The Hippo


Jun 18, 2019








Heritage Restaurant

Where: 91 W. Broadway, Derry
Hours: Starting next week, hours will be Tuesday through Saturday, 3 to 9 p.m., and closed Sunday and Monday
Visit: or call 260-6756

Heritage flavors
Fresh menu at new Derry restaurant

By Matt Ingersoll

 With specialty homemade items like crab cakes, crab salad sandwiches and honey buttered scallops, the menu at Heritage Restaurant in Derry is an exhibition of owner and chef Mike Jacovino’s seafood background. But the restaurant, which had a soft opening in June and its grand opening on Oct. 20, offers a range of fresh dishes to appeal to all palates, he said — in fact, the name “Heritage” is reflective of several styles of cuisine. 

Jacovino comes from Belfast, Maine, where he worked in restaurants from the age of 16 and spent decades cooking seafood. He spent a few years doing the same thing in south Florida.
“In Florida, I was fortunate enough to work with some great trained chefs who kind of took me under their wing a little bit … and it really expanded my creativity and just kind of fueled the passion,” Jacovino said. “Even when I was in high school, I always envisioned myself as being a restaurant owner … and this is kind of the result of all the work that I put in. It’s a dream come true.”
When Jacovino returned to New England from Florida, he wound up in Derry by chance, working as an executive chef at the Birch Heights retirement community for a few years. He opened Heritage in the former space of How’s Your Onion? Restaurant on West Broadway in June.
The menu has undergone a few changes since Heritage first opened.
“We wanted to kind of get our feet under us … [and] we’ve had a chance to interact with the community and make the proper adjustments,” Jacovino said. “For example, when we first opened, we didn’t have burgers. … So we added some that would actually fit into our particular style of restaurant. Nothing is storebought or frozen. We’re pressing every patty, and all of the ingredients that go on them are fresh ingredients.”
Burgers on the new menu at Heritage include oyster mushrooms and Swiss cheese, bacon and gorgonzola, homemade barbecue sauce and caramelized onions, or a build-your-own with any ingredients, served with hand-cut french fries or a side salad.
For other lighter lunch options, try the crab salad sandwich on a grilled brioche bun, the blackened chicken tacos topped with mango avocado salsa, or the shaved prime rib sandwich on a kummelweck roll and topped with white cheddar cheese and horseradish mayonnaise. Vegetarian options include the sweet potato and coconut curry, the red pepper risotto, the pasta puttanesca and the vegetarian gumbo, all of which are served with a side salad.
“As far as dinner goes, we’re finding that our entrees are where we shine and really get a chance to express what it is we’re trying to do,” Jacovino said.
There are several chicken, seafood, beef, pork or pasta options, like chicken and mushroom risotto, apple brandy pork chops, honey buttered scallops, rib-eye steak and mushrooms, beef bolognese pasta, and Mediterranean chicken pesto, which is prepared with sauteed garlic, tomatoes, kalamata olives and linguine pasta.
On Sundays, Heritage offers a brunch menu with meat lovers, seafood and vegetable omelets, specialty griddle items like French toast coated in sliced almonds and candied walnut pancakes, and other options like crabmeat quiche, poached salmon Benedict, cheddar biscuits with sausage gravy, and shrimp and cheese grits.
For drinks, there are specialty cocktails, as well as a wine list and seven draft lines of beer. About three quarters of the brews are local, according to Jacovino, like the Battle Axe IPA from Kelsen Brewing Co. in Derry, the NH Ale from the 603 Brewery in Londonderry, and the Sea Dog Sunfish from the Bangor, Maine-based Sea Dog Brewing Co.
Jacovino said dessert menu options will be rotated out, but current favorites are the cast iron chocolate chip cookie and the cast iron brownie sundae, both of which are served with ice cream.
“You can’t beat them,” he said. “The cookie is fresh baked every time. We make our own cookie dough, so they are not just like frozen pucks that we pull out. … Same thing with the brownie. We make our own brownie batter and bake it in a cast iron skillet so it’s fresh every single time.”
In line with the fall season are seasonal menu options for both food and drinks. Try the pumpkin cheesecake trifle while you can, a layered pumpkin dessert served in a martini glass, or the apple cider sangria or cranberry margarita.
“We’ve also switched over some of our seasonal vegetables … to a fire roasted corn on the cob, and sauteed pumpkin and zucchini,” Jacovino said. “We’ve been running a pumpkin risotto as well.”
The restaurant has a seating capacity of about 55 and is open for lunch and dinner seven days a week.
“We’re really hoping to establish a reputation in the Derry and Londonderry area for being one of multiple great restaurants,” he said. 

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