Sustainability defines our approach to dining at Heritage. Nestled in a century-old craftsman house in Long Beach’s historic Rose Park neighborhood, Heritage is a family-owned restaurant led by siblings Lauren and Chef Philip Pretty. Recognized with a Michelin Star and Green Star in both 2023 and 2024 plus Green and Blue certifications, Heritage offers a nine-step tasting menu that showcases fresh, locally sourced ingredients and innovative sustainability practices.
From its inception, Heritage has operated as a zero-waste kitchen, with a commitment to reducing environmental impact at every step. The restaurant minimizes waste by using its own driver to collect produce directly from local farmer’s markets in reusable crates, ensuring both freshness and sustainability. Partnering with local vendors, Heritage sources butter, cheese, and proteins from sustainable producers, including line-caught seafood, pasture-raised meats, and open-field poultry—all chosen to reduce carbon emissions and promote ethical practices. Farm-raised seafood, like zero-impact abalone, is selected for its minimal environmental footprint, right down to the shell that eventually turns into sand.
In the kitchen, Chef Philip and his team are dedicated to using every part of each ingredient, transforming what might otherwise be discarded into creative, delicious dishes. Any remnants are repurposed into staff meals or composted, often at their regenerative Heritage Farm just a mile away. This farm not only supplies the restaurant with fresh produce year-round but also serves as a serene event space for the community.
Heritage’s menu evolves frequently to highlight the best seasonal offerings, with all beer and wine sourced from California to support local producers. While the restaurant does not allow modifications to maintain the integrity of each dish, guests are encouraged to discuss any dietary or allergy needs in advance, ensuring a personalized dining experience.
Visit Heritage at 2030 E 7th St, Long Beach, CA 90804, from Tuesday to Saturday, 5 pm to 9 pm, and discover a unique blend of sustainable practice, and innovative fine dining.
From its inception, Heritage has operated as a zero-waste kitchen, with a commitment to reducing environmental impact at every step. The restaurant minimizes waste by using its own driver to collect produce directly from local farmer’s markets in reusable crates, ensuring both freshness and sustainability. Partnering with local vendors, Heritage sources butter, cheese, and proteins from sustainable producers, including line-caught seafood, pasture-raised meats, and open-field poultry—all chosen to reduce carbon emissions and promote ethical practices. Farm-raised seafood, like zero-impact abalone, is selected for its minimal environmental footprint, right down to the shell that eventually turns into sand.
In the kitchen, Chef Philip and his team are dedicated to using every part of each ingredient, transforming what might otherwise be discarded into creative, delicious dishes. Any remnants are repurposed into staff meals or composted, often at their regenerative Heritage Farm just a mile away. This farm not only supplies the restaurant with fresh produce year-round but also serves as a serene event space for the community.
Heritage’s menu evolves frequently to highlight the best seasonal offerings, with all beer and wine sourced from California to support local producers. While the restaurant does not allow modifications to maintain the integrity of each dish, guests are encouraged to discuss any dietary or allergy needs in advance, ensuring a personalized dining experience.
Visit Heritage at 2030 E 7th St, Long Beach, CA 90804, from Tuesday to Saturday, 5 pm to 9 pm, and discover a unique blend of sustainable practice, and innovative fine dining.
Lauren Pretty
President
Lauren’s journey into sustainability was inspired by her mother, who nurtured a love for fresh, homegrown produce by growing vegetables and herbs in her backyard. This early exposure to mindful food practices, combined with her brother Philip’s focus on zero-waste cooking, drove Lauren to make Heritage a model of environmental responsibility.
Her commitment extends beyond just creating an eco-friendly restaurant; she also aims to foster a culture of learning and respect. Lauren believes in crafting an experience where every guest feels genuinely welcomed and valued.
A Long Beach native, Lauren’s career in hospitality began at 17 at Pizzeria Ortica, where she quickly advanced through various roles, showcasing her versatility and passion for the industry. Her dedication took her to the fine dining world at Hinoki & the Bird, and while pursuing her degree in Communication Studies at CSULB, she rose to a managerial position. In 2020, she and Philip opened Heritage, fulfilling her vision of a sustainable, community-centered dining experience in her hometown.
When not at the restaurant, Lauren enjoys exploring local markets with her husband, Tommy, and their daughter, Mila. She hopes to leave a legacy of sustainability, community engagement, and a deep respect for the environment and people.
Philip Pretty
Executive Chef / Owner
In 2020, he and his sister Lauren founded Heritage, a fine dining restaurant focused on locally and ethically sourced ingredients. The zero waste tasting menu at Heritage earned a Michelin Star and a Michelin Green Star in 2023.
Heritage Farm, an event and catering space in Long Beach that also grows produce for their restaurant, was founded in 2022. Heritage Farm is a constant source of creativity & joy for Chef.
In 2024, he opened Olive & Rose, a neo-bistro proudly named after his two daughters. While Heritage is ambitious and avant garde, Olive & Rose will be familiar with a modern flair– a culmination of his entire career.
As a Le Cordon Bleu graduate, Chef Pretty’s career spans across many celebrated kitchens including: Axe as the Executive Chef, Gordon Ramsay at The London under Chef Anthony Keene, Joe’s Restaurant under Chef Joe Miller, Sona under Chef David Myers, and Providence under Chef Michael Cimarusti.
