“Throughout his nearly three-decade career as a celebrated chef, Scott Crawford has always trusted his gut. This hasn’t just applied to the flavors and cuisine he serves at his fleet of Crawford Hospitality restaurants; it expands to the opportunities and chances he has taken as an entrepreneur.”

“If Crawford builds it, they will come. The first local steakhouse to debut since the Reagan era, the flavor architect’s Fenton foray blends nostalgia, precision and serious design flex—where prime-aged steaks, succulent seafood towers, tuna tartare and wagyu by the ounce play poetically against the sleek edgy-meets-moody “glass-curtain” drama and curvilinear cocktail bar. With its signature top-tier service and a killer bev program, this polished “redemption story” cements what we already knew: The Crawford name doesn’t miss.”

“For example, Joseph makes an orgeat using Tiger Chai tea from Tin Roof Teas, oat milk and sugar at Crawford Brothers Steakhouse. He uses the creamy housemade orgeat in the restaurant’s “Port of Spain” cocktail, which also features mezcal, cachaça and Angostura bitters. His team uses oat milk for most of their orgeats due to nut allergy concerns, but the result still tastes similar to nut-based versions. “

“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.”

““I’m happy and grateful,” Crawford says. “Part of being in recovery is having gratitude for the things you have each day. It is a privilege to be alive right now, considering the things I did in my life. Everything in life is very fragile. Nothing is guaranteed. I think of that every day of my life.””

“You wouldn’t know it by looking at him, but stalwart chef/restaurateur Scott Crawford agonizes over what many people consider the minutiae. Whether it’s choosing the type of vessel for serving a dish or zhuzhing up a private dining room, attention to detail is always paramount.”

“Scott Crawford is one of the Triangle’s most well-regarded — and prolific — chefs. From the original Crawford & Son to French bistro Jolie to Croatian-inspired Brodeto, the James Beard Award finalist is committed to offering a variety of high-end dining experiences. Crawford Brothers Steakhouse, which opened in December, continues that tradition.”

“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. 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.”

“Patrons are swept up in the action with a direct view into the steakhouse’s cooking suite, surrounded by the slap and sizzle of T-bones in the pan, or the satisfying whir while chefs whip up the house white truffle butter. While Crawford’s menu pays tribute to the traditional American steakhouse, there is an undeniably modern flare in each dish.”

“Crawford Brothers delivered a memorable experience on every visit. On three occasions, my party and I embraced it as a special event, indulging in steaks, seafood, and small plates. On the fourth visit, we opted for the burger. Though the bill was lighter, the experience was just as exceptional. It’s clear that Scott Crawford’s vision for the restaurant has quickly and successfully come to life.”