Michelin-starred chef Brandon Sharp and his wife and business partner, Elizabeth Sharp, want Próximo to be the kind of place where guests can wander in off the street for an impromptu bite at their new 40-seat tapas bar in Chapel Hill, North Carolina, which opened on Friday. That’s why many of their seats are held for walk-ins, though a few tables are available to reserve ahead of time—booths in the back that seat up to six people, the largest party size they can seat together.
Próximo moved into the 1,450-square-foot space on Franklin Street that was previously occupied by Ye Olde Waffle Shoppe, a pandemic casualty that closed in December 2020. When the team was renovating the space and tearing giant yellow tiles off the walls, they uncovered the original brick, which they chose to leave instead of covering up again, Elizabeth told FSR. The reddish and gold hues ended up complementing the booths, while the light fixtures bring in some Spanish flair with a circular blue and white tile design.
The Sharps are also behind Chapel Hill French bistro Bluebird and Hawthorne & Wood, which serves global eats that “aren’t confined by country of origin or cuisine,” according to its website. Brandon sharpened his culinary skills in renowned kitchens across New York City, New Orleans, Spain, and Napa Valley, where he earned a Michelin star for seven consecutive years as the executive chef at Solbar in Calistoga. Próximo general manager ElZeel Faust and beverage director Neal Benefield also bring their combined decades of restaurant expertise together to serve modern Spanish fare with warmth and hospitality.
“We are limiting ourselves to traditional flavors and ingredients of Spain, which presents an intriguing challenge to the culinary team,” Brandon says. “From that point of ingress, we created a menu that is true to the dining traditions of pintxo and tavern restaurants, while keeping it fresh and interesting with new combinations and ideas.”
Próximo’s tapas are inspired by the Sharp’s travels to places throughout Spain. The restaurant displays its focused menu on small clipboards that hang on the walls, with bocadillos and snacks including Alubia Blanca with white bean puree, crushed olive relish, and mini baguettes; Tapas Frias (Spanish for cold small plates) like Atun with yellowfin tuna escabeche, sunchoke, and dill; and Tapas Calientes (hot small plates) including Chistorra, seared Spanish chorizo with honey glaze and turnip; and Vieriras with sea scallops, corona beans, and preserved lemon.
“Próximo fills a vacant niche in Chapel Hill for this cuisine and this style of experience,” he adds. “Mateo, Barcelona [Wine Bar], Curate, and other well-known North Carolina Spanish restaurants have their own interpretations, of course. Próximo will maintain a tight focus on the flavors and ingredients of Spain, as interpreted by the creative techniques of our chefs.”
Menu items range from as low as $4 for something like the Aceitunas with warm Spanish olives and piparra peppers to $24 for an aged New York strip with celery root and tempranillo. Próximo’s beverage menu spans two pages featuring a curated selection of sparkling wines, white wine and rose, red wine, wine-based cocktails, sherry, vermouth, ports, beers, ciders, and more.
Próximo is the Sharp’s bet of a dining revitalization and resurgence for Franklin Street, which has struggled to recover since the pandemic. High rent costs, more on-campus dining options plus food delivery, and limited parking, have compounded the area’s ongoing challenges of operating as a nine-month economy, the Triangle Business Journal reported.
Próximo is the Spanish word for “next,” as it’s the third concept from the Sharp’s, plus it’s a nod to the restaurant’s proximity to UNC’s campus.
“Flowers: check. Sign: check. Warmly lit interior showing busy cooks making delicious tapas: check. Guess there’s nothing left to do but open,” read an Instagram post from Próximo from Thursday.
Próximo is located at 173 E. Franklin Street, and will be open Monday through Thursday from 4 to 9 p.m., Friday and Saturday from 4–10 p.m., and Sunday from 4–9 p.m.
