Crawford Brothers Steakhouse
Restaurant · Cary ·
Exceptional prime steaks, chops, seafood, extensive wine, cocktails
Exceptional prime steaks, chops, seafood, extensive wine, cocktails
"Ordering a burger at a steakhouse, especially one like Crawford, where the steaks are well regarded, may seem like a sin, but when it’s this burger, all rules go out the window. This is a big boy, topping the charts at “about” eight ounces of dry-aged beef. It’s rich, thanks to the bacon jam and aged cheddar on top. A mountain of piping-hot, hand-cut fries, cooked in beef tallow and tossed with fresh parsley, accompanies the burger. Best for: Steak, martinis, and the wine list" - Elliott Harrell
"This past December, the long-awaited addition to chef Scott Crawford’s culinary empire landed with a splash. Crawford planted his flag squarely atop the mountain that is the beloved American steakhouse, with show-stopping seafood towers, massive steaks that are dry-aged in a stunning see-through aging room, and a plethora of sides and non-beef items that are as deserving of the spotlight as the steaks. The chicken is superb, the mushroom bread pudding a must-order, and the duck meatballs will disappear as soon as they hit the table, so two orders might be advisable. With a wine list and cocktail program to back up the elegant menu, this is sure to become the Triangle’s favorite date night spot." - Matt Lardie
"Six years in the making, Crawford Brothers Steakhouse opened with a splash just last month and is already set to be one of the most coveted reservations in the Triangle. Diners select from a variety of cuts of steak, all aged in-house in a specially designed glass aging room that divides the main dining room from a private chef’s table area. Aside from steak, there is a stellar roast chicken, a massive seafood tower, and a perfectly cooked Dover sole that is filleted tableside. The duck meatballs are a must, and an order of the mushroom bread pudding wouldn’t be a bad idea either." - Matt Lardie
"Chef Scott Crawford is opening a long-anticipated new steakhouse in Cary’s Fenton development, ending the year with a bang; he also opened Brodeto (serving Croatian fare and dishes from Italy’s coast) and Sous Terre (an underground cocktail bar at his French bistro, Jolie) earlier this year. The menu focuses on prime-aged steaks—with a glass-walled aging room inside the restaurant—alongside chops, duck, burgers, and seafood, plus an extensive wine list (about 700 bottles), classic cocktails, and spirits. At first glance it’s all about decadence: a dim interior with black leather chairs and luxurious rarities such as the A5 Japanese strip loin, Australian Waygu ribeye, Siberian caviar, and vintage Port and Madeira dating back to the 1930s; there’s also antique chartreuse, “a treat worth exploring” with beverage director Jordan Joseph and sommelier Mathieu Brochard. Steaks can be finished with white truffle butter, Bearnaise, king crab Oscar, and caviar; sides include twice-baked potatoes with cheddar and chives, creamed spinach with garlic and parmesan, and a house-made bread course. Pastry chef Suzanne Downs has created desserts including baked Alaska, a multi-layered “Steakhouse Chocolate Cake,” ginger meringue cheesecake, and a soft-serve sundae. Crawford was most recently a James Beard Award finalist for “Outstanding Hospitality” for his flagship Crawford & Son, and reservations to the newest restaurant are open now." - Henna Bakshi
"A new American steakhouse from the Crawford Hospitality group opening in the mixed-use Fenton development in fall 2024, expected to serve classic steakhouse fare with the polished service and familiar comfort that the group's other concepts are known for." - Erin Perkins