World Class Dining Is Closer Than You Think

Authentic Carolina cuisine, handcrafted cocktails and exemplary service in a luxurious yet relaxed atmosphere. This is what you’ll experience at the newly renovated Crossroads Chapel Hill, located inside The Carolina Inn.

With regionally sourced ingredients, our chef has crafted a cuisine as diverse as North Carolina’s landscape, instilling Southern soul and Carolina spirit in seasonal menus.

Crossroads Chapel Hill offers breakfast, lunch, dinner and Sunday brunch, and with free parking it all adds up to the perfect place for any occasion. Enjoy creative cocktails at the bar in Crossroads during happy hour or with your meal. Located on the University of North Carolina Campus, our restaurant is just a short walk from popular nightspots on the historic Franklin Street.

Come dine with us today for an experience that you’ll tell your friends about tomorrow.

MEET JAMES CLARK, OUR EXECUTIVE CHEF 

Chef James Clark is a master of authentic North Carolina cuisine, specializing in traditional southern dishes with a modern flare. The culinary team is committed to sustainable dining, serving regionally sourced ingredients and locally grown farm-to-table seafood, meat and vegetables.

A native of the Carolinas, Clark is a graduate of the New England Culinary Institute in Vermont and previously worked at Five-Star, Five-Diamond, Four-Star and Four-Diamond restaurants in culinary hotbeds Washington D.C., New Orleans, Charleston and Atlanta, among others.

Chef Clark has received several recognitions and awards including:

  • Five-Star Award from the National Restaurant Science Association
  • Featured in Bon Appétit Magazine for cutting edge cuisine in "Places to Eat Now"
  • Santé Award Winner for Sustainability
  • Guest chef at the St. Michaels Food and Wine Festival
  • Featured chef for the March of Dimes Celebrity Chef event in Washington, D.C.
  • Rave reviews from the Washingtonian Magazine, Roll Call Magazine, Where Magazine, Washington Flyer, The Hill, Washington Business Journal and the Washington Times.

MEET SARA BETH THOMAS, OUR PASTRY CHEF

Born in 1980 and raised in Columbus, Ohio, Sara followed her childhood dream of becoming a pastry chef.  Sara developed her passion for pastries from her Grandmother, who taught her the rich traditions of pastries and family.

Sara began apprenticing in high school and graduated from The Pittsburgh Culinary Institute (Pittsburgh, PA) in 2000.  She began her professional career in Charlottesville, VA at the acclaimed Boar’s Head Inn.  Flush with the success of her first assignment, in 2003 Sara moved back to her roots in Columbus to work for Made from Scratch, Central Ohio’s top catering and event planning firm, where she acted as Pastry Chef.

As much as Sara loves Columbus and the Ohio State Buckeyes she has always wanted to experience new and exciting places, so in 2005 Sara joined the proud and legendary Ritz-Carlton team where she had the opportunity to work as a Pastry Cook at several Ritz-Carlton properties including, Ritz-Carlton, Bachelor Gulch (Avon, CO) and Ritz-Carlton, Key Biscayne (Miami, FL).  During her time with the Ritz-Carlton Sara had the opportunity to mentor under Master Pastry Chef, Frederic Monnet. 

In 2008, in an effort to further craft her skills as well as her career Sara moved to Charleston, SC to work at the historic Kiawah Island Golf Resorts Sanctuary. Working as a Lead Pasty Chef under Pastry Chef Todd Richter Sara specialized in high volume banquets, wedding cakes and chocolate show pieces.

In July of 2012, after a short, albeit impressive juncture at the prestigious Myrtle Beach, SC Dunes Golf Club and Beach Club, Sara earned the opportunity to join the elegant, historic and tradition rich Carolina Inn family. As Pastry Chef, Sara is deeply passionate about casting lasting culinary impressions on her guests by creating and delivering the best pastries in the world.

"I have always loved dining at Carolina Crossroads, and throughout the summer I impatiently awaited completion of their extensive remodeling. The wait was rewarded by one of the most memorable, inventive, exquisitely delicious meals I have ever had."

- TripAdvisor User