The Fearrington Granary

serving lunch, brunch and dinner

Half-Off All Bottles of Wine

Mondays at The Granary >
Lunch Menu Wed-Sat 11:30am-2pm Brunch Menu Sunday 10am-2pm Dinner Menu Mon-Sat 5pm-9pm 919.542.2121
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The Granary

Lunch Menu
Wed-Sat 11:30am-2pm
Brunch Menu
Sunday 10am-2pm
Dinner Menu
Mon-Sat 5pm-9pm

Offering a casual dining setting, The Fearrington Granary serves up lunch, dinner and Sunday brunch. Whether you’re grabbing dinner with friends or celebrating a special event, our weekly specials, like half-off bottles of wine all day Monday, make every meal a treat.

“The Granary is a neighborhood gathering place,” says Chef Colin Bedford, who designs and updates the menu seasonally. “The Granary’s menu is full of comfort food and Southern classics with English influence.”

The menu is complemented by a full bar and wine list. “The Granary’s wine list, put together by sommelier Max Kast, is remarkable for a place this casual, as is the beer collection–with brews from Winston-Salem, Durham and Mills River–and the bourbon and Single Malt categories,” says The Huffington Post.

The Granary is located in Fearrington Village near Chapel Hill, NC. Follow us on Facebook to stay up-to-date on the weekly specials.

Summer Cocktails at the Granary!

As the weather turns brighter and temperatures start to rise, the need for seasonal, refreshing cocktails begins to show itself. At The Granary, we want to focus on fun, approachable cocktails full of the flavors of summer. In that regard, this season's cocktails feature a...

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Meet the Team

Lisa Card, Co-Manager

Originally from Massachusetts, Lisa attended Clemens College in Connecticut and received her associates degree in hospitality management in 2008. She then went on to do an internship at The Umstead Hotel & Spa in Cary, NC. After her internship, Lisa was promoted to a management role. After four years, she joined The Fearrington House team as the service manager for The Fearrington House and Fearrington Granary.

Colin Williams, Sommelier

After graduating from the Culinary Institute of America in 2013, Colin returned home to NC and accepted a job at The Fearrington House Restaurant as a line cook. After two years, Colin became interested in wine and, under the guidance of Maximilian Kast, began his wine career. After passing his Certified Sommelier course in July of 2015, he became Fearrington’s Assistant Sommelier.