Most hotel restaurants are lucky to have one very talented chef; Herons, in the Research Triangle's luxurious Umstead Hotel and Spa, has two. Scott Crawford and Steven Devereaux Greene team up to prepare dishes that manage to be elegant, local and Southern all at once, like roasted foie gras with pickled rhubarb, pecan hash and just a little banana puree. "It sounds like too much, but it's not," says Greene. "The pickled rhubarb just nails it."
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