Crawford and Son

The story

Crawford and Son | American Contemporary Restaurant in Raleigh, NC

Crawford and Son

In Raleigh’s historic Oakwood neighborhood, Crawford and Son operates as a casual restaurant that takes its food seriously. Chef Scott Crawford leads a kitchen built on a product-driven approach, balancing classical and modern technique to create dishes that range from the familiar to the unexpected. The result is straightforward, honest cooking where depth of flavor comes first.

The team, including General Manager Zachary Stephens and Chef de Cuisine Aaron Salita, brings an undeniable chemistry to the dining room. The menu changes with the seasons and the market, but recent offerings give a clear sense of the kitchen’s range. Appetizers like the Gem Lettuce Salad with snow peas, aged Gouda, spring onion, and buttermilk dressing sit alongside a Black Garlic Sausage with roasted peppers, garlic aioli, and balsamic onion jus. The raw bar features a Bone Marrow Beef Tartare with green tomato relish and cured egg yolk, served on seeded levain.

Entrées include a Mediterranean Sea Bass with sugar snap peas, melted leeks, almonds, and brown butter, as well as a Green Circle Chicken with fava beans, morel mushrooms, new crop potatoes, and Madeira jus. A Grilled Wagyu Sirloin comes with corn and shishito bread pudding and bacon marmalade. Sides like the Manchego-Herb Biscuits or the Crispy Eggplant with Szechuan glaze and scallions round out the meal.

The beverage program is equally considered, with a cocktail list that features drinks like the Midnight Sun (coconut washed tequila, lemongrass, cucumber, passionfruit) and spirit-free options such as the Market Cooler with strawberries, sugar snap peas, and basil. The wine list, offered by the glass and bottle, spans France, Italy, Germany, Spain, and beyond.

Crawford and Son has earned a Michelin Recommended distinction, a recognition that aligns with the restaurant’s commitment to purposeful ingredients and thoughtful execution. The dining room, with counter seating and outdoor options, keeps the focus on the food and the people making it. Open Tuesday through Saturday for dinner.