half chicken highlights exceptional sourcing and rustic technique, producing a dish that feels familiar yet elevated. The mouth-watering and massive tomahawk-style Iberico pork chop brings a bold presence to the table with deep, savory flavor that resonates long after the final bite.
Other highlights offer a modern twist on Mediterranean favorites, notably the grilled lamb ribs, which arrive with whipped yogurt, Calabrian honey, Marcona almonds, apricot jam, and mint; the Bolognese tagliatelle, featuring a sofrito base with beef and pork ragu, Parmesan, and basil for an elegant expression of a beloved classic; and the Linz Heritage Prime Ribeye, a 22-ounce dream served with a loaded Hasselback potato topped with whipped sour cream butter, delivering a luxurious yet grounded take on a traditional favorite.
The beverage program is crafted with equal intention. Guests will find a list of at least 45 wines that balance familiar labels with lesser-known varietals, many sourced from boutique vineyards in California and throughout Spain and Italy. The cocktail selection, developed in partnership with the award-winning team of Mitch Lyons and Libby Lingua of Highball Cocktail Bar, features 12 signature offerings. Each is paired with playful illustrations that bring added personality. Standouts include Tropic Like It Hot, a tequila or mezcal-based margarita with customizable heat, and Pie in the Sky, a pecan-infused bourbon cocktail crowned with a crisp piece of pecan brittle.
written by: alison bailin batz
photographed by: luke irvin
𖡡 10121 east bell road suite 150 scottsdale, az 85260