26 Best Places to Eat in Orange County, NC

These reader-voted favorites – from longtime institutions to impressive newcomers – represent some of the very best of our dining scene

By Renee Ambroso, Beckett Brantley, Olivia Jarman, Matt Lardie, Rebekah Mann & Jessica Stringer | Photography by John Michael Simpson

Kipos

Among prolific restaurateur Giorgios Bakatsias’ Greek eateries, the Chapel Hill iteration of Kipos might be the one closest to his heart. The restaurant reflects the traditions, flavors and hospitality that define the Bakatsias family, with Giorgios’ sister, Olga Bakatsias, helming the kitchen and brother Theodore Bakatsias serving as culinary curator. Kipos recently reopened after historic flooding from Tropical Storm Chantal, welcoming guests back to enjoy elevated Greek cuisine in a setting that evokes a small, rural village restaurant somewhere along the Aegean coast. Sharing is caring here – load the table up with a mezze platter, baked feta, kalamari and woodfired grilled octopus while you sip on fantastic Greek wines. Keep an eye out for seasonal offerings, like a bright watermelon salad to help beat the heat. Dive into the paidakia (grilled lamb chops), souvlaki and wood-fired branzino for main dishes. Finish the meal with some aperitifs and dessert (hello, baklava!) while you pull up your travel apps to book a flight to Greece, or simply reserve a table for your next dinner at Kipos. – Matt Lardie

Neal’s Deli

A staple of the Carrboro food scene, Neal’s Deli has drawn hungry college students, families and sandwich lovers since 2008 with its Southern spin on the classic deli experience. Pop in for lunch Tuesday through Saturday and choose from an array sandwiches, salads and sides. There’s egg salad, pastrami sandwiches and a tuna melt (among other offerings) for a more traditional deli take, or mix things up with one of the specials. Recent offerings included the Summertime Sub (an ode to zucchini, tomatoes and mozzarella), the Szechuan Broccoli Cheesy (with both homemade Szechuan chili oil and chili crisp mayo) and hot dog specials like the Completo, the national hot dog of Chile. They open for breakfast on Saturdays, when biscuit sandwiches reign supreme. As with any true deli, you’re welcome to grab a container of pimento cheese or chicken salad to bring home, or snag some freshly sliced pastrami, smoked turkey or sweet soppressata for sandwiches later. – Matt Lardie

Jade Palace

Every Carrboro resident I’ve ever met can tell me their favorite takeout order from Jade Palace. The restaurant has remained a steadfast fixture of the town’s dining scene since it opened in 1982, thanks to the dedication of Kevin Wang and his family. Fans of crispy duck, shrimp string beans, the Hawaii 5-0 or any other long-held craving can find comfort in knowing their go-to dishes are just a phone call away. – Jessica Stringer

Pizzeria Mercato

It’s hard not to like pizza, and even harder when said pizza is served up by Gabe Barker, son of legendary culinary duo Ben Barker and Karen Barker of Magnolia Grill, and an accomplished chef in his own right. Look for Southern-inspired versions of classic Neopolitan pies like Margherita, fungi and sausage (this one comes with lamb sausage, garlic, chilies, spring onion and ricotta salata). There’s also a handful of seasonal salads, marinated olives (with lemon, garlic and Old Bay), baked meatballs and a take on fettuccine Alfredo that includes confit chicken. And if that little gastronomic trip to Italy isn’t enough, round out your meal with a cannoli and some homemade gelato. Mangia! – Matt Lardie

Little Gem

Raucous Rolling Stones hits, ’70s folk-rock and groovy Bee Gees deep cuts hum through the analog sound system at Little Gem, blending the comfort of a neighborhood hangout with the precision of a craft cocktail destination. The intimate, music-inspired space – owned by collaborators Lauren Erickson Bennett and Paul Finn – features a seasonally rotating menu of inventive cocktails, classic concoctions and zero-proof options. Small plates from Beau Catering complement the drinks, while monthly mixology classes and private event offerings foster community. – Renee Ambroso

Mediterranean Deli, Bakery and Catering

Choosing what to order at Mediterranean Deli, Bakery and Catering may be the hardest part of your visit – those long glass cases brim with a brilliant spread of 95-plus options. A fire temporarily sidelined owner Jamil Kadoura’s beloved West Franklin Street eatery, but it reopened nearly a year ago, welcoming diners back to enjoy their fave dishes, from Turkish roasted beets and Lebanese grape leaves to a hearty lamb and beef gyro. The only mistake you can make when ordering here is not saving room for walnut baklava. – Jessica Stringer

Iza Whiskey & Eats

Iza Whiskey & Eats celebrates six years this August, and owner Yung Nay credits the community and outside patio for helping the restaurant survive its pandemic opening. Today, Iza has built a loyal following with its inventive tapas, standout sushi rolls and an impressive Japanese whiskey collection. The eatery channels the spirit of a Japanese pub while weaving in Korean flavors and Vietnamese influences that reflect Yung’s heritage. Guests return again and again for crowd favorites like chili garlic noodles, tuna tartare and the legendary ramen, made with a broth that takes a day and half to prepare. “People drive [more than] an hour just to come get a ramen.” Yung says. “It’s been such a nice journey.” – Olivia Jarman

Italian Pizzeria III

If the “Cheers” bar was a pizzeria and located in Chapel Hill instead of Boston, it would be Italian Pizzeria III: You’ll find the welcome is just as warm as the piping hot chicken Parm subs. Though, of course, you probably came for the pizza. Claim a red booth and dig into the Rucola pie topped with mozzarella, cherry tomatoes, rucola, prosciutto and Parmigiano. – Jessica Stringer

Fiesta Grill

Blink while you’re driving on N.C. Highway 54 West and you might miss the unassuming Fiesta Grill. But longtime customers like Cammie Brantley are in on its not-so-hidden secret. “Fiesta is known for [its] fantastic authentic Mexican food,” says Cammie, a loyal customer of nearly 25 years who first visited before her now-19-year-old son could even sit in a high chair. Fiesta Grill is a quiet cornerstone of the Chapel Hill community, offering up handcrafted tacos, burritos and fresh seafood dishes made daily with quality ingredients. Cammie sticks to her tried-and-true chicken taco salad, while her husband favors the fajitas – a serving so generous he stretches it into two meals. Regulars say persistence pays off when calling in takeout. “When you do get through,” Cammie says, “it’s like you’ve won the lottery.” – Olivia Jarman

Oakleaf

Diners loved Oakleaf when it was in Pittsboro, and they loyally followed chef Brendan Cox up the road to Carrboro when he relocated the restaurant in 2018. (I still fondly recall celebrating my birthday lunch in the rosé garden that summer.) The farm-totable restaurant is fancy without the fuss and makes dining feel approachable: The organic polenta comes topped with “ridiculous amounts of Parmigiano-Reggiano,” while seasonal vegetables get a branding makeover as “dirt candy” complete with the additional zhuzhing of a toasted pistachio aillade. Even the littlest diners are encouraged to expand their palates and practice their table manners – this is one of those rare fine-dining establishments with a dedicated children’s menu. – Jessica Stringer

Hawthorne & Wood

Brandon Sharp once described the cuisine at Hawthorne & Wood as “the things we want to eat.” That philosophy continues to guide the restaurant, which launched his Glendale Hospitality trio of eateries across town. There’s truly nothing on the eclectic seasonal menu we wouldn’t want to order, from the slow-roasted New Zealand lamb with caramelized turnips to the tantalizing Thai rice fritter featuring seared shrimp and gai lan. The bar program matches the kitchen’s energy under the direction of bar manager Ant Ostrea and crew. “Everything here is a team effort,” Ant says, from developing libations to the often-tricky process of naming them. Guests can settle into the patio with Sandal Season, a tropical-leaning blend of rum and clarified vodka, or opt for something lighter; the namesake Hawthorne Spritz – a bright mix of grapefruit juice, sherry and Cappelletti – should do the trick. Whatever you do, don’t skip dessert! It brings a fitting finale, with each plate matching thoughtful presentation and flavor. – Jessica Stringer

Tonya’s Cafe

Tonya Council comes from a long line of talented Southern chefs, including her late grandmother Mildred “Mama Dip” Council and her mother, Spring Council. She opened Tonya’s Cookies on West Rosemary Street – just down the road from the now-shuttered Mama Dip’s, where she spent more than 30 years working alongside family members – in 2012. Her bakery relocated to South Elliott Road and today is open alongside Tonya’s Cafe, which debuted in March 2025. The pecan crisp cookie, once named one of Oprah’s Favorite Things, remains the bakery’s top seller, with the banana pudding cookie close behind. The cafe dishes up Southern-inspired breakfast, lunch and early dinner Tuesday-Saturday – think cornbread, pork chops and fried green tomatoes – plus brunch on Sunday. “Once my family decided to retire and close the restaurant, the light bulb went off: A smaller location would be more manageable,” Tonya says. “And of course, [I wanted] to keep the legacy that my grandmother worked so hard for us to have.” – Rebekah Mann

The Crunkleton

What more is there to say about The Crunkleton? Opened by Gary Crunkleton in 2008, the bar channels a timeless, old-world character; it looks like the kind of place archaeology professor Indiana Jones would frequent when he’s not out on a globetrotting adventure. It’s earned praise from The New York Times and The Bitter Southerner, and was named one of the “Best Bourbon Bars in the South” by Garden & Gun. Lucky for us, though, it’s on our home turf, and we love it just as much as those guys. During the Crook’s Corner Book Prize event in January, I sipped an Out of Office, a green-hued mocktail made with pandan, almond syrup, lime juice and coconut water. The drink delivered such bright flavor that it briefly rivaled my usual Painkiller. Because here, the bartenders move easily between the classics and helping you find exactly what you’ll love next. – Jessica Stringer

Top of the Hill

Scott Maitland famously saved the intersection of Franklin and Columbia from becoming a chain restaurant by opening Top of the Hill in 1996. This year, the restaurant and brewery that gave us delectable dishes like wild mushroom shrimp and grit cakes, the legendary blueberry wheat beer and The Porthole rolls (a throwback to another Chapel Hill mainstay) turned the big 3-0. “Thirty years ago, we opened a restaurant,” Scott says. “What we really built was a frontrow seat to the lives of thousands of people. We’ve watched students become leaders, families create traditions and Chapel Hill continue to evolve. People often talk about the Chapel Hill they remember, but every generation deserves the chance to create its own version of that experience. I’m grateful that, for 30 years, Top of the Hill has been a place where many of those memories begin.” – Jessica Stringer

Nomad

Opening a restaurant is no small feat, and the venture became an even more daunting task when Smita Patel, BJ Patel and Nick Singh – proprietors of Durham’s Viceroy – introduced Nomad in May 2020. While the pandemic didn’t make things easy, the team offered its cross-cultural cuisine first through takeout until it was able to invite guests inside the repurposed Osbunn Theatre, where thoughtful renovations preserved the character of the 1920s building while “introducing a new concept that felt complementary to its legacy,” Smita says. “Our updates focused on creating a warm, welcoming environment where everyone feels at home, while carefully and respectfully weaving in the global influences that define Nomad. We wanted to celebrate the building’s past while introducing a broader culinary perspective – one that reflects the diversity of cultures and flavors that have inspired us throughout our lives.” More than five years later, Nomad’s menus continue to offer a variety of international dishes – butter chicken and pad Thai mingle with the likes of fish and chips – allowing “guests to explore global flavors without ever leaving Hillsborough,” Smita says. – Renee Ambroso

Al’s Burger Shack

Known for its fresh ingredients, classic burgers and Southern-inspired combinations, Al’s Burger Shack keeps racking up accolades far and wide, recently earning recognition as the best place for a burger in the state from Fast Food Club in addition to its multiple Best of Chapel Hill awards. Four locations now serve guests statewide, giving more North Carolinians access to crinkle-cut rosemary fries and thick milkshakes alongside signature burgers. Those lucky enough to live near the original Franklin Street location now enjoy double the dining space thanks to the addition of Puddin’s Beer Shack last summer. Guests can order from either side and move easily between the two. The bar offers an ideal game-day setting with indoor and outdoor seating, multiple TVs and 10 rotating beers on tap. – Beckett Brantley

Wedgewood Cheese Bar

Wedgewood Cheese Bar was built on Michelle Webb and Stevie Lee Webb’s belief that great cheese comes with great stories. After growing from a popular counter into its own Carrboro destination, Wedgewood created a dining experience centered on artisan cheese, thoughtful hospitality and a deep appreciation for makers, terroir and tradition. Signature offerings such as curated cheese boards, rotating omaqueso dinners and a bustling cheese counter quickly earned a devoted following. A year after opening, that vision expanded. “People are hungry for more than just dinner,” Michelle explains, “they want experiences, rituals, stories and a sense of connection.” From Tomato Week and free Summer Friday tastings to Eat the World classes, Wedgewood continues to turn “cheese, wine, butter, seasonal produce” into moments of discovery. – Matt Lardie

Bombolo

There is a quote painted on one of Bombolo’s walls that tells you everything you need to know about the restaurant. “Ceci n’est pas un restaurant Italien,” which translates to: This is not an Italian restaurant. That may seem odd, because the menu does indeed have a whole section dedicated to pastas. It’s easier to think of Bombolo as the Italian-flecked fever dream of chef Garret Fleming and his partner, Muihrienne Leggat. Sure, there are those handmade pastas and small plates like polpette (meatballs), but there’s also classic Southern pickled shrimp, French-inspired pâté en croûte and a signature khao soi, which would rival that from any area Thai restaurant. The menu changes quite frequently, so make sure to stalk their social media for specials. That’s also how you can stay on top of their side gig, a sandwich pop-up called The Plump Rabbit. Bombolo truly is a space that refuses to be defined! – Matt Lardie

Lantern

Once the new kid on the block, Lantern has since graduated to become one of the grand dames of the town’s food scene at nearly 25 years old. Chef Andrea Reusing was at the forefront of the Triangle’s farm-to-table movement, and Lantern continues to hold fast to that philosophy, pulling from the surrounding farms and local purveyors to serve up incredible Asian-inspired dishes with deep North Carolina roots. Recent offerings include delicate pea shoots and scallion dumplings, a Vietnamese shrimp and rice soup and lemongrass grilled country pork ribs. The tuna aguachile (North Carolina tuna with serrano peppers and a cucumber dashi) is a perfect cool, spicy bite for a hot summer day. Wash it down with a crisp glass of white wine or one of the restaurant’s refreshing cocktails – try the Todo Bien, a smoky Mexican twist on an Aperol spritz with the addition of mezcal. – Matt Lardie

Vimala’s Curryblossom Café

Vimala’s Curryblossom Café continues to bring diners together over wholesome, locally sourced Indian cuisine 17 years since it opened in downtown Chapel Hill. Chef Vimala Rajendran built the restaurant around a mission-driven approach to hospitality, including the “Everybody Eats” fund, which ensures that no one who needs food is turned away. “I was able to see from my own personal experience how hard it is to raise a family, so I wanted to make sure that, if I had a restaurant, people could eat even if they didn’t have the money, because food access is part of food justice,” Vimala says. Indoor seating and a shaded patio offer a relaxed setting for enjoying summer dishes, featuring farmers market produce like sweet potatoes and heirloom tomatoes, or for simply sipping an ice-cold glass of the restaurant’s refreshing house-made lavender lemonade. – Beckett Brantley

Tesoro

Chef David Peretin launched Tesoro in 2021, drawing on his experience from The Fearrington House Restaurant and Pizzeria Mercato to shape a refined yet welcoming neighborhood dining spot. The restaurant invites guests to linger over seasonal Italian cooking and another glass of wine in a relaxed, inviting atmosphere. He named the restaurant Tesoro, the Italian word for “treasure,” and designed an open kitchen that places diners at the center of the action. Traditional Italian pasta anchors the menu, while seasonal produce guides the details of each dish. Summer offerings highlight fresh ingredients in preparations such as gnocchi with cherry tomatoes, squash toast with salty bottarga and rigatoni with eggplant and ricotta salata. It’s the kind of meal you wish would stretch on a little longer – but when it finally comes to an end, there’s peach crostada waiting for dessert. – Jessica Stringer

Belltree Cocktail Club

“We want people to find us and to fall in love with us,” co-owner Nick Stroud once told me. Housed in a former speakeasy, Belltree Cocktail Club has put itself on the map, building a loyal following over the past decade. “We really want our cocktails to take center stage,” Nick shares. “We want to highlight … that we’re working with local farmers, vendors and producers.” Case in point, one of my favorites: The Violet, among the first original creations conceived by Nick for the seasonal summer menu. “We start by muddling local blueberries in fresh-squeezed lemon juice, then combine and shake with house vodka and Domaine de Canton, a ginger-cognac liqueur.” As one recent online review captured succinctly, “This place knows what it’s doing.” – Jessica Stringer

Próximo

After making a splash with Hawthorne & Wood and Bluebird, chef/owner Brandon Sharp set his eyes on Spain, bringing elevated versions of classic tapas and some international touches to a snug East Franklin Street space. This is a restaurant where you bring friends and appetites, because no true tapas experience is complete without eight to 12 dishes on the table. Start with pan con tomate, patatas bravas and croquetas before moving on to zanahorias (seared carrots served with labneh, hot honey and pea shoots), gambas (in this iteration, the shrimp are accompanied by jicama and pickled shallot) and the arroz la bamba, a rice dish with poached egg and artichoke. Keep an eye out for specials, like the recent pastel de limón, a warm lemon cake with strawberries and vanilla crema, or the newest iteration of pollo – chicken served with sikil pak, a Mayan-inspired dip from the Yucatán. – Matt Lardie

Osteria Georgi

Five years ago, Chapel Hill High School grad Daniel Jackson couldn’t say no to restaurateur Giorgios Bakatsias’ offer to help open and lead Osteria Georgi. “I jumped at the opportunity,” Dan told us back in 2021. “The fact that [the job] was in Chapel Hill was really important to me, growing up here and never really being a part of the food community here.” That decision has shaped the restaurant’s identity for half a decade. Osteria Georgi continues to highlight Dan’s handmade pasta, which anchors a menu built on seasonal Italian cooking. Standouts include gnocchi with heirloom tomato and goat cheese and rigatoni with pork sausage. – Jessica Stringer

Crossroads Barroom & Restaurant

You’re going to need a game plan for brunch at The Carolina Inn’s Crossroads Barroom & Restaurant. Here’s how to do it right: First, order a refreshing Hugo spritz or a coffee – or heck, it’s brunch, do both! Before you even lift a serving spoon, take a lap around the buffet-style spread, perusing the breakfast and lunch offerings that range from waffles and made-to-order omelets to mac-and-cheese and pork. Fill your plate with whatever strikes your fancy, and don’t forget about the scones, muffins and pastries! There’s no shame in going back for seconds – I still dream about the cinnamon buns topped with cream cheese icing from my last visit. A walk around UNC’s campus afterward rounds out the experience. – Jessica Stringer

Atlas Bar

Kevin Callaghan describes Atlas Bar with a simple guiding idea: “Bars and restaurants should feel like the way you want the rest of your life to be, because you want to sit there and [think], ‘I’m living that life.’” Atlas Bar brings that concept to life through its handpainted walls, eclectic local artwork, paper-mache dragon heads and a killer soundtrack that sets the tone. Its current cocktail lineup is music-inspired at the moment: The country-themed Front Porch features peanut-infused bourbon and Coca-Cola while the punk Riot Act is a bona fide banger with rum, lacto-fermented blueberry syrup and falernum. “The menu changes regularly to make it fresh for guests and to let us riff on a theme,” Kevin says. “Connecting music – that’s such a big part of this town – and cocktails just made sense. It’s interesting how different genres of music often have a specific cocktail vibe. Giving people context – or, maybe, narrative – for their cocktail is a fun way to connect with Atlas and all of us who work here.” – Jessica Stringer