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Oakleaf Restaurant Review: Just a 20-minute drive from both Cary and Chapel Hill, Oakleaf attracts foodies from all over the Triangle. After years of experience at Washington’s Equinox and DC Coast restaurants, chef Brendan Cox moved south and opened his first solo venture with his wife. The family’s own farmstead provides much of the chef’s seasonal ingredients. Patrons dine in an old textile mill renovated with a simple but elegant touch reflecting the spirit of the menu. On any given evening you may enjoy such delicacies as porcini and wild ramp fritters with goat cheese fondue, NC tilefish with leeks and a sherry vinaigrette, roasted duck breast with local Hakurei turnips and a subtle duck jus, or hanger steak with grilled watercress and romaine and horseradish potato purée. Desserts may include a brown sugar torte with braised blueberries and vanilla gelato or a bittersweet chocolate pot de crème with Grand Marnier crema; a selection of local artisan cheeses with strawberries grown just a stone’s throw from the premises is available, too. For such a small restaurant, Oakleaf’s wine list is surprisingly lengthy and includes unusual bottles from small American and European vineyards. Pinot Noir aficionados will especially appreciate Cox’s choices.