World Class Dining Is Closer Than You Think

We servce 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 BRANDON SHARP, OUR EXECUTIVE CHEF

Chef Brandon Sharp returns to his North Carolina roots and joins The Carolina Inn as Executive Chef. In his new role, Chef Sharp will oversee all kitchen operations for the property’s signature restaurant, Crossroads Chapel Hill, as well as banquet and in-room dining programs.

Chef Sharp brings more than fifteen years of fine dining experience with him to The Carolina Inn. Most recently, Chef Sharp served as Vice President of Culinary for Solage Hotels and Resorts in Calistoga, CA, where he oversaw the culinary direction of the brand’s flagship property, Solage Calistoga, as well as free standing restaurants and food and beverage concepts for new developments. It was at Solage Calistoga where Chef received his first Michelin Star and, under his guidance and creative leadership, Solbar went on to receive seven consecutive Michelin Stars throughout his tenure.

Prior to his role at Solbar, Chef Sharp worked alongside some of the nation’s most innovative and talented culinary minds, including Thomas Keller, John Besh and Gary Danko. At the outset of his training, Sharp worked in kitchens of the Michelin-rated Restaurant Gary Danko in San Francisco, CA, the highly revered Restaurant August in New Orleans and at the iconic, three Michelin star French Laundry in Yountville, CA.

Born and raised in Greensboro, NC, Chef Sharp grew up with an innate sense of hospitality through his family’s culture and restaurant experience. He is a graduate of University of North Carolina Chapel Hill, a fellow Tar Heel, and attended The Culinary Institute of America in Hyde Park, NY. When Chef isn’t helming the kitchen, this two-time Ironman competitor is training for his next race or spending time with his three children and wife at home.  

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