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.

Spring, distilled.Sea scallop is paired with English pea consommé, Meyer lemon kosho, and kombu in a dish that captures ...
06/17/2026

Spring, distilled.

Sea scallop is paired with English pea consommé, Meyer lemon kosho, and kombu in a dish that captures the season at its most fleeting. Sweet peas bring freshness and vibrancy, while the consommé delivers remarkable depth with a light touch.

📸 Anna Routh Photography

Introducing the Hirsch Vineyards x The Umstead Cuvée.Last year, Chef Steven Devereaux Greene and prior Beverage Director...
06/09/2026

Introducing the Hirsch Vineyards x The Umstead Cuvée.

Last year, Chef Steven Devereaux Greene and prior Beverage Director Hannah Hardiman traveled to California’s Sonoma Coast to spend time with the team at Hirsch Vineyards, tasting through wines alongside Winemaker Jasmine Hirsch and exploring what a wine created specifically for The Umstead could become.

The result is the 2024 Hirsch Vineyards Umstead Cuvée, a bright and expressive Pinot Noir crafted exclusively for our guests. Notes of cranberry, raspberry, and cherry give way to subtle hints of cola, sassafras, clove, and gentle spice, creating a wine with both energy and balance.

Selected to complement the Herons experience, the wine is equally at home alongside delicate preparations and more richly composed dishes.

We’re honored to share this collaboration with you and grateful to the Hirsch team for helping bring it to life.
Available exclusively at The Umstead.

📸 Anna Routh Photography

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

We are pleased to welcome Jose Carlos Curci back to The Umstead Hotel and Spa as General Manager.A familiar face to many...
05/19/2026

We are pleased to welcome Jose Carlos Curci back to The Umstead Hotel and Spa as General Manager.

A familiar face to many, Jose’s return marks a meaningful homecoming, having previously held several leadership roles at The Umstead throughout his career journey. From Director of Banquets to Assistant Director of Food & Beverage, and later Director of Food & Beverage overseeing the hotel’s dining experiences, Jose has long been part of the story and evolution of our property.

Over the years, his leadership has extended to some of the country’s most respected luxury destinations, including The Peninsula Chicago, The Hermitage Hotel, Salamander Resort, and most recently Nemacolin Resort & Spa, where he served as Vice President of Private Homes and Estates.

Known for his commitment to service excellence and thoughtful leadership, Jose believes exceptional hospitality begins with caring for both guests and team members alike. His passion for building strong internal culture, fostering collaboration, and creating memorable guest experiences aligns beautifully with the values that define The Umstead.

“The Umstead has long been recognized as one of the country’s most exceptional luxury destinations,” shares Jose. “North Carolina has always felt like home to me and my family, and I consider The Umstead a home as well. Returning to this extraordinary property is both personally meaningful and professionally rewarding.”

Please join us in welcoming Jose and his family back home to Cary. We look forward to this exciting next chapter together.

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

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

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