Renowned local culinary whiz Bret Jennings combines his Southern heritage (he’s a Virginia native and a N.C. State grad), extensive international travel experience (he’s lived in many places, from Thailand to Mexico), and apprenticeship under some of the nation’s leading chefs to deliver some of the best regional cuisine with cosmopolitan influence in the area. As chef and proprietor of Elaine’s on Franklin, Jennings has been featured in the likes of Southern Living and has been invited to cook at the prestigious James Beard House. High ceilings, soft lighting and massive, bright paintings on the faux-brick walls characterize the urban chic dining room. Inventive dishes have included Elaine’s gnocchi with braised pork belly and a three-cheese soufflé with local vegetables. The not-to-miss desserts are paired with an extensive selection of sparkling, white and red wines.
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"On any evening, the menu may include a pork rib chop served with ‘shrimp ‘n grits,’ country ham and onion confit; a white-sauced lasagna with assorted wild mushrooms and garlicky greens; or a grilled sturgeon with roasted garlic spätzle and Savoy cabbage."
— Gayot
Renowned local culinary whiz Bret Jennings combines his Southern heritage (he’s a Virginia native and a N.C. State grad), extensive international travel experience (he’s lived in many places, from Thailand to Mexico), and apprenticeship under some of the nation’s leading chefs to deliver some of the best regional cuisine with cosmopolitan influence in the area. As chef and proprietor of Elaine’s on Franklin, Jennings has been featured in the likes of Southern Living and has been invited to cook at the prestigious James Beard House. High ceilings, soft lighting and massive, bright paintings on the faux-brick walls characterize the urban chic dining room. Inventive dishes have included Elaine’s gnocchi with braised pork belly and a three-cheese soufflé with local vegetables. The not-to-miss desserts are paired with an extensive selection of sparkling, white and red wines.
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"On any evening, the menu may include a pork rib chop served with ‘shrimp ‘n grits,’ country ham and onion confit; a white-sauced lasagna with assorted wild mushrooms and garlicky greens; or a grilled sturgeon with roasted garlic spätzle and Savoy cabbage."
— Gayot