Try the “Off-the-Menu” Dishes at Heron’s Next Dinner Lab Event

Since opening its doors, Heron Restaurant has made a massive splash in the Shreveport-Bossier culinary world. Their mission is sophisticated yet simple: "Elevated Seafood & Nouveau Louisiane Cuisine. Thoughtful Wine & Craft Cocktails. Ultimate Service." But beyond their nightly excellence, they are inviting the community to step outside their comfort zones and into the "Dinner Lab."

Founded by Chef Blake Jackson, the Dinner Lab is a unique collaborative series that allows the kitchen team to break free from the standard menu.

As Chef Blake explains, a restaurant team might develop hundreds of incredible dishes, only to have 30 make the final cut. The Dinner Lab ensures those "lost" creative gems finally reach your plate. It’s an experience that Chef Blake claims is just as vital for his staff as it is for the regulars, it’s a night where creativity flows without boundaries, and the kitchen team ventures into uncharted territory.

In exchange for joining this experiment, the community is treated to a curated five-course dinner paired with world-class spirits. For one night, the dining room is transported to a different place entirely.

The most recent Lab featured the bold flavors of Don Fulano Tequila, paired perfectly with a menu that showcased true culinary fusion.

We started with Ground Axis Cuban Empanadas, followed by a standout Crawfish Relleno smothered in a rich Caramelized Onion Gravy. To wrap up the night, we indulged in a Blackberry Basil Cheesecake Tamale that was as inventive as it was delicious.

Heron is located at 1023 Provenance Pl Blvd, Suite 200, Shreveport, LA, and if you haven't experienced a Dinner Lab yet, you are missing out on the 318’s best-kept secret. Check out every bite I enjoyed in the gallery below.