By Gene Galin
Pittsboro, NC – The “3 Guys from Pittsboro having lunch,” Eric Andrews, Greg Stafford and I stopped for lunch at Pittsboro’s West End restaurant. During our visit chef Chad Hardin discussed his culinary journey, the local food scene, and the daily inspirations behind his acclaimed dishes. From his early days at Milltown in Chapel Hill to his current role in creating a unique dining experience in Pittsboro, Chad’s insights offer a behind-the-scenes look at what it takes to craft memorable meals and build a strong community presence in the restaurant industry.
Culinary Roots: The Early Days
From Milltown to West End: Chef Chad’s Evolution
Chef Chad’s culinary journey began with a formative experience at Milltown in Chapel Hill, where he honed his skills in a gastropub setting known for its German-influenced cuisine. “The experience at Miltown was eye-opening,” Chad recalled. “I got exposed to a range of flavors and techniques that were new to me, especially with their focus on German fare. I learned to appreciate the nuances of dishes like sour braten and poutine fries.”
A New Take on a Classic: Poutine Fries
One of the standout moments of our conversation was when we discussed poutine fries. For those unfamiliar, poutine is a dish originating from Quebec, featuring french fries smothered in savory gravy and cheese curds. At Miltown, Chad honed his own version of the dish, introducing it to a new audience in the South.
“They’re smothered in gravy and cheese. It’s basically food coma on a plate,” Chad explained. The mention of poutine led to a humorous misunderstanding, with one of the locals mistaking poutine for a banana dish, which was quickly corrected amidst laughter. Chad clarified the intricacies of the dish, highlighting how its savory profile fit well within the context of a gastropub like Miltown.
Though poutine may seem out of place in the South, Chad’s version proved popular, demonstrating his ability to take an unfamiliar dish and make it resonate with diners in North Carolina.
Transitioning to Fearrington Village
After his time at Miltown, Chad moved on to Fearrington Village at the Belted Goat, a shift that allowed him to explore more fine dining experiences. “Fearrington was a wonderful place to work,” Chad said. “It had a very special atmosphere, and I learned a lot about what it means to provide a high-quality dining experience. The community there was very supportive, and I valued the relationships I built with both the staff and the patrons.”
During his tenure at Fearrington, Chad appreciated the stability and reputation of the establishment, but he always knew he wanted to take a leap of faith and start something new. This desire led him to Pittsboro, where he sought to create a dining concept from the ground up.
The Dream Realized: West End Restaurant
Bringing a Vision to Life in Pittsboro
West End Restaurant represents a culmination of Chef Chad’s aspirations and experiences. Located in the heart of Pittsboro, this establishment is a testament to his commitment to the local community and his passion for innovative cooking. “I’ve always wanted to work in Pittsboro,” Chad explained. “It’s where I live, and being a part of this community is very important to me. I wanted to create a space that reflects both the local vibe and my personal culinary style.”
West End’s menu is a blend of classic and inventive dishes, showcasing Chad’s approach to modern cuisine while paying homage to traditional flavors. The restaurant’s offerings include unique takes on familiar dishes, such as a play on steak frites using pork steak and a hash made from short ribs. Chad’s approach emphasizes freshness and creativity, often drawing inspiration from seasonal ingredients and local farmers.
Chef Chad Hardin (photo by Gene Galin)
Chad’s Vision: Balancing Innovation and Tradition
Chad’s approach to cooking reflects a broader vision for West End. While the restaurant offers elevated takes on classic dishes, it also serves as a welcoming space for the community. Chad’s love for Pittsboro and his desire to be part of its growth are evident throughout the conversation.
“I live a couple of blocks away. I enjoy the idea of being ingrained in this little community,” Chad said. He noted the changes the town has undergone over the past decade and how he sees West End as playing a key role in its ongoing transformation.
The restaurant’s hours—10 a.m. to 8 p.m., Wednesday through Sunday—allow Chad to balance work and life while maintaining a strong connection to the town’s rhythm. Whether it’s preparing a special meal for Valentine’s Day or offering creative daily specials, West End is a space where food, community, and creativity come together.
Crafting the Menu: Inspiration and Seasonal Changes
Daily Specials and Seasonal Offerings
Chad’s process for crafting the daily specials at West End involves a close collaboration with local vendors and farmers. “I try to maintain relationships with farmers and vendors to get the best possible ingredients,” Chad said. “Sometimes, it’s about working with what’s available or what’s in surplus. That’s often how our daily specials come to life.”
Chef Chad’s ability to innovate doesn’t end with the daily menu. The inspiration for his specials often comes from what’s available from nearby farms. “I work with local farmers like Good Heart Farms,” Chad explained. “Sometimes they’ll have something in small quantities, and I’ll run with it for a couple of days. It keeps the menu fresh and exciting.”
One of the more intriguing seasonal items is the Tomahawk pork chop, a massive bone-in cut that’s sure to be a hit with diners. “It’s about a pound of pork. It’s more of a wow factor, something people can share, or a challenge for those with big appetites,” Chad said with a smile.
His playful attitude towards food is also evident in his brunch offerings. One dish that caught the attention of the group was the lobster beignet, a decadent item that had to be personally delivered to Pittsboro mayor Kyle Shipp after it had sold out on his initial visit.
The restaurant’s commitment to seasonal changes ensures that the menu remains dynamic and aligned with the freshest ingredients. As the weather shifts, Chad plans to introduce fall-inspired dishes, including Tomahawk pork chops and butternut squash soup. “We’re always looking to innovate and incorporate new ingredients,” he noted. “The goal is to keep things exciting for our guests while staying true to the season.”
Engaging with Local Farmers and Customers
One of the highlights of West End is its strong connection to the Pittsboro community. Chad’s dedication to local sourcing is evident in the restaurant’s relationships with area farmers and the inclusion of community feedback in menu development. “I enjoy being a part of this community and building relationships with the people here,” Chad explained. “It’s not just about serving food; it’s about being an active participant in the community.”
This approach is also reflected in West End’s “ghost kitchen” concepts, which emerged during the COVID-19 pandemic. These additional offerings, available through online services like DoorDash, include Italian dishes and fried chicken, providing a convenient option for customers who may not dine in but still want to enjoy high-quality food from Chad’s kitchen.
Noteworthy Dishes and Customer Favorites
A Taste of Innovation
Chef Chad takes pride in several standout dishes at West End, each crafted with a unique twist. “One of our most popular items is the hash brown waffle,” he shared. “We make it using a waffle iron and then fry it, creating a crispy, delicious alternative to traditional hash browns.” Another favorite is the lobster beignet, a dish that garnered significant attention when Chad personally delivered it to a Kyle Shipp who had missed out on it earlier.
The restaurant’s menu also includes creative takes on classic comfort foods, such as the short rib hash and the inventive pork steak dish. “We like to take traditional dishes and add our own spin,” Chad said. “It’s about offering something familiar but with a fresh perspective.”
The Role of Fine Dining: Balancing Tradition and Innovation
When discussing fine dining, Chad offered a nuanced perspective. “Fine dining, to me, is about creating a special experience,” he explained. “It’s not just about the food; it’s about the occasion. It’s something you plan for, whether it’s an anniversary, a birthday, or another significant event.”
Chad’s approach at West End reflects this philosophy, aiming to provide a memorable experience that goes beyond just a meal. While the restaurant offers fine dining elements, it also strives to be approachable and engaging for the local community, balancing high-quality offerings with a welcoming atmosphere.
Looking Ahead: New Initiatives and Seasonal Menus
Chef Chad is focused on continuing to innovate and engage with the Pittsboro community. Plans for the coming months include seasonal menu updates and new initiatives aimed at further integrating the restaurant into the local fabric.
Chad’s vision includes exploring potential collaborations with local farmers to grow unique ingredients, a concept that could lead to even more exciting culinary creations. “I’d love to see more specialized crops and heirloom vegetables being grown locally,” he said. “It’s about pushing the boundaries and offering something truly unique.”
A Culinary Force in Pittsboro
Chef Chad’s journey from Milltown to West End Restaurant represents an evolution in his culinary career. His commitment to quality, community, and innovation has established West End as a standout dining destination in Pittsboro. As the seasons change and the menu evolves, diners can look forward to new, exciting dishes while always knowing they’ll find a touch of the familiar.
Whether it’s a plate of short rib hash at brunch or a towering Tomahawk pork chop for dinner, Chef Chad’s dedication to his craft and his community shines through in every dish he creates.
By combining his expertise with a deep appreciation for local ingredients and community connections, Chad has created a restaurant that not only serves exceptional food but also embodies the spirit of the area.
Watch on YouTube – Chef Chad talks with 3 Guys from Pittsboro having Lunch at West End – 8.21.24
00:16 Chef Chad discusses his cooking experience and love for spicy food.
Chef Chad worked at Fearrington Village and Milltown in North Carolina.
He enjoyed cooking German-influenced food and poutine fries at Milltown.
02:28 Discussion on different types of gravy and notable musicians cooked for
Conversation around various versions of gravy including savory, mushroom, beef-based, and chicken gravy
Mention of cooking for musicians like Chuck Reagan from out west and seeing Melvin around town
04:54 West End creates a special occasion atmosphere for fine dining in Pittsboro.
Customers make reservations for special events like anniversaries, birthdays, and gatherings.
The chef sources daily specials from local vendors and farmers to offer unique and fresh menu options.
07:02 Chef Chad has more menu control at West End than at Fearrington
Collaboration allows for creative input and freedom in menu choices
Menu rotation keeps customers intrigued, but establishing mainstay items also has its benefits
09:06 Innovative dishes at West End
We serve a unique pork steak as a twist on a classic beef dish, making it distinctive for customers.
Our brunch menu includes a short rib hash, a creative take on corned beef hash, offering a flavorful twist.
11:07 Discussion on natural sugar vs high fructose corn syrup
Mexican Cokes with sugar cane are preferred over corn syrup versions
Concept of ghost kitchens introduced during Covid for online food delivery services
13:13 Discussion on unique produce items and community-supported agriculture (CSA)
Farmers cater to staple items in CSAs that benefit the community.
Interest in establishing relationships for specific crop production like heirloom vegetables.
15:13 Appreciation for West End restaurant and staff
West End hours are 10:00 a.m. to 8:00 p.m. Wednesday through Sunday
Mayor Kyle Shipp paid for his own meal, no special favors