Set in the sleek new Umstead hotel, Herons offers a seasonally changing locally grown menu of lighthearted takes on traditional Southern dishes as well as international fare. Among the highlights are a haute interpretation of biscuits and gravy—a fluffy, chive-studded buttermilk biscuit in a creamy porcini sauce with lightly battered panfried foie gras—and a roasted rack of lamb with mint-basil pesto and baby vegetables. The well-timed service, expansive wine list, and subtle spotlighting are all designed to make every diner a star for the night.
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