Restaurant Review: Crawford & Sons, Raleigh, NC

September 9, 2017 7pm Reservation for 2

Farm to Table restaurants with a limited menu make me smile for all the reasons they should. The meal I just had at Crawford & Sons in Raleigh, NC made me want to curl up on the cushioned bench and immediately eat again upon waking.

We started with the Beef Tartare (Smoked Aioli, Spicy Mustard and Cured Yolk) and holy mother of… First off, I’m someone that shrinks away from anything described as “spicy”, total wimp. If there is a scale of 1-10 in spicyland (not including the insane things like Ghost peppers) I can handle maybe up to level 3. However, I can’t resist tartars, ever. I didn’t think it was “spicy” at all. It has this beautiful kick that I WOULD call spicy but not hot or uncomfortable, even if you’re a wimp like me. In fact, with each bite both Michael and I found ourselves smushing the delicately balanced flavors around our mouths to ensure the luxury touched every surface. Not wanting the perfect bite to end, we avoided swallowing. The beef tartare was paired with these little crunchy crostinis that created a balance I can only describe as orgasmic. Yup, I said it. Quick note, if you’re gluten free, I think you’ll miss the insane combination, but we did try a bite without the crostinis just to see and while it was still divine, the little crunchy disks send it to the moon, so I feel even more sorry for you guys now than ever.

Next we ordered the Chicken Confit (Sweet Corn Potatoes, Oyster Mushrooms and Chicken Jus) and I ordered the Beef Shortrib (Succotash, Heirloom Tomatoes and Charred Pepper Sauce). And yes, it was me that wanted and ordered two red meat dishes because when I’m out to eat, I do NOT hold back. If I want it, I eat it. Period. Calories be damned, I watch those suckers all month at home, and that’s where I leave them.

Michael’s chicken was tasty and tender with a lovely blend of flavors. After several bites he began to notice a bit more salt than he would have preferred but still raved about the dish. My shortrib was so tender the knife they gave me was only useful for pushing more food onto my fork. The bed of succotash and mildly sweet sauce lifted the flawlessly cooked meat to new heights. The corn was bright and fresh, the peas cooked, but not so much they turned to mush another amazing mouth vacation.

AND we ordered a side dish that we had no room for, but MADE room! The Mushroom Bread Pudding (Sherry, Shallots and Rosemary) sounds super gross and weird, but as one server described as she laid the brown rectangle with toasty mushrooms on our table… “Here’s your Thanksgiving on a plate.” She was soooo right. If you like the texture of soft, warm bread pudding, imagine a savory one with love baked in. I’m telling you, I wanted to hug this dish.

I wanted to lick my plate, but decided to leave a few bites to bring home in order to save room for a dessert I’d seen floating along to other tables. We gluttonously ordered the Chocolate Trifle (Chocolate Cake, Mocha Anglaise and Hazelnut Praline). This fantastic-ness comes in this round glass bowl with moist chocolate cake at the bottom topped with a warm sauce and these little toasted white mounds that look like the onion domes on top of ancient decorative buildings in Russia. These little meringue puffs tasted like toasted marshmallows. The dish was also covered with crunchy bits like homemade Heath bars. Our bellis were full, but we made room.

Lastly, our waiter, Gregory, was warm and funny with impeccable timing. Other wait staff pitched in filling water and clearing dishes. We met lots of lovely people while never feeling interrupted. Their teamwork and flow was precise and relaxing.

I almost forgot DRINKS! Michael started off with a vodka on the rocks and switched to beer for the meal. I dunno what beer but he liked it so you beer people can figure it out cause the staff is well versed and will help you pick out a fav. The wines, for those of you like me (I know the basics but not always the fringe labels) I trusted the staff and they didn’t let me down. I started with a white and finished with a red for my entree. The white I started with was an Albarino, very clean and crisp (Adegas Morgadio 2015 Rias Biaxas, ES). When asking Gregory which red he suggests, he said “Do you trust me?” I told him as long as it didn’t finish with a lot of tannins, I was game. Boy did he deliver! He gave me the Grenache (Jaboulet 'Les Traverses' 2015 Rhone, FR) I suck at describing wine, but I enjoyed just SMELLING this wine, drinking was easy and warm and simple. For those of you that are easing into reds, this will be a great one for you. I enjoy bolder wines too but this one was so balanced it added to the dish in a delicate way without distracting from the awesome.

PS Took my short rib left overs home. (Saved room for dessert – duh!) Had it 3 days later after reheating in microwave for a minute. It might have tasted even better with all those flavors sitting in that cute little box for a couple days! SO GOOD!

http://www.crawfordandsonrestaurant.com/#home

5 – 10pm • TUESDAY – SATURDAY

618 N. PERSON STREET • RALEIGH NC 27604

919.307.4647