Our Story
AMONG THE TOP 100 RESTAURANTS IN AMERICA.
Crafted by experience.
Inspired by home.
Chef Mark H. Wombles started his culinary career at the age of 20 in Lexington, Kentucky. According to his parents, Mark possessed an interest in food at an early age, hence, he was always willing to sample new things without questioning.
Chef Mark H. Wombles
Owner
What Drives Us
Quality
Exceptional ingredients. Always.
Hospitality
Warm welcomes. Lasting connections.
Integrity
Honest food. True to our word.
Passion
A love for what we do — every single day.
A Kentucky Table, Rooted in Midway
Located in the heart of horse country, just fifteen minutes from downtown Lexington, Heirloom offers an extensive boutique wine list alongside eclectic contemporary cuisine.
Heirloom proudly uses non-seed oils for all food preparation and cooking methods.
Honored Along the Way
- Voted Best New Restaurant in the State of KY, 2007.The Lane Report
- Voted Best Fine Dining Restaurant in the Lexington Area.KY Monthly Magazine
- Voted Top 100 Restaurants in the United States.OpenTable
Raising Our Own High Standard
Mark H. Wombles began his culinary career at just twenty years old, here in Lexington — an interest in food that showed early, and a willingness to try anything without asking questions first.
A Craft Built Over Decades
Mark's journey began as a prep cook at the Merrick Inn in Lexington, where he spent three years before heading to San Francisco for two years of training at the California Culinary Academy — including a stint at Aqua under chef Michael Mina, winner of the 1996 James Beard Award.
From there, kitchens at Maisonette in Cincinnati, Jonathan's at Gratz Park in Lexington, and Bistro La Belle in Midway sharpened a style he was ready to call his own. Today he leads Heirloom's kitchen alongside Executive Chef Josh Fleischer.
A Name Passed Down
Drawn from Mark's love of heirloom produce, and from Midway's own antique shops — a nod to things worth preserving, built with his parents Henry and Jeanne, and his wife Kyla, behind him.
Come Sit at Our Table
From an easy weeknight dinner to a private celebration, Mark, Josh, and the entire Heirloom staff would love to host you — and hope you feel the same warmth and enjoyment that inspired us to open our doors.
Reserve a Table→Two things you'll feel the moment you sit down
Chef-Driven Cooking
Every dish at Heirloom begins with what's in season around Midway, Kentucky. Chef Mark Wombles builds each menu around local farms and honest technique — food that feels considered without feeling fussy, plate after plate.
Genuine Hospitality
A table at Heirloom is never rushed. From the greeting at the door to the pacing of the meal, our team pays attention to the small things guests feel but rarely name — the kind of care that turns a dinner into a memory.
A story told one plate, one table at a time
From the dining room to the pass, a few of the moments that make up a night at Heirloom.
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The Dining Room
Seasonal Plate
In The Kitchen
The Bar
Private Dining
Guests At The Table
Heirloom Awards
