The Fearrington House Restaurant
one of the south's most venerable farm-to-fork restaurants

Reserve Your Table
Online here, or call 919-542-2121 especially for larger parties, as we may have additional flexibility.

Culinary Arts & Letters Dinner
The series continues on Sunday, March 4th when James Beard Award-winning writer Colman Andrews joins us for a special dinner at The Fearrington House! Click for details.

Max Kast Interviewed On Wines
Hear what Max is recommending and wine trends he's observing in Wine & Spirits Magazine

Gardens Win Top Award
The lush gardens around the House have welcomed diners for decades - and have now earned Relais & Chateaux's 2012 Garden Award - out of 500 properties worldwide!

A "World's Best Foodie Destination"
Departures Magazine lists Fearrington House as a top 10 culinary experience worth planning a trip around

Maitre d' Joris Haarhuis Celebrates a Milestone
Joris reflects on two decades of guest service at Fearrington House

View Tonight's Menu Here

Executive Chef Colin Bedford

Wine Director Maximilian Kast

Dinner Hours
Wednesday - Saturday: 6pm-9pm
Sunday: 6pm-8pm
(919) 542-2121

The intimate dining rooms within the white-columned Fearrington House, a member of Relais & Chateaux, have welcomed guests for thirty years. It's here that Executive Chef Colin Bedford continues a commitment to exceptional farm-to-fork cuisine. Many of the region’s best chefs have contributed to Fearrington House's story - from founder Jenny Fitch to guest chef Edna Lewis and now Colin Bedford.

The menu reflects the seasons and what's exceptional. Among the Winter 2012 favorites, so far: NC Flounder with Butter-Poached Crab; Sweet Potato Risotto with Truffles, Wild Mushrooms; Seared Monkfish with Braised Oxtail; Butternut Squash Soup with Pecan Bread Pudding, Maple Creme Fraiche; Smoked Pheasant with Confit Leg; Smoked Red Fish with Clams and Bonfire Salt; Cured Duck Breast with Chestnut Jam; Oysters with Vidal Ice Wine; Sticky Toffee Ale Cake and, as always, the Foie Gras; and the legendary Hot Chocolate Souffle, introduced by Edna Lewis in 1983.

We are pleased to be Green Certified and to have been ranked a top 50 restaurant in the US, based on more than two million reviews by OpenTable diners.

We invite guests to arrive early and tour the ornamental gardens surrounding the Restaurant and enjoy the views of the pasture. Jackets are recommended for gentlemen.  The Fearrington House is 8 miles south of Chapel Hill and 20 miles west of Durham, the Research Triangle Park and Cary. Click here for directions.