Oakleaf — Restaurant in Carrboro

Food in some ways is like music. We all have styles that we prefer. Duke Ellington famously said that there are only two kinds of music, good and bad. But I humbly disagree. There's music we like and music we don't like. Whether it's good or bad in some more fundamental sense is another matter entirely. I dislike opera. I don't consider it "bad music," I just don't like it. Putting the onus on my particular preferences rather than calling the music bad seems both fair and accurate. I think food is similar. While there may truly be good and bad food, the more common delineator is the likes and dislikes of a particular person. And so it is in this case.

To clarify, it may be helpful to consider another comparison between music and food: Music professor and cognitive scientist David Huron has shown that music is enjoyed most when it fulfills our expectations but then throws in a little of the unexpected. We're able to anticipate for the most part what we're about to hear but there are also some surprises that delight us. I think that's also an excellent description of a good dining experience.

I had dinner last night with some friends at Oakleaf. The ingredients were very high quality. The food was prepared with skill. The service was impeccable. Yet I (and the one other person I discussed the experience with) left underwhelmed.

I think it comes down to a matter of taste preference, just as it does with music preference. I found the food to be rather bland and uninteresting. There were no little surprises that delighted me. It was no way near bad in any sense. But just rather uninteresting. Had I encountered this meal at a less celebrated eatery and at half the price, I would have been fine with it -- probably not thrilled, but fine with it. But I expected more, based on what I've read and what I spent. Again, it wasn't a bad meal. But the range of choices was fairly limited and the one selection that really appealed to me as listed on the menu fell short of my expectations once on the plate.

Lots of people love this place. And I can understand why. It's an attractive setting serving food that is carefully prepared. But, just as some types of music can be perfectly played on high quality instruments and still not fit with my tastes, Oakleaf was a mismatch. The other diner I spoke with had a similar reaction to a different meal. He thought it was fine but just not very inspiring and well below his expectations.

I don't want to discourage people from trying Oakleaf nor do I want to discredit the positive reviews. I just want to alert potential diners to the fact that this food may not suit all tastes. I found it rather bland and uninteresting. Subtlety can be a good thing in food and many restaurants over-season their dishes in the extreme. But in the case of the meal I had at Oakleaf, the pendulum swung too far in the opposite direction. It was subtle to the point of being rather dull.

If good friends plan a night out and choose Oakleaf, I'll probably join them. On the other hand, if I'm choosing where to eat, it will be somewhere else. I'd consider Provence and 411 West as nearby alternatives that are more or less on the same tier (although 411 isn't as pricey). I'd choose either of those over Oakleaf. But then, I'd also rather hear some good country blues or ragtime guitar than an operatic aria. It's all really just a matter...

Fantastic, flavourful dinner in a low-light environment. Ambient and perfect for conversation.

Please get an order of focaccia for every two people. It is exceptional and elevates the rest of the dishes. The EVOO is a highlight, the focaccia is warm and moist yet has an impressive crisp. It has a subtle garlic flavour on top because they added slices of roasted garlic. It’s a gorgeous thing, really.

Appetizer highlights were Fois Gras (wow.), “Il toast” and farro. The fois gras had an incredible sauce (I think a red wine reduction ?) that was beautiful with the focaccia.

The summer salad was cold and it was awkwardly brought out during our second set of appetizers. In the future, I think it should be brought out first.

The mussels were good, but mostly because of the toast underneath and the sauces.

Dirt candy was nice and one of the best cost-for-volume deals on the menu. The pistachio pesto is lovely. It’s just missing some spice or a meaningful kick. Just tasted like roasted veg, not much more.

We ordered 3 pastas for 4 people and I think that was 1 too many. They called them “half sized” but I really think they were regular upscale dining pasta sized ! Maybe 80% size? Anyway, the Pappardelle is a must. Especially, and I repeat for emphasis, with the focaccia.

I thought the tagliatelle had too much lemon (it was unbalanced). And then that the agnolotti was lacking some acidity and spice… however, the pasta itself is clearly crafted with care and the ingredients feel delicious and fresh.

For the mains we split the scallops and the duck. Both were nice! Scallops etc were very fresh, but again, lacking a little kick or depth of flavour (maybe some lemon?). The duck was great. My one picky thing is they mayo sauce was too strong in that it distracted from the other flavours.

For dessert we went with the cheesecake (highlight), chocolate - tart - type - thing (good, would be better with dark / richer chocolates), peanut butter gelato (meh) and coffee (honestly it tasted like a not good Americano…). I was still happy with how we ended the meal! It was delish and a perfect quench to my sweet tooth.

Overall, in terms of food, this restaurant shines in the small plates. Order more of those and less of the pasta/mains. We also had wine throughout and it was really nice.

Despite the food being a great success (many 10/10 dishes and several 9/10 with some 7/10’s), I was disappointed with our server. She did not seem interested in serving us at all, she forgot to bring sparkling water but did bring wine, she recorded the wrong pasta order, and took our desert order without specifying which gelato we wanted, so she essentially chose the flavour for us. It felt a little dismissive and rushed and judgemental. She made us feel pressed to order more wine. And finally, it felt a little bit difficult to get her attention. She was nice, and it was fine service (especially given how busy the restaurant was), but it did feel like she didn’t like us and was choosing to be less attentive. Not warm and welcoming like the food or ethos.

Nonetheless, don’t let that discourage you. This is a wonderful spot for a memorable, wholesome meal. I had a...

Oakleaf delivered an extraordinary dining experience that transformed my birthday into something truly special. From the moment we arrived, the warmth and thoughtfulness of Chef Brendan Cox and his team shone through – they surprised me with complimentary sparkling wine and a handwritten birthday card complete with a lit candle, setting the tone for an evening of exceptional hospitality.

We indulged in the 5-course tasting menu, and every dish was a revelation. The journey began with an amuse-bouche of perfectly crispy tempura shrimp, followed by an exquisite tuna crudo bathed in a sauce that achieved the perfect balance of flavors.

The goat cheese ravioli that came next was pure comfort – pillowy pasta enveloping creamy cheese in a rich, deeply flavorful sauce that had us savoring every bite.

The snapper filet was cooked to perfection, but the true showstopper was the steak crowned with foie gras – an absolutely decadent combination where the buttery richness of the foie gras melted into the tender, perfectly seasoned beef. Each bite was an explosion of umami and luxury.

The meal concluded beautifully with a palate-cleansing blueberry-lime sorbet that was intensely flavored and refreshing, followed by a delightful cheesecake with crumble that provided the perfect sweet ending.

The wine pairing deserves special mention – we enjoyed a bottle of Frappato, a Sicilian red that Chef Cox personally discovered during his travels in Italy. It's these personal touches that put Oakleaf beyond typical fine dining.

Service throughout the evening was impeccable – attentive without being intrusive, knowledgeable without being pretentious, and genuinely friendly. Fresh cutlery appeared with each course, and our server's recommendations and descriptions enhanced our appreciation of each dish.

The atmosphere strikes the perfect balance of elegant and comfortable, with warm lighting creating an intimate ambiance that makes you want to linger.

While the tasting menu was phenomenal, I must also recommend their "Dirt Candy" – a celebration of local vegetables that showcases the kitchen's creativity and commitment to local ingredients. It's become a must-order for us on every visit.

Oakleaf isn't just a meal; it's an experience that lingers in your memory long after the last bite. Chef Brendan Cox and his talented team have created something special in Chapel Hill / Carrboro – a restaurant that combines technical excellence with genuine hospitality.

Best if all, even when things don't go perfectly (its happened once before to me): They own it and will make things right no matter what. And...