M y father, who became a butcher after returning from Vietnam, held steak in the highest regard. It was the hallmark of celebration, a symbol of something special. That reverential treatment of a great steak has stayed with me, shaping my own appreciation for a perfectly cooked rib eye or filet.
From the now-departed rib eye at St. Roch to the flame-grilled rib eye and salad bar at the Peddler and the near-perfect combination of a martini and steak at Nana’s, my pursuit of great steak in the Triangle has been an ongoing journey. So when Scott Crawford announced his own steakhouse, Crawford Brothers Steakhouse , my expectations were sky-high.
I’ve now visited Crawford Brothers four times since it opened in late December. Crawford Brothers not only met my expectations but, in many ways, exceeded them, offering a dining experience that is both a tribute to classic steakhouses and a testament to a more modern, almost whimsical approach to what you might expect when you hear the word “steakhouse.”…