Featured image: Jessica Crawford
Sipping a glass of bubbly in the sunshine, I nibbled on frites from the walkup champagne window, reflecting on my good fortune. This delightful moment took place not in Paris, but in downtown Raleigh at French bistro, Jolie.
This classy cafe with garden rooftop dining evokes just the spirit Chef Scott Crawford hoped to capture. After a family trip to Paris, his daughter Jolie fell for the French language, cuisine, and general joie de vivre (joy of living). In 2019, Crawford opened his French bistro to bring a taste of Paris to Raleigh, offering classics like steak frites au poivre alongside modern dishes such as white corn vichyssoise.
But Jolie isn’t the first venture by this celebrated Southern chef. A five-time James Beard Foundation semifinalist for Best Chef: Southeast, Crawford has been a creative culinary force for decades.
After leaving his innovative mark on establishments in Florida, Georgia, and South Carolina, Crawford decided to call Raleigh home.
“There was really something special about North Carolina that made us decide we wanted to stay here,” he said. “We have the diversity and great energy that you see in a large city, but it’s small enough to connect.”
In 2016, Crawford opened his first restaurant, Crawford & Son, gaining immediate accolades as the best new restaurant in the area. In a nod to the importance of family, this casual neighborhood eatery is named after Crawford’s son. Crawford wows diners with honest, straightforward food, focusing on the quality of ingredients. Since it’s next to sister restaurant Jolie, you could start with charcuterie and fromage at the bistro, and then settle into Crawford & Son for grilled short ribs and apple spice cake.
Crawford’s commitment to hospitality has been evident from the start, landing him as a James Beard Award finalist for outstanding hospitality in 2024.
“When you walk in the front door you should feel like you are absolutely the most important person in the world and that you’ve just walked into the coolest party in the neighborhood,” he said.
In addition to modeling a healthy work-life balance, Crawford mentors industry professionals and advocates for the community. Whether he’s serving on the board of addiction recovery non-profit Healing Transitions or raising money for hurricane victims, Crawford rolls up his sleeves to improve the community.
With two restaurants under his belt, Crawford was on a roll. In 2024, he opened four establishments, each a stunning expression of the chef, his travels, and his family.
Brodeto, which opened in spring 2024, is inspired by Crawford’s family travels along the Adriatic Coast of Italy and Croatia. Coal-grilled seafood, steak, and vegetables are garnished with bright herbs, guanciale crumbs, and colorful peppers. Housemade pastas get special treatment with squid ink and broccolini pesto. The namesake coastal fish stew, Brodeto, showcases the delicious simplicity of mussels, clams, and other North Carolina seafood.
At the start of summer, Crawford unveiled Sous Terre, a cocktail bar located below Jolie. French for “underground,” this intimate space focuses on classic cocktail service, with the attention to detail for which Crawford is famous. Located in the former space of the members-only Atlantic Lounge, Sous Terre honors the original bar’s key membership program. Patrons can purchase keys for lifetime access, or visit as a guest when dining at nearby Crawford & Son or Jolie.
Even if you are just passing through, you can still experience Crawford’s culinary finesse at Raleigh-Durham International Airport. Lunch on Crawford’s famous spicy chicken sandwich, or linger over a grilled pork chop with cheese grits at Crawford’s Genuine. This flagship restaurant in terminal two also offers a selection of grab-and-go items, signature cocktails, and decadent desserts.
Crawford Brothers Steakhouse, the chef’s largest and most ambitious project to date, debuted in December 2024, making it one of the hottest reservations in town. The restaurant’s name is inspired by fond memories Crawford has of special occasion steak dinners with his brother.
“One of the most exciting themes is our idea of putting everything on display to emphasize this dining experience as an elevated one, and give a glimpse into the layers of detail behind every aspect of what we do,” Crawford said.
Every vantage point envelops diners in the details, from views into the dry-aging room to the wine library on display in the dining room. A floor-to-ceiling glass curtain gives passersby a glimpse into the kitchen action. The modern, luxurious backdrop of this nostalgic steakhouse sets the stage for in-house dry-aged beef, an extensive wine program, and wrap-around craft cocktail bar.
We don’t expect this award-winning chef to hang up his apron anytime soon. Crawford plans to keep serving up Southern hospitality, one delicious dish at a time.
“I’m just paying forward the way I’ve been treated and embraced by this city,” Crawford concluded.
Meet more Southern chefs here.
