“Jolie – A few weeks ago it was super cold and was craving something warm so perched up at the bar and ordered Savoy style fondue, cassoulet and hot chocolate — and didn’t have to share any of it. I left feeling super content and warm inside. It’s such a special place, the food and the people.” – Jenn Rice, Eater Charleston contributor

The French bistro spirit at Jolie shows why Scott Crawford is a culinary star. I’m happy to report that, from every angle, Jolie is as charming as its name — which, in addition to being French for “pretty,” was chosen in honor of the chef’s young daughter, Jolie. – Rating: 4 1/2 stars

We’re both big fans of Scott’s, and also of French food, and had seen enough teaser photos of the interiors (and that roof!) that we were excited to give it a try. Despite working together, we went on two different nights for the true dining experience.

For Crawford, this sense of fellowship and community building is part of what dining out is about. It’s why, when he opens his concepts, his family is never far from his mind.

Crawford gave ABC11 an exclusive first look tour inside his new French bistro, Jolie, located next door to his Crawford and Son restaurant on Person Street in Raleigh.

Break out the bubbly, Jolie is making its debut this weekend. – Scott Crawford’s new French bistro Jolie will open Friday, Aug. 23 after a year-long build out.

As of 6 p.m. on opening eve, nearly 2,000 reservations were booked within a short window of time, as locals jumped at the chance to score a table at Raleigh’s most anticipated restaurant opening of 2019.

Jolie, a much-anticipated restaurant from Scott Crawford […] will open its doors Friday evening at 620 N. Person Street, beside Crawford and Son, Crawford’s other venture.

Acclaimed chef Scott Crawford is putting the finishing touches on his new restaurant and he’s giving ABC11 a look at what we’ll see when he opens Jolie in the weeks ahead.

“We’re excited because we believe this classic French restaurant experience is essential to a thriving neighborhood, and here, we’ll be able to revisit time-honored dishes and modernize using new techniques, too,” Crawford said.