Scott Crawford’s Raleigh Iron Works resto is nothing short of spectacular—the dishes, the drinks, the digs and the delivery will leave you speechless. / Tucked into a humble strip of Person Street, Scott Crawford’s first born doesn’t chase trends, it sets the bar / If Crawford builds it, they will come. With its signature top-tier service and a killer bev program, this polished “redemption story” cements what we already knew: The Crawford name doesn’t miss.

For example, Joseph makes an orgeat using Tiger Chai tea from Tin Roof Teas, oat milk and sugar at Crawford Brothers Steakhouse. He uses the creamy housemade orgeat in the restaurant’s “Port of Spain” cocktail, which also features mezcal, cachaça and Angostura bitters. His team uses oat milk for most of their orgeats due to nut allergy concerns, but the result still tastes similar to nut-based versions.

Ordering a burger at a steakhouse, especially one like Crawford, where the steaks are well regarded, may seem like a sin, but when it’s this burger, all rules go out the window. This is a big boy, topping the charts at “about” eight ounces of dry-aged beef. It’s rich, thanks to the bacon jam and aged cheddar on top. A mountain of piping-hot, hand-cut fries, cooked in beef tallow and tossed with fresh parsley, accompanies the burger.

“I’m happy and grateful,” Crawford says. “Part of being in recovery is having gratitude for the things you have each day. It is a privilege to be alive right now, considering the things I did in my life. Everything in life is very fragile. Nothing is guaranteed. I think of that every day of my life.”

You wouldn’t know it by looking at him, but stalwart chef/restaurateur Scott Crawford agonizes over what many people consider the minutiae. Whether it’s choosing the type of vessel for serving a dish or zhuzhing up a private dining room, attention to detail is always paramount.

Scott Crawford is one of the Triangle’s most well-regarded — and prolific — chefs. From the original Crawford & Son to French bistro Jolie to Croatian-inspired Brodeto, the 1 Beard Award finalist is committed to offering a variety of high-end dining experiences. Crawford Brothers Steakhouse, which opened in December, continues that tradition.

Patrons are swept up in the action with a direct view into the steakhouse’s cooking suite, surrounded by the slap and sizzle of T-bones in the pan, or the satisfying whir while chefs whip up the house white truffle butter. While Crawford’s menu pays tribute to the traditional American steakhouse, there is an undeniably modern flare in each dish.

Crawford Brothers delivered a memorable experience on every visit. On three occasions, my party and I embraced it as a special event, indulging in steaks, seafood, and small plates. On the fourth visit, we opted for the burger. Though the bill was lighter, the experience was just as exceptional. It’s clear that Scott Crawford’s vision for the restaurant has quickly and successfully come to life.

Six years in the making, Crawford Brothers Steakhouse opened with a splash just last month and is already set to be one of the most coveted reservations in the Triangle. Diners select from a variety of cuts of steak, all aged in-house in a specially designed glass aging room that divides the main dining room from a private chef’s table area. Aside from steak, there is a stellar roast chicken, a massive seafood tower, and a perfectly cooked Dover sole that is filleted tableside.

Chef Scott Crawford is ending the year with a bang. He’s opening the doors to the much-anticipated Crawford Brothers Steakhouse in Cary’s Fenton development today. It’s been an exciting year for the acclaimed Triangle chef, who opened Brodeto (serving Croatian fare and dishes from Italy’s coast) and Sous Terre (an underground cocktail bar at his French bistro, Jolie) earlier this year.