In The Press

Chef and owner Scott Crawford said he and his culinary director, Conor Delaney, served the Canes a special family-style meal of Brodeto favorites. Along with the Stanley Cup, Jordan Staal also brought his Conn Smyth trophy as the most valuable player in the playoffs. “They really interact as a family, so that’s the kind of meal we prepared for them,” Crawford told The News & Observer in an interview, referring to the Canes players.

One of Crawford's latest endeavors, Brodeto is a seafood-heavy concept inspired by the flavors of southern Italy and Croatia. The coal-roasted scallops are a must-have, as is the pistachio ice cream for dessert.

Yes, this is an upscale restaurant, not an ice cream parlor. But it's one place to make sure to save plenty of room for dessert after dinner (or to skip the mains altogether), as chef-owner Scott Crawford has some of the best soft serve in town. The secret weapon is the specialty machine that his team uses, which makes the ice cream pretty much fresh to order. Flavors rotate regularly, but try to catch the Sicilian pistachio when it's there.

Taking Raleigh dining to a level traditionally reserved for heralded foodie cities like NYC and LA, the flawlessly curated space balances natural elements with modern touches to create a divine essence.

A restaurant that's as adventurous as it is approachable, Brodeto has rapidly ascended in popularity. Bathed in natural light, the dining space remains packed most nights, full of folks sipping curated wines and refreshing cocktails, sharing housemade breads and savoring unforgettable coastal Croatian and Italian-inspired dishes — from whipped ricotta appetizers to its flagship seafood stew.

"Fat gets in the way of flavor," Delaney explains. "With this style, the flavors pop." The texture is rich but not heavy — and the lower fat content allows them to serve it straight from the machine without masking the ingredients.

When diners talk about Raleigh's most beloved restaurants—like Crawford and Son, Jolie or Brodeto—they often associate them with the acclaimed Chef Scott Crawford. But behind the scenes, another name plays a vital role in shaping the flavors and philosophies of the Crawford Hospitality group: Conor Delaney.

Water defines Brodeto — the Adriatic Sea, to be precise. Dishes draw from Croatia and eastern and southern Italy, many of them featuring seafood from sea urchin butter to monkfish, not to mention a crudo section leading the menu.

Floating is a feeling — and I hadn't thought much about how wonderful it is to experience full-body buoyancy until Brodeto brought it back to me. That's how good the food and service is: It feels like floating.

At Brodeto, Raleigh's love letter to Adriatic cuisine, the wood-fired grill isn't just for the kitchen. It touches everything, including the cocktails. The Adriatica, created by Jordan Joseph, beverage director of Brodeto's parent company Crawford Hospitality, brings grilled complexity to the glass.

"Everything was fresh, but craveable, and light and simple," Crawford says. "To me, it perfectly encapsulates a town on the Adriatic."

For Scott Crawford's third Raleigh restaurant, the acclaimed chef looked to the Adriatic sea, cooking the cuisines of Italy and Croatia. Brodeto opened as Crawford's largest restaurant yet, with a glowing marble bar and a menu fueled by live-fire. The results are tremendous and dramatic, like whole grilled fish, squid ink pasta and a giant roasted pork chop.

Scott Crawford has done it again. His latest restaurant at Raleigh Iron Works is a love letter to the Adriatic Sea, paying homage to and showcasing the culinary bounties from Southern Italy and Croatia.

"It's not just a fish soup, it's a representation of every town or village (in Italy), made with what they have available," Crawford said. "It ties all the towns together. There might be different recipes, but it all creates something humble that's craveable and soul-warming."

You feel like you're tasting all that a city has to offer in a singular, brothy bowl. I still have a distinct memory on my palate of the broth I tried in Puglia, the salt dancing on my tongue from the clam juices and that rich, savory flavor from the fish bones.

"I remember looking around thinking, 'This is unbelievable,'" Crawford says. "I really, wholeheartedly want people to experience what I experienced that day, to what degree I can offer that to them. It was that special."