Brodeto is the creation of Chef Scott Crawford, a five-time James Beard Award semifinalist whose career spans some of the most respected kitchens in the American South. After years of building Crawford Hospitality into one of Raleigh’s defining restaurant groups, Chef Crawford turned his attention to the Adriatic, the coastal cuisine stretching from Italy’s eastern shore through Croatia, Montenegro, and beyond.
The result is Brodeto, named for the traditional Adriatic fisherman’s stew that varies from village to village along the Dalmatian coast. It is a restaurant built on the premise that great seafood needs little more than fire, salt, and the confidence to leave it alone. Every dish on the menu reflects that restraint: whole fish roasted over wood, handmade pastas dressed simply, and vegetables treated with the same care as the protein.
In 2025, the MICHELIN Guide recognized Brodeto with a recommendation. Chef Crawford’s approach is not about spectacle. It is about sourcing the finest ingredients the Carolina coast and regional farms can offer, then cooking them with techniques rooted in centuries of Adriatic tradition.
Scott Crawford
Chef Scott Crawford is a five-time James Beard semifinalist for Best Chef: Southeast and a 2025 nominee for Outstanding Restaurateur. Through Crawford Hospitality, he has built a portfolio of restaurants that have shaped the way Raleigh dines, each one rooted in craft, hospitality, and a commitment to sourcing the best of the region.
Brodeto is the most personal of those projects: an exploration of the Adriatic table, where the cooking is restrained, the ingredients lead, and every plate is built to be shared.
Brodeto is part of the Crawford Hospitality family, which also includes Crawford and Son, Jolie, Bar Sous Terre, and Crawford Brothers Steakhouse.
