Night Heron Brings Perfectly Shareable Plates and Gulf Coast Vibe to Montrose

Night Heron, the first Montrose eatery from Agricole Hospitality, plans to open in February.

The restaurant at 1601 W. Main Street is from the same group behind Eight Row Flint, Revival Market, and Coltivare, which is feeding Night Heron’s key staffing positions including the executive chef and general manager roles. Partners Morgan Weber, Vincent Huynh, and Chef Ryan Pera conceived of the restaurant which promises to be a respite for anyone — from flip-flop wearers to power-suit professionals.

The eatery was named by Pera, who has lived in Montrose since 2003 and wanted to open a place close to home. It references the night herons that nest in the century-old live oak trees on North and South Boulevards, “which Ryan and his wife Lori discovered when exploring the neighborhood several years ago,” says the press release. The space, which seats 60 inside and 40 outside, is described as airy and bright with a light color palette. Interiors are inspired by nature and the Gulf Coast ecosystem.

A menu of small plates and easily shared dishes will be overseen by executive chef Jacob Pate, formerly of Coltivare and Nobie’s. Pate’s cuisine isn’t limited to a single region, and he plans to pull in influences from Southeast Asia and the Caribbean. A separate brunch menu will be available Saturdays and Sundays beginning at 11 a.m.

“I’m still developing the menu with the team, but I will continue the Agricole tradition of using well-sourced ingredients and precise execution of dishes,” Pate said in a statement. “What we do know for sure: there will be a great burger.” Huynh adds, “We want the menu to be so approachable that you instantly crave something at first glance.”

General manager Julie Rogers will develop a cocktail menu and beer program of five brews on draft and an extensive bottle list. Former bar manager and assistant general manager at Coltivare, Rogers is a Certified Cicerone, the beer world’s equivalent to the sommelier certification. A 75-bottle wine list will be curated by Coltivare general manager and sommelier Jeb Stuart.

The restaurant at 1601 W. Main Street will be open Monday through Thursday, 2 p.m. to 12 a.m., Friday until 2 a.m., Saturday from 11 a.m. to 2 a.m., and Sunday from 11 a.m. to 12 a.m.