Elliott’s On Linden

Pinehurst, United States

4

Open now

20 reviews

Accepts Credit Cards
Free Wi-Fi

Map

Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Good For
Dinner
Parking
Private Lot
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
No
Good for Groups
Yes
Attire
Casual
Ambience
Classy
Noise Level
Average
Good For Dancing
No
Alcohol
Full Bar
Happy Hour
No
Best Nights
Thu, Fri, Sat
Coat Check
No
Smoking
No
Outdoor Seating
No
Wi-Fi
Free
Has TV
Yes
Waiter Service
Yes
Caters
Yes

Description

Specialties

Let Elliott’s On Linden enchant your guests with delectable cuisine and the perfect ambiance for your special event. Our innovative, well-​known Pinehurst, NC Catering team is ready to begin.

History

Established in 2000.

When philosophy and action proceed hand-​in-​hand, something extraordinary happens: a guiding principle is formed.

For Chef/​Owner Mark Elliott, that principle is to serve the best and freshest locally produced agrarian products to his guests. It is a principle that was formed in Mark’s childhood, and as a young apprentice chef in Southeastern England. Mark would further develop a deep connection to the green grocer, the baker, the fishmonger, the butcher, the cheesemaker. Daily sourcing for the kitchens provisions was a way of life.

From this restaurant’s first days, Chef Elliott has forged relationships with regional farmers to obtain their produce, livestock and artisan products when they are at the peak of freshness.

Today, Chef Elliott continues to serve guests cuisine created from the fresh ingredients that the area’s farmers have to offer. It is a principle we live – with every plate we serve.

Meet the Business Owner

Mark E.

Business Owner

When philosophy and action proceed hand-​in-​hand, something extraordinary happens: a guiding principle is formed.

For Chef/​Owner Mark Elliott, that principle is to serve the best and freshest locally produced agrarian products to his guests. It is a principle that was formed in Mark’s childhood, and as a young apprentice chef in Southeastern England. Mark would further develop a deep connection to the green grocer, the baker, the fishmonger, the butcher, the cheesemaker. Daily sourcing for the kitchens provisions was a way of life.

From this restaurant’s first days, Chef Elliott has forged relationships with regional farmers to obtain their produce, livestock and artisan products when they are at the peak of freshness.

Today, Chef Elliott continues to serve guests cuisine created from the fresh ingredients that the area’s farmers have to offer. It is a principle we live – with every plate we serve.