Herons

Herons Herons is the signature restaurant of The Umstead Hotel and Spa in Cary, North Carolina.
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Herons is the signature restaurant of The Umstead Hotel and Spa, open for breakfast, lunch, dinner and weekend brunch. The intimate 98-seat dining room features a full-view kitchen, original artwork and floor-to-ceiling windows with views. The Culinary Team masterfully redefines American cooking by presenting classic ideas translated with local, seasonal ingredients and precise technique, brighten

ing each ingredient's flavor and purpose. The Umstead is pleased to offer homegrown vegetables and herbs from our nearby dedicated farm. Herons has been recognized by Food & Wine, Condé Nast Traveler, and Southern Living, in addition to receiving numerous accolades and awards including Five Stars from Forbes Travel Guide and Five Diamonds from AAA.

The season’s sweetest peas. Young radishes. Kohlrabi pulled at its peak. All pulled directly from our farm.These spring ...
06/04/2026

The season’s sweetest peas. Young radishes. Kohlrabi pulled at its peak. All pulled directly from our farm.

These spring ingredients surround lamb in a dish that feels both vibrant and deeply comforting. Amazake and koji milk add subtle depth, while each component plays its role in creating balance across the plate.

Part of the current One Oak Farm Tour tasting menu, inspired by the season unfolding around us.

📸 Anna Routh Photography

Spring Claypot with crispy rice, alliums, morels, charred kohlrabi, and fermented turnip. A dish built on warmth, textur...
05/28/2026

Spring Claypot with crispy rice, alliums, morels, charred kohlrabi, and fermented turnip. A dish built on warmth, texture, and the quiet complexity of spring.

📸 Anna Routh Photography

Kakigori with golden kiwi, yuzu curd, white verjus, and condensed milk. A cool, citrus-driven finish to your next dinner...
05/22/2026

Kakigori with golden kiwi, yuzu curd, white verjus, and condensed milk.

A cool, citrus-driven finish to your next dinner at Herons.

📸 Anna Routh Photography

Welcoming guest chefs into our kitchen offers a moment of exchange.An opportunity to learn from new perspectives while s...
05/14/2026

Welcoming guest chefs into our kitchen offers a moment of exchange.

An opportunity to learn from new perspectives while sharing the ethos that guides our work at Herons.

Through collaboration, connections form and expands the way we think about the craft, together.

Scenes captured by from our recent collaboration dinner with chefs and

Crab paired with white asparagus, green strawberry, and brown butter dashi.Delicate and layered, with brightness and ric...
05/12/2026

Crab paired with white asparagus, green strawberry, and brown butter dashi.

Delicate and layered, with brightness and richness held in quiet balance.

On the spring dinner menu through the season.

📸 Anna Routh Photography

Farm Friday Week Six: A look at our One Oak Farm Tour MenuThis micro-seasonal menu reflects the rhythm of the farm, evol...
05/08/2026

Farm Friday Week Six: A look at our One Oak Farm Tour Menu

This micro-seasonal menu reflects the rhythm of the farm, evolving frequently to highlight ingredients at their peak.

In steady collaboration, Chefs and Spencer Thomson are in constant communication with the farm team, shaping together what is grown and how it’s used. This creates a menu that responds directly to what the land gives us.

Enjoy this tasting experience during dinner at Herons.

📸 Anna Routh Photography

Spring is bursting in the kitchen, and with new images we can share a bit of what is being crafted with you.Here, beets ...
05/06/2026

Spring is bursting in the kitchen, and with new images we can share a bit of what is being crafted with you.

Here, beets are complemented with rhubarb, toasted rice, and clarified whey, then finished with lemon sorrel oil. It’s a study in contrast—earth, acidity, and texture brought into balance. Our One Oak Farm-grown salanova lettuce rounds out the dish, bringing dramatic height and a crisp freshness to each bite.

Swipe through for how we harvest these delicate leaves.

📸 Anna Routh Photography

A look back at the seasons that brought us here.From last spring through this winter, each menu was shaped by its moment...
04/29/2026

A look back at the seasons that brought us here.

From last spring through this winter, each menu was shaped by its moment, all guided by the land and what each season offered.

Our spring menu is here. Photos coming soon.

📸 Anna Routh Photography

In service.Small moments that often go unseen: finishing a plate, checking a detail, moving between the kitchen and dini...
04/27/2026

In service.

Small moments that often go unseen: finishing a plate, checking a detail, moving between the kitchen and dining room.

Part of the rhythm that shapes each evening at Herons.

📸 Anna Routh Photography

An evening shaped by collaboration, creativity, and a shared passion for the craft.In partnership with Chef Geeta Bansal...
04/16/2026

An evening shaped by collaboration, creativity, and a shared passion for the craft.

In partnership with Chef Geeta Bansal and her Salty Magazine, Chef Steven Devereaux Greene welcomed Chef Paolo Griffa of Paolo Griffa al Caffè Nazionale and Chef Jenner Tomaska of Esmé to Herons for a special dinner that brought together distinct culinary voices in one place. A morning spent at our One Oak Farm grounded the experience, connecting the chefs through the ingredients and the land itself.

With an approach rooted in both technique and artistry, each chef contributed to an experience that felt as much about exchange as it was about ex*****on, set within The Umstead’s collection of art and design.

We’re grateful to these chefs, our team, and the guests who joined us for an evening defined by camaraderie, respect, and a shared pursuit of something meaningful at the table.

📸 Anna Routh Photography

Address

100 Woodland Pond Drive
Cary, NC
27513

Opening Hours

Monday 7am - 10am
11:30am - 2pm
Tuesday 6:30am - 10am
11:30am - 2pm
Wednesday 6:30am - 10am
11:30am - 2pm
Thursday 6:30am - 10am
11:30am - 2pm
Friday 6:30am - 10am
11:30am - 2pm
Saturday 7am - 1pm
5pm - 10pm
Sunday 7am - 1pm

Telephone

+19194474200

Website

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