Mouthful

Raleigh chef Scott Crawford to open Crawford and Son next week

Raleigh chef Scott Crawford is opening Crawford & Son next week.
Raleigh chef Scott Crawford is opening Crawford & Son next week. Courtesy of Scott Crawford

Raleigh chef Scott Crawford is planning to open his new restaurant, Crawford and Son, next week.

Crawford is the talented chef who left Standard Foods in May and previously worked at The Umstead Hotel and Spa. He has been a four-time semifinalist for the James Beard awards Best Chef Southeast.

Crawford & Son is a 60-seat eatery opening the former Piebird location. Crawford’s team at Crawford and Son will include Anthony Guerra, whose family owned the now-closed Bella Mia, a highly-rated coal-fired pizza restaurant in Cary, as the general manager; and two people from Standard Foods, chef de cuisine Bret Edlund and pastry chef Krystle Swenson.

About Edlund and Swenson, Crawford said in a recent interview, “We just scratched the surface of the chemistry that we were creating together.”

Crawford said he is looking forward to getting back to the basics. “I’ll be on the line about every night cooking.”

Fans of Crawford’s food at Standard Foods will be happy to learn that many of the dishes he cooked there will reappear on this menu, including the clams and apple soup. Neither will likely appear on the opening menu.

A draft menu includes such dishes as smoked venison meatloaf with a bone marrow croquette and mushroom ragout; duck stew with warm apple relish and rosemary crumbs; “pig bits” with sour mustard, pickles, jam and fried bread; rabbit pot pie with mirepoix, vermouth cream and rosemary biscuit; crispy catfish with boiled peanut and clam hash with buttered ham broth; turnip and kale Ceasar with sourdough croutons, romano and a cured egg yolk; and banana cake with cream cheese frosting, candied walnuts and caramel.

Crawford came to the Triangle in 2009 from The Cloister at Sea Island, the exclusive resort off the coast of Georgia. He helped the resort’s restaurant, Georgian Room, earn a five-star rating from the Mobil Travel Guide. Crawford spent five years at the Umstead Hotel, first as the executive chef at Herons and later overseeing the hotel’s entire food and dining operation. Crawford left the Umstead in 2014 to partner with developer John Holmes to open Standard Foods. In February, The News & Observer’s Greg Cox gave it a four-star review.

Crawford & Son will be at 618 N. Person St., Raleigh. Instagram and Twitter at @CrawfordnSon.

Matt Lardie contributed to this report.

Andrea Weigl: 919-829-4848, @andreaweigl

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