Crawford and Son — Restaurant in Raleigh

Has the potential to be amazing at an elevated level we don't really have in Raleigh. I spent some time thinking about this one, as I was fairly conflicted about how to review this - but here goes:

A review of the Valentines menu w/ wine pairing (~$375 for 2)

For Raleigh - This could be a 5/5 place. The flavor combinations are great. The plating is really beautiful, and most of the food is cooked really well. We don't have much elevated dining here in Raleigh. Several places have great food - Pooles, Stanbury, Smokestacks - but few have the artful plating, beautiful atmosphere, and top-tier service seen in other larger markets. I can count on one hand the number of places that check all of those boxes in this market. This could really be a gem - and I think it aspires to be - which leads me to the second part of my review:

For elevated restaurants - This place is a 3.75/5. When you compare it to other truly great southern restaurants in Charleston, Savannah, New Orleans, etc. - it's not quite there. But, it's gotten better over the years. Last night, there were a couple issues.

The trout plate, while beautiful, used outer parts of the onion. Why is that a problem? Because those parts - when not cooked thoroughly - are stringy, chewy, and hard to eat. We've all had burgers where you have to pull those pieces out because they're not easy to chew.

The lobster raviolo was fantastic. Everything about it was great.

The short rib and tuna - Amazing. I love short rib, and I'm not the biggest fan of tuna steaks, but I wanted to switch plates with my wife, the tuna was that good. Really well done.

The red velvet torte - good - except for the multiple hairs in my food. Nothing like biting into a piece of cake and feeling a long hair in your mouth. Unfortunately, this isn't a unique experience at Crawford, as I've had this happen on at least 3 occasions. It's part of what makes choosing to eat there such a conflicting decision.

While these may seem like minor details, I think Crawford and Sons could really be considered in the elite class of southern restaurants in all of the US. But details - like using outer parts of the onion when you're not cooking it down - are important. And we gotta get rid of the hair. Fix the hair problem...

We dined at the bar last night and had a very nice dining experience. Amiance was cool industrial and noise levels were quite low. Service was laid back and cordial, but never intrusive.

We had the tartare appetizer, which was good but lacked complexity of flavor. The accompanying potato crisps were loaded with oil, but were very tasty. The wheat rolls were good as well combined with the house-made butter. We shared the spring greens salad, which was exceptional. A huge portion loaded with Manchego cheese, and had a beguiling smokey flavor that was simply delicious.

For entrees, we had the octopus (appetizer) and the chicken confit. She loved the octopus, and while I did not expect the chicken to come on bone, it was equally delicious as were the underlying components. Both were large portions as other have mentioned, and we both took portions home.

For desert we shared the blondie sundae. It was an interesting melange of sweet and salty. I requested a cocktail that would compliment the desert and was served something (Sazerwax?) quite delicious.

We also liked the fact that they served non-alcholic mixed drinks.

The menu and wine list is very small and nondescript, so it's best to ask the servers about how the dishes are prepared.

We observed other diners enjoying thw short ribs, and the schnitzel; both looked delicious and we plan on returning to try.

Nits: Wine servings seem very light on the pour; I'm guessing

Valentine's Warm-Up that Exceeded Expectations at Crawford & Son! (5 Stars)

While technically not Valentine's Day yet, my hubby and I decided to celebrate early with a pre-holiday dinner at Crawford & Son. Seated comfortably at the bar, we were immediately greeted by the warm and friendly Ray, who set the tone for the entire evening. They expertly guided us through the menu, offering insightful recommendations and answering our questions with genuine enthusiasm.

But let's get to the real stars of the show: the food! Beef Tartare is an absolute must-order! Also, the scallops were divine. Perfectly seared with a crisp caramelized crust, they melted in our mouths like buttery clouds. The accompanying sweet potato galette was a revelation - perfectly balanced between savory and sweet. But the true MVP was the cauliflower side. Roasted to perfection, it had a wonderful smoky depth and retained a delightful al dente texture. We couldn't stop raving about it!

And then there was Jordan. Throughout the evening, he provided exemplary service with a smile that could light up the room. He was attentive to our needs without being intrusive, offering suggestions and ensuring our glasses were never empty. His genuine warmth and friendly demeanor made us feel like valued guests, not just another table.

From the outstanding food to the exceptional service, our pre-Valentine's dinner at Crawford & Son was an absolute delight. Ray and Jordan truly went above and beyond, making it an unforgettable experience. We'll definitely be back soon, not just for Valentine's Day, but for any occasion that deserves a touch of culinary magic and genuine hospitality. Thank you, Crawford & Son, for setting the bar high!

P.S. Don't miss the scallops, sweet potato galette, and crispy cauliflower - they're worth the...