Cuisine:

• Eclectic
• International
• Others
• Contemporary

Elaine's on Franklin Description:
In 2008 owner-chef Bret Jennings completed a nine week stint at Paris's Taillevent, and returned to Chapel Hill with new inspiration for Elaine's seasonal menu. Vibrant paintings of oversize fruits and vegetables hanging on rag-rolled periwinkle blue walls set a vibrant, trendy-casual mood in the intimately scaled dining room and bar. That's a suitable setting for these striking presentations, which are delivered to tables by a young but well-trained waitstaff. You can always expect surprises from the creative kitchen. Headed to one table might be a starter of local corn chowder with wild North Carolina clams or prosciutto-wrapped veal sweetbreads on panzanella salad with heirloom tomatoes and basil. Another may be the happy recipient of such main dishes as a grilled bison rib-eye with honey-lavender butter, Vidalia onion rings, potatoes, greens and coriander jus; grilled North Carolina swordfish over Moroccan-spiced couscous; and whole Maine lobster with field peas, fried green tomatoes, and a green tomato beurre blanc. For the game fanciers there may be venison loin with caramelized onions and chestnut cream. Elaine's comprehensive wine selection assures a match for whatever you're eating, whether you order by the bottle or glass.


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