DineFlys

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Nestled in the agriculturally rich area of North Carolina, Herons’ Executive Chef Phil Evans’ modern American cuisine pays tribute to the finest North Carolina and Southern farmers and artisans, as well as to Herons own herb garden. To complement the à la carte menu and Chef Evans’ seasonal Tasting Menu, is an extensive 2500-bottle wine cellar, designed with both the young enthusiast and the wine connoisseur in mind. Renowned luxury hotel designer Frank Nicholson’s casually elegant yet sophisticated style features an open kitchen providing for culinary theater, while cozy banquettes and owner Ann Goodnight’s commissioned art collection ensure intimate dining areas.