Carolina Crossroads Restaurant

A North Carolina staple proud of its local bounty
VERIFIED LUXURY
Located on the University of North Carolina campus, Crossroads Chapel Hill is practically a Carolina culinary institution. Set inside the historic Carolina Inn, this charming eatery is classically elegant and delivers a picture-perfect example of Southern hospitality.

The menu features regional dishes, from a classic North Carolina pulled pork sandwich to salmon with grilled acorn squash in white-wine butter sauce, that incorporate local, seasonal ingredients.
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Our Inspector's Highlights
• You’ve got options at this Chapel Hill eatery—enjoy your meal inside the stylish dining room, or opt to enjoy the Carolina sunset on the gorgeous outdoor patio.

• Using regionally sourced ingredients, executive chef Brandon Sharp has crafted cuisine as diverse as North Carolina’s landscape in seasonal menus that highlight the local bounty.

• In addition to a delectable Sunday brunch, the Chapel Hill restaurant serves up special buffets for holidays too, including Thanksgiving, Christmas and New Year’s Eve.

• This Southern eatery is located in the heart of downtown Chapel Hill on the University of North Carolina campus. The Four-Star restaurant is found inside the historic Carolina Inn on Pittsboro Street, a well-known icon on campus built in 1924.
Things to Know
• Crossroads Chapel Hill offers breakfast, lunch, dinner and Sunday brunch and gets particularly crowded during parent’s weekends and graduation at UNC.

• Breakfast is served from 6:30 to 11 a.m., lunch is offered from 11:30 a.m. to 2 p.m and dinner is a elegant prix fixe affair available from 5:30-9 p.m. from Sunday through Thursday, and until 10 on Friday and Saturday.

• A business casual dress code is preferred at Crossroads Chapel Hill, the fine-dining restaurant where Chapel Hill locals and University of North Carolina campus visitors go for contemporary American cuisine with traditional southern flair.
The Food
• Breakfast options range from a full buffet complete with juice and coffee to a la carte options like the Tarheel Omlete, made with sausage, peppers, tomatoes and aged North Carolina cheddar cheese.

• At lunch, be sure to start with the pimiento cheese. This classic is served with house-made sea salt crackers and bacon pepper jelly.

• Dinnertime presents two different menus: a seasonal tasting menu and an a la carte selection. To sample the best of chef Sharp’s signature North Carolina cuisine, go for the signature six-course tasting menu.

• The a la carte dinner menu presents a bevvy of choices—you might start with rum-cured house smoked salmon or shrimp bisque before diving into savory specialties like The Midnight Special Pork Shoulder served with smoked cheddar Guilford Mills grits, dino kale and spiced prunes.
The Chef
• Born and raised in Greensboro, North Carolina, executive chef Brandon Sharp is a local boy through and through. He even graduated from the nearby University of North Carolina Chapel Hill before attending culinary school in New York.

• Chef Sharp has worked with some of the most acclaimed toques in the country, including Thomas Keller (Five-Star The French Laundry), John Besh (Restaurant August) and Gary Danko (Four-Star Gary Danko).

• He most recently served as Vice President of Culinary at Five-Star Solage Calistoga in California, overseeing the culinary direction of the hotel as well as its restaurants and lounges.

• When Sharp isn’t helming the kitchen, this two-time Ironman competitor is training for his next race or spending time with his three children and wife at home.
Getting There
211 Pittsboro Street, Chapel Hill, North Carolina 27516
TEL919-918-2777