Southern Dishes with a Modern Edge
Farm-to-Table Comfort Foods Specializing in Fresh Seafood and Hearty Steaks & Chops
Healthy Ingredients from Local Purveyors
Our culinary philosophy emphasizes minimal fat and sodium, so our dishes always highlight the freshness of our ingredients. We also feature local purveyors so we can closely monitor the quality of the organic ingredients that are included in our recipes. Low Country Seafood, Ashley Farms Chicken, Heritage Farms Pork and Fresh Point Produce are just a few of our valued farm-to-table vendors.
Wines, Beers and Spirits
Let our expert servers help you pair your meal with the perfect wine. Our sommelier-curated wine list featuring wines from around the world. We also serve an array of craft beers, locally brewed IPAs, and your favorite classic brands. From our mixologist's fresh spin on the Mojito with cucumber and mint to a classic top-shelf martini, our bar has the perfect pairing, apertif or digestif.
Our Signature Cocktails
Field of Dreams
Perfect for a hot summer night, make your taste buds happy with the Field of Dreams. Strawberries, muddled fresh basil leaves, a squeeze of lime juice, Tanqueray Rangpur and a float of limoncello makes the Field of Dreams a delicate well balanced mix of sweet and sour. A refreshing choice.
Let yourself be seduced by the sultry flavors of Darkness. Made with freshly muddled blackberries, a dash of lime juice and Effen Black Cherry vodka, and topped with a spritz of lemon-lime soda, Darkness is an adventurous spin on the traditional limeade.
Cucumber Mint Mojito
An earthy take on the classic Mojito. Muddled mint with fresh cucumber slices, Sailor Jerry, soda spritz, and wait for it... Rock Candy Syrup. A must-have for the Mojito lover.
About the Chef
Chef Ches McLane
Executive Chef Ches McLane began his culinary career while in high school in 1981 with O’Phelan’s Restaurant in Waco, Texas. From there he went on to Ridgewood Country Club before moving to Dallas to join the team at the Amfac Hotel and Resort DFW where he completed his apprenticeship with the American Culinary Federation. Ches joined Hyatt Hotels in 1986 working in six of their hotels over the next 18 years including Chef of the Peppercorn Duck Club in Columbus, Ohio which was voted one of the top ten restaurants in the city. In 2003, Ches went to Santa Fe, New Mexico where he was the Executive Chef for the Eldorado Hotel and Spa before moving to Tennessee as Director of Food and Beverage for the Knoxville Hilton. A ten year veteran with Richfield Hospitality, Ches joined the Sheraton Chapel Hill in 2011. Carolina 1663 opened in June 2013 highlighting New Southern Cuisine with the philosophy of Farm Fresh ingredients using seasonal North Carolina meats, poultry and produce.
Carolina 1663 Restaurant
Monday - Saturday 6:30 a.m. to 10 p.m.
Sunday 7:00 a.m. to 9:00 p.m.
Carolina 1663 Lounge
12 noon to 11 p.m. Daily
We are a ten minute drive from the hustle-and-bustle of Franklin Street and the downtown Chapel Hill area.
Carolina 1663 offers specialty rooms to accommodate any variety of events or gatherings. Our staff is also happy to help you coordinate catering, and any other needs you may have during your event. Simply complete the request form below and a representative will be in touch shortly.Request Information See our Floorplan