Chef Scott Crawford announced today that he will open his second restaurant, Jolie, this fall, next door to his first restaurant, Crawford and Son. The concept for Jolie, which is named after Crawford’s daughter and means “pretty” in French, will be modeled on the classic Parisian bistro. To help bring the cozy-French-neighborhood-restaurant concept to life, Crawford and his family traveled to Paris, where they gleaned inspiration for the decor, menu, and ambiance.
“It’s always been part of our plan to bring this iconic restaurant experience to Raleigh,” Crawford said in a press release. “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 from our classical training, and modernize using new techniques, too.”
You’ll find classic bistro fare such as Steak Frites, Rabbit Cassoulet, and Frozen Grand Marnier Soufflé. There are also luxe takes like Foie Gras Stuffed Chicken with hazelnut pomme purée and Turnip Vichyssoise with smoked trout and caviar at dinner, as well as Scrambled Duck Eggs with Truffles for Sunday brunch. The beverage program will feature an all-French wine and beer list and an aperitif-driven cocktail menu.
Crawford—with whom the INDY has had a complicated history, to say the least—and his team from Crawford and Son, including chef de cuisine Bret Edlund, pastry chef Krystle Swenson, and general manager John May, are on board to help execute the menu and open the doors of the thirty-five-seat restaurant. Louis Cherry Architecture, which designed Crawford and Son, has been tapped to design Jolie, which will include an open kitchen, a twenty-five-seat pergola-covered rooftop, and plenty of natural light. The restaurant will be open for dinner six nights a week and for Sunday brunch.
