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Crossroads Restaurant Review: After years of renovations to the historic Carolina Inn, Carolina Crossroads was the last corner of the hotel to make a change. Now named simply Crossroads, the bar and dining room have switched places allowing a much larger space for casual drinking and dining. The adjoining patio and front porch are perfect for sipping a cocktail while watching a bluegrass concert on the lawn. Both spaces offer two menus --- one for fine dining and another for sandwiches and snacks. Chef James Clark’s creative dishes bridge a gap between traditional fare and more upscale cuisine. For breakfast, try the healthy farmers market omelet or a fresh fruit smoothie. At lunch, unfussy items include a barbecue shrimp po’ boy, a roasted chicken sandwich, and a variety of light and hearty salads. Dinner entrées may include short rib pot roast served with potatoes roasted in duck fat and Brussels sprouts, or “two hands” fried chicken with braised greens, Carolina gold rice and pan gravy. For dessert, try the basil pear crisp with Amaretto ice cream or the rich toffee fig cake. The wine selections change often but complement the menu, and after-dinner drinks feature respectable ports, sherries and Cognacs. For bar snacks, savor butter bean hummus, crispy hominy and spicy pecans with such cocktails as the signature Tarheel tea, blending bourbon, mint, lemon juice and sweet tea. The Sunday brunch buffet is a cornucopia of Southern breakfast and dinner dishes.