Herons

Herons remains the crown jewel of The Umstead Hotel & Spa, where Executive Chef Steven Devereaux Greene and his team steward one of the Triangle’s rare Forbes Five-Star, AAA Five-Diamond dining rooms. The 98-seat restaurant pairs polished full-service hospitality with a floor-to-ceiling garden view and a museum-worthy art collection, setting the stage for celebratory meals from breakfast through dinner.

Seasonal ingredients sourced from the hotel’s One Oak Farm anchor a menu that shifted in January 2025 to include à la carte flexibility alongside signature multi-course experiences. Current highlights range from Harkers Island oysters brightened with Champagne sabayon to Carolina quail over chestnut polenta, while meticulous sushi offerings and vegetable-forward plates keep every course inventive and hyper-local.

Guests linger over an extensive wine program and thoughtful cocktails before returning for weekend brunch, when the kitchen leans into Southern comfort with refined technique. Whether it’s a sunrise business breakfast, an indulgent tasting progression, or a milestone dinner, Herons delivers artful plating, attentive pacing, and a cultivated sense of occasion that continue to define fine dining in Cary.