Blue Heron

The Blue Heron prides itself on the quality of its food; everything is sourced locally and served fresh from farm to table, and no meat is prepared from animals raised using growth hormones or antibiotics. Executive chef and co-owner Deborah Snow has won the Best Chef Award from the Massachusetts Restaurants' Association, and has been profiled in both Yankee magazine and Bon Apetit, the latter piece praising the Heron's pan-seared scallops (a house specialty). The restaurant also offers, daily, braised local lamb and a wine selection that's repeatedly garnered Wine Spectator's Wine List Award. Desserts are all made in-house with Deborah's recipes, including the favorite: chocolate pot de creme (chocolate pudding). So why is it romantic? Well, it routinely hosts weddings of all varieties (such as Glee star Jane Lynch's recent hitching). It also offers full-service dropoff and pickup catering to locations around the region.