Demetrius Brown and Brandon Blanchard of Heritage Supper Club are now leading the charge at Bread & Butterfly.
Brown and Blanchard aren’t new to the French bistro; the Atlanta pop-up that specializes in cuisine of the African diaspora has been doing a residency at the Inman Park restaurant for about six months.
Brown told What Now Atlanta that the breakfast, lunch and brunch menus that visitors have come to know and love will generally stay the same.
“We’ve made minor changes to the menu now, but we’ll keep it relatively the same,” he said. “We have a strong customer base already, so little improvements here and there. We are gonna introduce a dinner service, where I’m gonna let our wings open a little bit.”
They plan to begin the dinner service at Bread & Butterfly in late October, a menu that will give visitors a preview of what Heritage Supper Club hopes to have at their own eventual brick-and-mortar location.
Looking for a spot to open a Heritage restaurant has been put on pause while they take the reins at Bread & Butterfly, but Brown said they hope to restart that process by next year. He said that Inman Park, South Downtown’s Hotel Row, and Summerhill all pique his interest as potential locations.
Heritage Supper Club began as a pop-up, showcasing the flavors of Trinidadian cuisine to Atlanta – and engaging more senses than only taste.
“We would host monthly events, monthly ticketed events focused on either a specific region or specific country in the African diaspora,” Brown said. “Each course was inspired by a specific song, like a wine pairing but a music pairing.”
That pop-up style led them to a residency at Bread & Butterly, where about six months ago, Chef Billy Allin told Brown and Blanchard he’d love to retire and sell the restaurant to them.
Brown said their ultimate goal is to introduce people to the food of the African diaspora, and at Bread & Butterfly, to show how African and French cuisine can coincide.
“I always tell people our food doesn’t have to be spicy, it often is, but it doesn’t have to be,” he said. “Think of cloves, cardamom, allspice, things like that. But it’s not necessarily spicy on the tongue. I want to show how far the food of Black and brown people reaches.”
