Cinematic journeys in food, wine, and reverie.

Heritage East at Culture ETX

‘Lineage’ Dinner Series, Guest Chef: Eduardo Osorio of Meridian

CityTyler, Texas
VisitedSep 2026
ChefsLance McWhorter, chef and owner; guest chef Eduardo Osorio of Meridian, Dallas
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The four snacks on one board.
The four snacks on one board.

The end of October 2026 marked the final service of Heritage East at Culture ETX although The Plaid Rabbit at Heritage East will Remain open. Heritage East in Tyler, Texas, was Chef Lance McWhorter's restaurant, built on honoring the food of his ancestors: the recipes and ingredients of the African Diaspora, and what the restaurant calls elevated East Texas cuisine. It grew out of his first restaurant, Culture ETX. I dined on , 10 September 2026 for the Lineage Dinner Series, with guest chef Eduardo Osorio of Meridian in Dallas.

  • The Plaid Rabbit Social Club & Speakeasy is reached through the restaurant.
The Plaid Rabbit menu, from the speakeasy reached through the restaurant.
The Plaid Rabbit menu, from the speakeasy reached through the restaurant.
"Remember the Maine." A cocktail at the bar before dinner.
"Remember the Maine." A cocktail at the bar before dinner.
The Lineage Dinner Series menu.
The Lineage Dinner Series menu.
Scallop toast, yuzu kosho aioli, smoked trout roe.
Scallop toast, yuzu kosho aioli, smoked trout roe.
Jalapeno cornbread muffin, foie gras and bourbon butter, caviar.
Jalapeno cornbread muffin, foie gras and bourbon butter, caviar.
Funyun ring, carmelized shallots, chives.
Funyun ring, carmelized shallots, chives.
Open faced egg sando, house cured lomo, furikake, chives.
Open faced egg sando, house cured lomo, furikake, chives.
Eduardo Osorio of Meridian in Dallas.
Eduardo Osorio of Meridian in Dallas.
Avinyo Reserva Brut cava.
Avinyo Reserva Brut cava.
The kitchen team gathered behind the pass.
The kitchen team gathered behind the pass.
Pouring a 2017 Tardieu-Laurent Cotes du Rhone.
Pouring a 2017 Tardieu-Laurent Cotes du Rhone.
Embered heirloom tomatoes, buttermilk, tomato oil, pea tendrils.
Embered heirloom tomatoes, buttermilk, tomato oil, pea tendrils.
Watermelon, whipped ricotta, mint, sea salt.
Watermelon, whipped ricotta, mint, sea salt.
Bread for the table.
Bread for the table.
Bread & Butter.
Bread & Butter.
The Wine Pairings.
The Wine Pairings.
Binchotan shrimp, agnolotti, purslane, carrots, bouillabase.
Binchotan shrimp, agnolotti, purslane, carrots, bouillabase.
Chef's Eduardo Osorio and Lance McWhorter.
Chef's Eduardo Osorio and Lance McWhorter.
Grilled barbecue quail, hoecake, fennel, duck fat gravy, herbs.
Grilled barbecue quail, hoecake, fennel, duck fat gravy, herbs.
Fire roasted halibut, charred corn, pea tendrils, chanterelles.
Fire roasted halibut, charred corn, pea tendrils, chanterelles.
Rosewood Ranch wagyu hanger steak, carrots, burnt onion, mustard greens.
Rosewood Ranch wagyu hanger steak, carrots, burnt onion, mustard greens.
Toasted chocolate milk bread, peanut butter cremeux, okra and blackberry jam, peanut crunch.
Toasted chocolate milk bread, peanut butter cremeux, okra and blackberry jam, peanut crunch.
My kind of Dessert.
My kind of Dessert.

118 West Erwin Street, Tyler, TX 75702