Chef Brendan Cox styles a North Carolina Vermillion snapper with vegetables from the winter garden, pickled shallots and rosemary at Oakleaf in Pittsboro.
Chef Brendan Cox styles a North Carolina Vermillion snapper with vegetables from the winter garden, pickled shallots and rosemary at Oakleaf in Pittsboro. JULI LEONARD jleonard@newsobserver.com
Chef Brendan Cox styles a North Carolina Vermillion snapper with vegetables from the winter garden, pickled shallots and rosemary at Oakleaf in Pittsboro. JULI LEONARD jleonard@newsobserver.com

This fine-dining restaurant is trading its old home for downtown Carrboro

September 19, 2017 11:42 AM

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