Elaine’s On Franklin

Chapel Hill, United States

4.3

20 reviews

Accepts Credit Cards

Map

Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
No
Accepts Credit Cards
Yes
Good For
Dinner
Parking
Valet, Street
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
No
Good for Groups
No
Attire
Dressy
Ambience
Classy
Noise Level
Average
Alcohol
Full Bar
Outdoor Seating
Yes
Wi-Fi
No
Has TV
No
Waiter Service
Yes
Caters
No

Description

Specialties

Elaine’s on Franklin serves unique regional American cuisine in a cozy, romantic atmosphere in the heart of downtown Chapel Hill. Chef/​owner Bret Jennings fuses bold flavors and classical preparations in his revolving menus focused on the finest local ingredients available. Elaine’s on Franklin’s delightful food is matched by their Wine Spectator award-​winning wine and popular cocktail list. The restaurant features a three-​course, early dinner pix fixe for $ 35 nightly from 5:30 — 6:30pm, perfect for a pre-​theatre or post-​meeting meal. Elaine’s on Franklin was awarded a Silver Medal for Best Restaurants of 2011 in the News & Observer and has received rave reviews in Southern Living and Delta’s Sky Magazine. Jennings has cooked at the James Beard House in New York City and was a finalist for Best Chef in the Independent Weekly’s Best of the Triangle 2012.

Meet the Business Owner

Bret J.

Business Owner

Cooking from the heart with fresh ingredients comes naturally to Elaine’s on Franklin chef/​owner Bret Jennings. Jennings grew up surrounded by angel biscuits, country ham with redeye gravy, sweet corn, homemade bread and butter pickles and fresh tomato sandwiches in his hometown of Altavista, Virginia. Putting the country boy behind some of the country’s most celebrated stoves combined with experience studying overseas has produced a signature culinary style of sophistication meets farmer’s market that has regional food critics and diners talking and coming back for more.

Jennings began his culinary career while a college student at NC State in Raleigh, NC. He worked as a caterer, busboy and waiter before traveling extensively to research other culinary traditions in Thailand, Mexico, France, Italy, Germany and Spain. Following his travels, Jennings trained domestically with two of GOURMET Magazine’s Top 50 Restaurants and America’s top chefs, Ben Barker of Durham, NC’s Magnolia Gril