The Heron: A Southern Escape Crafted by Chef Blake Jackson

Written by Lola Magazine in collaboration with Chef Blake Jackson

Nestled on the southern edge of Shreveport, The Heron isn’t just another restaurant — it’s a soulful escape, a culinary storybook, and a deeply personal chapter for Chef Blake Jackson. After years of navigating the highs and lows of the restaurant industry, particularly in the unpredictable wake of the pandemic, Chef Blake finally found his place to land — and like the graceful bird that lends its name to his restaurant, he did so with patience and purpose. “Herons have long symbolized patience,” he says, “and that’s what this place is for me — about building my place to land.”

A Taste of the South, Refined

Chef Blake draws inspiration from his Southern roots and the rich culinary traditions of Louisiana. The Heron is all about taking those familiar flavors and elevating them with technical finesse and fresh creativity. The result? A refined, yet comforting experience that feels like home — if your home had a chef trained in the art of modern Southern cuisine. One of the current showstoppers on the menu? The Crawfish Boil Gnocchi — a brilliant mashup of a traditional Southern crawfish boil and a beautifully plated Italian staple. It’s nostalgic, bold, and exactly the kind of dish that tells a story.

More Than a Meal — It’s a Moment

Stepping into The Heron, guests are transported well before the carefully curated, wax-stamped menu is in hand.

“I want it to whisk you away from whatever today has dealt and drop you off at a place you belong.” The atmosphere, an elevated, moody space where elements of marsh life grace the walls and plush textures meet refined finishes. The ambiance, a soft hum of jazz and piano, old and new drifting through warm, ambient light. The aroma, a mouthwatering mix of truffle fries and hot beignets fresh from the kitchen. It’s more than a meal — it’s about creating a moment where the food, drinks, and service blend seamlessly into something unforgettable.

Built on Passion — Fueled by People

Chef Blake knows that it’s not just the food that makes a restaurant great — it’s the people behind it. “Who you have working in your restaurant is who represents you,” he says. “They need to have the same passion and love for the place that you have. And that’s not an easy feat.” But at The Heron, it’s clear that passion is in no short supply. From the kitchen to the front of house, you can feel the team’s dedication in every bite, every smile, and every detail.

What’s Next at The Heron?

This fall, diners can enjoy to a fresh wave of seasonal ingredients and new flavor profiles. But the evolution isn’t just on the plate. “Expect The Heron to continue fine tuning our mission to serve,” Blake shares. “We want it to be a place for every occasion — from the biggest celebrations to a simple escape.”

Whether you’re seeking a celebration-worthy destination or just want to unwind with a cocktail and something delicious, The Heron is ready to welcome you. Chef Blake Jackson has built more than a restaurant — he’s created a haven, rooted in Southern soul and elevated with every plate.

So come hungry. Come curious. Come ready to escape.