Culinary Institute grad, Chef Paul Nanni and partner Marla Puccetti bring distinction to your favorite American comfort foods, with a focus on fresh regionally-sourced ingredients. Situated along the winding Delaware River, this cheery spot also offers house crafted cocktails and desserts.
Restaurant’s cuisine style:
Local Ingredients and sources:
The Anthill Farm, Augusta Acres, The Lackawaxen Farm Company, Beach Lake Bakery, Calkins Creamery, Java Love, Quails R Us, Lato Sud Farm, Two Cousins Fish, Tonjes Farm Dairy, Clarks Cultures, Eve's Cidery, Wayside Cider, Aaron Burr Cider
Restaurant’s catering information:
The Heron recognizes that all events are unique. We strive to ensure that your event reflects your needs & expectations. Sample menus are available upon request; however, knowing the needs of our clients first is the most important aspect in developing a menu for your occasion. Please contact us and tell us about your event.