What are the 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

Herons

Name: Herons
Address: 100 Woodland Pond Drive, Cary, NC, 27513, US
Telephone: +19194474200
Price range: $$$$
Rating: 4.7

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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, brightening 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 & W**e, 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.

10/13/2026

Chocolate, raspberry, and a touch of Chambord.

Pot de crème with toasted cocoa nib croquant and raspberry sorbet brought together deep cocoa, bright fruit, and contrasting textures.

As a new season has begun at Herons, these compositions give way to the ingredients, flavors, and expressions of fall.

📸 Anna Routh Photography

10/09/2026

The last tastes of summer at Herons.

From tomatoes, melon, and cucumber to nectarine, squash, fat pod okra, and blackberry, the season brought an abundance of ingredients from One Oak Farm to the kitchen, each appearing at its best, and for its moment.

As the farm shifts with the season, so does the menu at Herons. With fall now beginning, we’re saying goodbye to these flavors and looking ahead to what the next harvest will bring.

📸 Anna Routh Photography

10/07/2026

Maine lobster, paired with the fleeting flavors of late summer.

Tempura squash blossom, sake glaze, and lemon verbena complement the sweetness of the lobster, bringing brightness and delicacy to each course.

📸 Anna Routh Photography

09/24/2026

Dry-aged duck, featured as an à la carte entrée at Herons.

Accompanied by cherry umeboshi, charcoal-grilled eggplant from our One Oak Farm, buckwheat and cocoa, the dish brings together richness, acidity and smoky, earthy notes in a layered expression of the season.

On the menu until we shift to fall, Tuesday through Saturday evenings.

📸 Anna Routh Photography

09/22/2026

A taste of the South Carolina Lowcountry, featured on the tasting menu at Herons.

For Chef Steven Devereaux Greene, a South Carolina native, this tilefish dish offers a connection to the culinary traditions of his home state. At its foundation is reezy peezy, a traditional Gullah Geechee preparation of field peas and rice with deep roots in the Lowcountry and Sea Islands.

Paired with pickled shrimp, oregano and tomato, the dish brings together the region's culinary heritage and Chef Greene's contemporary approach to Southern ingredients.

📸 Anna Routh Photography

09/20/2026

There’s a particular joy in cooking with the season’s best ingredients.

In the Herons kitchen, our culinary team works with produce at its peak, much of it arriving from nearby One Oak Farm.

From the first preparations to the final details on each dish, the season offers endless opportunities to explore flavor, texture and technique.

A glimpse behind the scenes as the team brings our menu to life.

📸 Anna Routh Photography

09/14/2026

Some occasions call for a setting all their own.

At Herons, private dining brings together the culinary vision of Executive Chef Steven Devereaux Greene, thoughtful service, and a setting surrounded by art and nature.

From intimate dinners and milestone celebrations to corporate gatherings and bespoke w**e experiences, each occasion is shaped around the guests and the moment. Choose from the Private Dining Room, semi-private spaces, or a full restaurant buyout, with our team attending to every detail along the way.

Discover private dining at Herons and begin planning your gathering. Email [email protected] or call (919) 447-4200

📸 Anna Routh Photography

09/09/2026

Coconut, lime leaf, blueberry, amazake.

Summer days continue at Herons with this season’s coconut dessert, pairing lime leaf tapioca with ice w**e elderflower blueberries and amazake ice cream. Light, fragrant and refreshing, with a delicate balance of sweetness and acidity.

📸

09/03/2026

A first taste of what’s to come.

The tasting menu at Herons begins with a series of canapés, small bites that introduce the season and set the tone for the experience ahead.

A Southern classic is reimagined in the Tomato Pie, pairing silky goat cheese panna cotta with a One Oak Farm tomato marinated in Cabernet Sauvignon. Sweet corn takes another form alongside a crisp John Haulk corn tuile and delicate Osetra caviar.

Familiar flavors, thoughtfully refined, and a glimpse into the ingredients and ideas that carry through the menu.

📸 Anna Routh Photography

09/01/2026

s q u a b
hickory, caramelized onion, fermented blueberry

Hickory and caramelized onion bring warmth and depth to the squab, balanced by the bright acidity of fermented blueberry. A pairing that moves between smoky, savory and subtly sweet.

One course on our summer tasting menu.

📸 Anna Routh Photography

Dine with us:
https://www.heronsnc.com/

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

https://www.heronsnc.com/

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