Demetrius Brown's supper club finally has a permanent address. Heritage, the Afro-Caribbean restaurant from the chef-owner of Bread & Butterfly, set Sept. 10 as its opening night at 63 Georgia Ave. in Summerhill.
Brown and business partner Brandon Blanchard, who together run Bellevue Hospitality, bought the Inman Park cafe Bread & Butterfly in 2023 and added an African diaspora dinner menu there. Heritage takes its name from the Heritage Supper Club, the pop-up Brown has run for about four years and which Atlanta Magazine once named the city's best food pop-up. We first flagged the project in our list of 2026 restaurant openings to watch, and again when Heritage started taking reservations in late August.
Three floors, three ways to eat
Brown, who is of Trinidadian descent and has spent more than 30 years in restaurants, describes the menu as his own memory of Black food, past and present, drawn from the Caribbean, Africa, Brazil and the American South. Where Bread & Butterfly leans toward French-colonized countries, Heritage takes in the whole diaspora.
The main event is a seven- to 10-course tasting menu in the downstairs dining room, which has an open kitchen and a chef's counter. A seating runs two to two and a half hours, and the price is about $200 per person with gratuity included; drinks cost extra. Dishes planned for the menu include Jamaican beef patties based on the version Brown cooked on Food Network's Beat Bobby Flay, maafe (West African peanut stew), a beef Wellington riff seasoned with collard greens, star anise and suya spice, and Carmen's Cucumbers, a nod to his aunt's garden. Brown pairs music with the courses, so every plate comes with a song.
Diners who aren't ready for a full tasting menu can stay on the main floor. The bar and lounge serves a short a la carte list of what Brown calls more approachable food from his mother's side of the family, including shepherd's pie, roti curry and a Hispaniola Burger that reflects his affection for Haiti. Tasting-menu guests finish in a separate dessert area, where pound cake and vegan cassava cake follow his great-grandmother's recipes and bonbons are made with Haitian chocolate.
Drinks and the room
Beverage professional Keyatta Mincey built the bar program around diaspora ingredients and Black-owned, BIPOC-owned, women-owned and local producers. The wine list is compact, and the cocktails include a Haitian mule topped with epis powder and an old fashioned infused with plantain skin. Beer stays local.
The design mixes earthy tones, greenery and layered textures, and the lounge nods to a Harlem Renaissance brownstone with portraits of Civil Rights leaders on the walls. A rooftop patio called Heritage Garden and a private event space are planned for later.
Proceeds from opening night were earmarked for Hope for Haiti and Georgia Organics.
Original reporting by Carly Cooper for Atlanta Magazine, with additional details from What Now Atlanta.