8 Best Restaurants in Central North Carolina, North Carolina

New Orleans and North Carolina exist at two very different ends of the Southern spectrum, yet their cuisines coexist quite peacefully thanks to chef Sunny Gerhart, who worked under Ashley Christensen at Poole's Diner and later took over the lease of this historic former-storefront space in the heart of downtown Raleigh. St. Roch doesn't rely on Creole clichés, as NC barbecued shrimp gets a coconut curry broth, the gnocchi delivers alligator Bolognese, and the dirty rice is enriched by duck confit. The cocktail list is equally elegant without taking itself too seriously, with butter-washed whiskey, pimento bitters, and a Creole trinity (onions, celery, and peppers) syrup among the ingredients.

Downtown Durham is fortunate to have more than a few spots for craft cocktails, and Bar Virgile has small plates and classic dinner dishes as sophisticated and well-balanced as their drinks. The no-reservations restaurant gets busy before and after shows at DPAC and the Carolina Theatre, with many raves for the cheeseburger, mac and cheese, and deviled eggs. While the downstairs Annexe bar is crowded with diners waiting for a table, the full food menu is also available there, along with tiki-themed drinks.

Five-time James Beard Award semifinalist Scott Crawford founded this comfy but sophisticated restaurant in the historic Oakwood neighborhood to showcase his unique approach to cooking and the seasonal bounty of his adopted hometown. The ever-changing menu is focused on seasonal, local produce that truly belongs to its community. Look for entrées like beef cheek ragout, pork schnitzel with smashed roots, and swordfish with ancient grains. Save room for dessert because pastry chef Lauren Yerrick's creations are out of this world. Craft cocktails and a solid wine list round out the experience. If you can't get enough of Crawford's cooking (or the reservation time you're seeking), his French restaurant, Jolie, is next door and is equally terrific.

A well-established wine bar with small plates, pasta, and classic American dishes, Foxcroft feels like dining in a cozy wine cellar with a private chef. More than 40 wines are available by the glass or taste, with flight samplings built around bubbles, Italian wines, Cabernets, and more. If you fall in love with a wine in the retail shop, the price is the same to enjoy at the table. There are additional locations in Charlotte and Greenville, with the original near Southpark. 

In a series of connected rooms and outdoor spaces of a 1900-era mill house, Goodyear serves elevated comfort food, like shrimp and grits, French fries shaken in togarashi (a Japanese spice blend) seasoning, and Malaysian-inspired golden chicken, along with updated classic cocktails and local beer. The restaurant name refers to the higgledy-piggledy shape of houses expanded ad hoc as families had a "good year." The size and variety of seating makes it great for groups, but also chaotic at busy times.

James Beard Award–winning chef Andrea Reusing brings together Asian flavors and North Carolina ingredients sourced mostly from local farms and purveyors. The menu changes seasonally, but the legendary tea-smoked roast chicken and chive-and-pork dumplings are staples. The small, intimate dining room is accented by hanging light fixtures of various shapes and sizes. Tucked away in the back of the restaurant, the red-hued bar area is a nice place to linger with a cocktail. The back parking lot has been reimagined as a pop-up Garden Spot for guest chef events in warm weather.

Chef Oscar Diaz reinvents the staid nostalgia of “what grandma used to make” to what your dialed-in cousin would make if he went to culinary school and revisited your abuela’s recipes with a fresh take. Diaz honed his culinary chops at Michelin restaurants in Las Vegas and California before launching menus at Raleigh’s Jose and Sons and Cortez, earning him James Beard nods. The Durham restaurant fuses his favorite tastes from Mexican, Asian, and American cuisine, with popular dishes like birria (goat stew)-filled dumplings, a whole roast chicken done halal-style with turmeric salsa, and churro balls for dessert. The flavors are often echoed on the drink menu, with mezcal-based cocktails and mole bitters.