For Mark Elliott, chef/owner of Elliott’s on Linden, the small parcels of farmland that dot the Carolina countryside are as essential to life as air and water. These small farms are the foundation for his cooking philosophy: to share the very best regionally grown and raised agricultural products with the widest possible audience.

Today, customers can experience the fruit of Southern farmers' labors in Chef Elliott’s world-class cuisine. Every plate and recipe is created with the freshest meat, delightful artisan dairy products, and a careful selection of the tastiest, most honest delights available in the region.

Winner 2011 Best Dish in N.C. for Fine Dining in the Eastern Piedmont/Coastal Region. Chef Owner Mark Elliott was inducted in the 2013 Best Chefs America, the first-ever industry peer review of the nation’s top talent.