Crook's Corner

10/09/2022

Selling the last of Bill Smith’s amazing fall dessert Persimmon pudding today, Sunday, October 9th, from noon to 3pm! We only have about 20 left, so stop by and get one (or two) to take home. First come, first serve. Each 12oz container serves about two people and costs $15. Cards only, no cash. Best served warm topped with whipped cream or ice cream! Also, we have some signed Seasoned in the South cookbooks on hand if you want to replicate the recipe at home.

10/09/2022

Thanks to everyone who came to our persimmon pudding pop-up today! We actually have about 20 more puddings to sell and will be selling them tomorrow, Sunday, October 9th, from noon to 3pm (or until we sell out)! If you weren’t able to come today, swing by tomorrow and pick one (or two) up. Each pudding is 12 oz (about two servings) and costs $15. First come, first serve. No cash, cards only. No phone orders please. See you tomorrow!

10/07/2022

It’s officially fall, y’all! 🍁🍂To celebrate we are having a persimmon pudding pop-up tomorrow, Saturday October 8th, from noon to 5pm where you can purchase our beloved Bill Smith made persimmon pudding to-go! Each 12 oz pudding serves about 2 and is $15. First come, first serve, limited to 2 per person. No cash, cards only. Get here early as we get our persimmons from a local farm and supply is limited! We recommend serving hot with either ice cream or whipped cream, so make sure you grab your preferred dessert topping from the store after you purchase your puddin’ for a delicious fall dessert treat! 📷

07/01/2022

We have just a handful of our mini (two servings) Atlantic Beach pies left over from our pop-up preorders. We will have them available first come first serve, 1 pie per order at $10, tomorrow, Saturday July 2nd, from noon till 4pm. Credit cards only, no cash. The number of extras pies we have is very limited so we are expecting them to sell out fast. Thank you to all who pre-ordered! Happy 4th, and stay tuned for more dessert pop-ups! 🍋

06/09/2021

Dear Crook's Family and Friends,
For nearly 40 years Crook's Corner has served and been welcomed by the people of Chapel Hill and the UNC community, we sincerely thank you for your decades of support. It has been an incredible honor to both serve our community in our place and serve Chapel Hill's culinary ambassador to the wider world.
With an incredibly heavy heart I must share the news that we are closing. The position we find ourselves in, exacerbated by the Covid-19 crisis is no longer tenable.
The place Rachel Crook built in the 1940's on the corner of Franklin and Merritt Mill road has had many lives. It holds the memories of thousands of you celebration sand pivotal career moments for too many of us to count. On behalf of generations of Crook's Corner staff, we thank you for your many years of support.

05/09/2021

Happy Mother’s Day from all of us at Crook’s Corner.

Remember to show your mother they are loved everyday, not just today!

05/06/2021

We are always looking for talented, knowledgeable individuals to join our hard-working, professional floor staff.

We are hiring full and part time positions for a Host, Food Runners, Bussers and Wait Staff.

Competitive salary. Great work environment.

Join the Crook's Corner family!

05/04/2021

Just a few more days to submit your debut novel set in the American South for our annual Crook's Corner Book Prize.

The Crook's Corner Book Prize is awarded for the best debut novel set in the American South. The Prize is intended to encourage emerging writers, whether published by established publishing houses, by small independent publishers, or self-published.

https://crookscornerbookprize.com/

04/23/2021

Always looking for talented, knowledgeable individuals to join our hard-working, professional floor staff. Apply in person or at our website www.crookscorner.com

04/09/2021

Hospitality veterans, Max Trujillo & Matthew Weiss, get behind the scenes of North Carolina's food & beverage culture in the NC F&B Podcast

Learn more are Chef Carrie Schleiffer's journey to Southern Cooking on this episode the NC F&B Podcast.

https://open.spotify.com/episode/1jIvCOrHmIQejZzJQ2rf7u?si=FnrvRWIuS8uzHDHkDfcRBA&fbclid=IwAR0k8A0TruNOZz_WFntL-tiAfFZbGEunB7jlutc-khWl0v1AxVtqAMCg7iU&nd=1

“The importance is that we put thought into the food, we make good food, and we serve people good food, and they enjoy it.”

Today’s episode features chef Carrie Schleiffer of Crook's Corner and Alley Twenty Six! We talk to Carrie about her experiences in the restaurant industry, including what it was like to work with Floyd Cardoz, and what kind of dishes she’s putting out at Crook’s Corner and Alley now. Carrie also reflects on the past year and how both of the restaurants struggled to get through the pandemic, but her and her team have been able to learn a lot along the way.

📷 Crook's Corner

Tune in to the episode now with the link in the comments or wherever you get your podcasts!