CLASS: Late Summer Seafood
Chef: Brendan Cox
Chef Brendan Cox and his wife moved to Pittsboro in 2011 with the dream of opening their own restaurant. In late spring of 2012, the duo unveiled Oakleaf in Pittsboro's historic Chatham Mills building, serving creative, seasonal cuisine and small production wines in a casually sophisticated setting. In 2012, The News and Observer selected Oakleaf as restaurant of the year. Enjoy the fresh seafood and produce of late summer with Chef Brendan's signature style of creative, seasonal cuisine.
Menu: Carolina Shrimp, Pork Shoulder Confit, Roasted Corn and Summer Pickles; Super-Rare Southport Flounder, Marinated Zucchini Carpaccio, Oregano and Roasted Cherry Tomatoes; Pan-Roasted Sea Bass with Melon, Mint, Chili Oil and Basil; Insalata di Mare with Country Bread, Grilled Onions and Mussel Vinaigrette