The guys who run the bar-slash-bistro (and Coltivare)—Agricole Hospitality's Vincent Huynh, Ryan Pera, and Morgan Weber—seem to think it just might be. They announced Tuesday that Night Heron is evolving into a bistro with a full food menu, which will be overseen by Jonathan Pittman, who has been promoted to chef de cuisine.
“I understand Chef Ryan’s mentality and approach,” said Pittman, who came from The Pass & Provisions and spent the last year in the kitchen at Coltivare. “We want to bring a little bit of Coltivare to Montrose, and we’ll rotate regular Coltivare dishes. The menu will change seasonally—everything will be fresh and market driven. Coltivare is the blueprint for what we want to do here—unassuming, friendly, honest food—but we’ll also stay true to ourselves and the Montrose neighborhood.”
To that aim, Pittman is planning a slew of pasta dishes like, of course, Coltivare's cacio e pepe. Pasta will be homemade by Sonia Martinez. They'll also be making their own focaccia at Night Heron, and other Coltivare influences may pop up, like the popular fried cauliflower.
Lunch service will debut at Night Heron likely in early 2020. The wine list will grow as well, per general manager Danny Kirgan.
“We’ve always had a focus on eclectic and esoteric wines," said Kirgan. "In a neighborhood spot like this, we need to have a balance of what people are used to and also wines that can encourage people to try something new.”
There are other established neighborhood-style spots around it, specifically Nobie's and B.B. Lemon, but relying on the Coltivare influence isn't a bad way for Night Heron to stand out. If the pasta dishes are as good as they are at its Heights sister, it'll do just that.