"Crook's continues to live up to its national reputation
as a temple of Southern cuisine."

— Raleigh News & Observer
"Sacred ground for Southern foodies."
The New York Times
Welcome to Crook's Corner!


"Put a Pig on It" this CAROLINA CUE WEDNESDAY , 

For this Fall & Winter our Carolina 'Cue Wednesdays will be the first Wednesday of evry month. We will feature some new places and hopefully will have a mustard-based Q from South Carolina. We've visited 22 places so far. Next up is Little Richard's (Clemmons) on the first Wednesday in November, 11/05. Full schedule will be posted on Carolina 'Cue Wednesday (click tab to your left).


FAQs and Answers from CHEF BILL SMITH: When will we see Fried Oysters? As soon as the price goes down! Not this week but soon.... 

What's seasonal on the menu for a short time, must tries? Persimmon Pudding and Muscadine Sorbet.

See full Dinner menu line-up of seasonals, changing and posted daily here.  

Pork Shank w/ Mississippi-style Fried Corn

 See full Dinner menu line-up of seasonals, changing and posted daily here.  


& Yes the Patio is open! Call for reservations or just come on in.  


Also, we don't have everything every night, call or please check the menu posted online nighty.

ART ON THE WALLS: Babatola Oguntoyinbo through October. 




1/ Yes, we have the pie you heard about on NPR:: THE PIE THAT ELICIT’S THAT OH MY GOD RESPONSE.

2/ DO YOU REMEMBER WHERE YOU WERE WHEN YOU ATE THE BEST BANANA PUDDING EVER? Robert St. John proclaims Bill Smith's to be the best -- and tells us why Bill Smith is one of the finest chef' in Southern cooking history: 

3/  TRAVEL TO THE OUTER BANKS WITH BILL SMITH, SAM McGANN AND LOCAL PALATE MAGAZINE (also on the site are recipes for Hard Crab Stew, Atlantic Beach Pie and more): 


NEAL'S DELI: Matt and Sheila Neal have Neal's Deli in downtown Carrboro. Check 'em out ! 

ALLEY TWENTY SIX: For a great cocktail in downtown Durham, there is Shannon Healy's Alley 26 on Chapel Hill Street.

















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"Timeless appeal, beloved for quality of food
that reflects the character of their community."
— Awarded 2011 America's Classic by The James Beard Foundation


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