雷利心脏酒店

Tamasha in Hindi translates as "grand performance," and this North Hills restaurant certainly makes a visit here feel like a special occasion. Rather like the striking modern interior, the cooking is contemporary with subtle creativity and vibrancy. The kitchen takes high-quality, local ingredients and turns them into dishes made with traditional Indian techniques and flavors. Some dishes lean classic, others share a fusion influence, as in the Kerala pork belly bao. There is plenty to like in dishes like steamed yellowtail snapper in a coconut curry. For dessert, North meets South honors the

Brodeto occupies the ground floor of the former Raleigh Iron Works (RIW), now home to a hub of eateries, retail outlets and offices. The name, a nod to a fish stew found along the Adriatic coast, is the first hint that this restaurant takes its inspiration from the cuisines of Italy and Croatia. From crudo and must-have pasta dishes to wood-fired fish and meat to peka, a Croatian slow-cooked, fire-grilled dish with octopus and potatoes, and of course, the namesake brodeto, this menu is packed with appealing choices. You won't go wrong with any of the selections, but be sure to consult the wine

Tucked away in the sleepy Mordecai neighborhood in a former grocery store, Stanbury is a favorite with the locals. They don't take reservations, so you'll need to arrive early when they open around 4:30 pm or wait with a drink in hand on their decked terrace. The menu is as eclectic as the place itself (think hunting lodge with taxidermy). You'll find everything from European to Mexican dishes on this menu, including a roasted marrow with parsley and capers that feels straight out of London. While the menu leans international, North Carolina seasonal produce is always the centerpiece. You'll w

Sitting right next door to one of his other restaurants, Crawford and Son, Chef Scott Crawford has created his version of a classic French bistro in Historic Oakwood at Jolie. Inspired by family trips to Paris and named after his daughter, the menu blends French classics with more modern interpretations, marrying punchy flavors with clear respect for traditional techniques. Steak tartare and French onion soup are two signatures not to be skipped, as is the delicious rum-soaked baba. The wine list is strictly French; stop by and get a glass of bubbles from their champagne window out front or si

Owner Scott Crawford lends his name to this restaurant in Raleigh's beautiful, historic Oakwood neighborhood. This classic American place emanates an upscale, neighborhood feel, where a long bar counter dominates one side, and a banquette set with black marble-topped tables runs along the other.This is a kitchen that keeps things short and seasonal, though each dish sounds more enticing than the next. Manchego herb biscuits, served fresh from the oven, are a house specialty. Quality ingredients are left to shine in appetizers like smoked trout rillettes with grilled milk bread and main dishes