Heirloom features local and seasonal ingredients, creatively prepared, including breakfast dishes (served all day), soups, salads, sandwiches, entrees, and baked goods, plus coffee from Crimson Cup. Locally sourced ingredients are used when possible at Heirloom, whose name refers to a type of vegetable with desirable qualities (such as outstanding flavor), maintained through propagation. Heirloom was conceived by John and Kimberly Skaggs, longtime members of the Columbus culinary community, who have been involved with such companies as Two Caterers, Northstar, and L'Antibes.
With affordable prices and a variety of dishes (friendly to both omnivores and vegetarians), Heirloom is a destination for the university community and the broader community alike. Wexner Center members receive a 10% discount, and BUCK ID for Ohio State students is accepted. The café also has wi-fi. We hope to see you here!
In the media
Columbus Alive, November 29, 2012
Columbus Alive, September 28, 2011
Latest (and last?) in the line of Wex eateries
The Other Paper, September 22, 2011
Sense of place
Columbus Dispatch, September 20, 2011
First look: Heirloom
Columbus Crave, September 13, 2011
Four Ohio State students and members of the university's Ecological Engineering Society are hard at work designing the new Wexner Center Chef's Garden, thanks to a Coca-Cola’s Student Sustainability Grant, just announced. The sustainable urban garden, to be located outside the Wex, will eventually provide Wex’s Heirloom Café with the freshest ingredients, and will also serve as an educational tool for the students and broader university community. It will include in-ground planters, compost bins, rain barrel irrigation, and educational signage.