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Southern, American, Bar
1 Recommendation
ChefBrandon Sharp
Raleigh-Durham
My Venues
Accolades
- One StarMichelin Guide
- Three StarsSan Francisco Chronicle
- Top 100 RestaurantsSan Francisco Chronicle
- ChefsFeed WinnerOne of the Best Things to Eat in Napa/Sonoma
Where I Go Out
Behind the Scenes
"First batch of East Coast padrons — grown by our friends at @dancingpinesfarmnc along with tomatillos, kennebec potatoes and some v cool coriander buds @crossroadschapelhill #liveandlocal #chapelhill"
"You know that I know that you know that I am no great lover of microgreens, but this cinnamon basil plays very well with seared foie gras and blue ridge mountain cherries @crossroadschapelhill"
"Tomato consommé with a manzanilla olive oil float #shotsshotsshots Also, shad roe by @chefjermblankenship is off the cure after 4 months and came out amazing! Lastly, the flatbread dough I was r&d’ing worked much better as powdered sugar #donuts and #munchkins @crossroadschapelhill @thecarolinainn #tomato #summer #consomme #oliveoil #onemoresaturdaynight"