Restaurants in Chapel Hill
Though the building’s a flyspeck, the long lines of cars at the drive-through window testify to the restaurant’s celebrated sweet tea and fried chicken biscuits.
Housed in a former fish market, this restaurant has trained many of the South’s top toques. The current chef, Bill Smith, is an expert at dishes with ethereal, rustic ingredients, such as honeysuckle sorbet made from flowers he collects on bike rides.
A modern take on a traditional Chinese noodle house.
The kitchen feeds a loyal following with breakfasts of country ham and Southern biscuits (snag a table on the sunny front porch).
Don’t be put off by the strip-mall location; locals swear by its slow-cooked pork and tangy sauce.
Chic steak house
Cozy Turkish mezze joint