A native of rural Pennsylvania, chef Scott Crawford has whole-heartedly embraced the products and the cuisine of the South. Before going off on his own, Crawford worked at Standard Foods in Raleigh, Herons in The Umstead Hotel and Spa in Cary, The Georgian Room at The Cloister Hotel in Sea Island, Georgia, and at The Woodlands Resort & Inn in Summerville, South Carolina.
Tonight, Crawford opens his own place — Crawford and Son. Located at 618 North Person St., the Southern-influenced restaurant will open with a menu of goat ragout with pumpkin pasta, rabbit pot pie, crispy catfish with boiled peanut and clam hash, and more.
“Raleigh has become my home and my family. I’m grateful for that love and support, and I’m eager to return my gratitude on the plate and in our restaurant,” says Crawford.
The 60-seat restaurant sits on the edge of downtown Raleigh’s oldest neighborhood and looks minimalist yet majestic. Polished steel, glass, old brick, and mahogany make the dining room stand out.
Crawford and Son opens Tuesday through Saturday from 5:00 p.m. to 10:00 p.m.