The award-winning Carolina Crossroads Restaurant joins
the graceful traditions of the South with progressive new American cuisine.
Executive Chef Jimmy Reale updates his menus seasonally to emphasize
regional trends and to incorporate the freshest local ingredients.
211 PITTSBORO ST., CHAPEL HILL • 919.918.2735
On the west end of Franklin
Street, look for the pink pig
perched above Crook’s.
Featured in Food & Wine, Mid-Atlantic
and The New York Times, chef Bill Smith
creates a unique Southern menu that changes
daily. Full bar.
610 W. FRANKLIN ST., CHAPEL HILL • 919.929.7643
Whether you live around town or
are coming back home, check out
Delectable Dining, which features
some of the best dining options
in the area.
The Carolina Club
The Carolina Club, a private dining and
social club, has become a home for its
members since 1993. Join us for Carolina
Casual and Celebration Dining, Football
Tailgates, Business Meetings and more.
GEORGE WATTS HILL ALUMNI CEN TER, STADIUM DRIVE
AT RIDGE ROAD, CHAPEL HILL • 919.962.1101
The inviting restaurant at Southern Season,
the nationally acclaimed landmark gourmet market,
o;ers a seasonal menu, an open kitchen, co;ee and wine bar,
private dining options and a beautiful all-weather patio.
201 S. ESTES DRIVE, UNIVERSITY MALL
CHAPELHILL • 919.929.9466
flavors of Italy
in a deliciously
1505 E. FRANKLIN ST., CHAPEL HILL • 919.918.2545
Experience a taste
of the Orient in the
heart of Chapel Hill.
Talulla’s invites you to an elegant,
authentic, warm and cozy
atmosphere to serve you unique
Turkish cuisine with experience.
456 W. FRANKLIN ST., CHAPEL HILL • 919.933.1177
A fresh, modern
ONE EUROPA DRIVE, CHAPEL HILL • 919.969.2157
This 1914 landmark property, on a peaceful
lane in the heart of downtown Chapel Hill,
has been authentically restored to honor and
showcase its rich historic heritage. Renovations
and expansion by the ;nest craftsmen with no
expense spared for deluxe materials and
attention to detail. Understated elegance,
good design and classic style.
4 BR, 3. 5 BA | Home O;ce | Media/ Rec Room |
Wet Bar/Craft Area | Exercise Room | Mud Room |
Porches | Rear Flagstone Terrace with Built-in Grill &
Fireplace | Formal Gardens | Stone Walls | Enchanting
Grounds Designed by the Original “This Old House”
Landscape Architect | Ample Garage & Parking | 3. 9 Acres
611 E. Rosemary St.
Franklin-Rosemary Historic District, $2,800,000
Historic Berry-Brown-Tax House
Erika Buchholtz, (919) 219-7218
went its own way earlier this year. Raaga
is still owned by the Prajesh Patel family
and still has chef Durga Prasad in charge
of the kitchen.
The menu features a few more fusion
dishes but retains its traditional curries and
house specialties of lamb shank maharajah
with potato croquettes, butter chicken and
its many vegetarian dishes, including kadai
paneer and the vegan pasanda.
Hours: Open for lunch 11: 30 a.m.-2: 30
p.m. weekdays, noon- 3 p.m. weekends;
dinner 5:30-9: 30 p.m. Sunday-Thursday
and until 10 p.m. Friday-Saturday.
Raaga, 3140 Environ Way, Chapel
Hill, (919) 240-7490
Hot Dog Shop Switches
to Mediterranean Fare
Falafel fans now have a source for
Mediterranean fare on the east end of
Franklin Street. Chris McCracken, owner
of the former Hot Dogs & Brews, has
partnered with Abbas Kahelfa to remake
the hot doggery into Hummus Cafe.
The cafe serves lamb gyros, chicken
shawarma, kabob platters and Panini
sandwiches as well as a long list of
vegetarian options. The meat is halal
certified; the cafe serves no alcohol.
Hours: 11 a.m.- 10 p.m., Sunday-
Wednesday, and until 11 Thursday-
Hummus Cafe, 169 E. Franklin St.,
Chapel Hill, (919) 918-4009
Sixty-One Years, and So Long
Dickinson’s Garden Center has closed
its location at 1510 E. Franklin St., where
since 1952 it had sold flora and related supplies and equipment. Lady Street Development of Columbia, S.C., made an offer on
the parcel with the idea of opening a Pep
Boys car care center, but the deal wouldn’t
close until the town definitively approved
the project; that transaction was completed
in September. Dickie Dickinson ’ 68 and his
wife, Beverly Morgan Dickinson ’ 69, now
can retire, having run the company, started
by Dickie’s parents, since 1973. For several
years, Dickie and Beverly’s children, Mike
Dickinson and Cathy Dickinson Hearp ’ 99,
joined the family business.
— Nancy E. Oates