In the historic district of Oakwood, there sits a casual restaurant called Crawford and Son. They offer straightforward, genuine cuisine that includes both the anticipated and the unexpected. Chef Scott Crawford’s product-driven approach and a blend of traditional and modern techniques aim to deliver a depth of taste with meaningful ingredients. Their staff is imaginative, active, and like-minded people whose daily work creates an undeniable connection within the restaurant.
Crawford and Son, a neighborhood restaurant that is both casual and sophisticated, has since been selected “Restaurant of the Year” by both The News & Observer in Raleigh (in 2018) and Indy Week (in 2019). Scott and his amazing crew serve a constantly-changing menu determined by seasonal, local products and genuinely belong to its neighborhood, with energy that its patrons greatly influence. They serve appetizers, entrees, sides, and desserts. Customers can try Heirloom Apple Carpaccio, Yellowfin Tuna Crudo, and Beef Tartare for raw foods.
Aside from the delectable meals, Crawford and Son offer wine bottles, draft beers, and cocktails. Spirit-free selections include the Garden Snake, made with cucumber, yuzu, dill, and passionfruit. Try their Mini Jammer with blueberry, ginger, and lemongrass. Or, if you’re not up for these blends, you can just have iced tea or Mexican Coke products.
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