Nov 26 — Friends, Beasley's will be closed on Thursday, November 27th in observance of the Thanksgiving holiday. We will reopen on Friday, November 28th during normal business hours, and will be serving up Black Friday Brunch just for you from 11:30am - 4pm.
Nov 18 — Beasley's has you covered for Black Friday brunch! We'll be serving our full brunch menu from 11:30-4pm on Friday, November 28th, in addition to our regular menu served all day. Shop till you drop, and then refuel with a little fried chicken + honey.
Jul 29 — We had a great time talking fried chicken on WNCN's My Carolina Today this morning! If you missed it, catch it here!
Jul 8 — Have you heard about our event at Poole's this Sunday? We'll be hosting our 2014 Summer Stir the Pot event at Poole's on Sunday, July 13th. Stir the Pot was conceived as a way to bridge our community with others through shared food and fellowship; for each installment, we invite an out-of-town chef to come to Raleigh as part of a special two-night experience. This Sunday, July 13th we're bringing TWO chefs: Andy Ticer and Michael Hudman, of Andrew Michael Italian Kitchen and Hog & Hominy in Memphis, Tennessee. They'll be preparing a tasting menu at Poole's on Sunday, starting at 7pm. Seating is limited. Tickets on sale here. On Monday July 14th, we invite you to join us in one of our favorite time-honored traditions: the Southern potluck. Starting at 7pm at CAM Raleigh, we will celebrate our guest chefs by preparing a main dish, and we invite you to bring a dish to share. Tickets may be purchased here.
Jun 16 — We are closing @ 4pm today to celebrate bringing the james beard award home!! Opening at 11:30am Tuesday, June 17th for normal hours.
Jun 12 — We will be closing at 4pm on Monday June 16 to celebrate bringing the James Beard award home! We will re-open Tuesday, June 17th for our normal hours. Cheers!
Apr 19 — We are excited to tap Mother Earth/Fullsteam collaboration WhIPASnAPA, a wheat session IPA, tomorrow. Come join us for a pint...or two!
Apr 18 — Good Friday. Join us for a Fried Catfish w/ House Slaw and Hand Cut Belgian Fries!
Feb 13 — Beasley's will re-open Friday for lunch at 11:30 AM with regular business hours. See you soon!
Dec 27 — On New Year's Eve, Beasley's will feature NC oysters, crispy NC flounder, and braised short rib "pot roast" (in addition to our full menu) to ring in the New Year. We'll have a great list of Champagne and sparkling wines to highlight one of our favorite pairings: CHAMPAGNE + FRIED CHICKEN! What better day to indulge in the two? On New Year's Day, Beasley's will feature our full menu, as well as some New Year's day foods of tradition: Braised pork, fried flounder, collard greens, black-eyed peas, and cornmeal spoon bread. The Bar will still be stocked with Champagne + holiday cheer, so feel free to keep the celebration rolling. Drop by whenever you want; we'll be open from 11:30am-10pm.
Dec 18 — Beasley's will be open all day on Christmas Eve, serving our full menu until 9pm! Stop by for a quarter fried, or whatever your mood dictates.
Dec 2 — New Brews: Big Boss Aces & Ates Stout and French Broad 13 Rebels ESB.
Nov 25 — Happy Thanksgiving! Beasley's will be open for regular business hours all week, with the exception of Thursday. We will be closed on Thanksgiving Day to be thankful in the company of our loved ones. As always, we are thankful to be a part of your community.
Nov 13 — New fall bakes on our board: Banana pudding, butterscotch cake, and bourbon chocolate pecan pie!
Mar 6 — Meet the veggie sandwich: Alfalfa sprouts, cheddar, tomato, and avocado, piled high with sorghum-dijon mustard and mayo. Served on our house-made sourdough.
Mar 4 — We believe that fried chicken + bubbly might be one of the most perfect pairings out there. We've just added some new bubbles to our list. Try the Avinyo Cava Rose, Hilinger Prosecco Pinot Noir, or the Bel Star Prosecco next time you're in. Bubbly deliciousness + fried deliciousness = our kind of delicious. Sounds delicious, right?
Mar 1 — New bar snack! Roasted Poblano "Pimento" Cheese, made with Ashe County cheddar and served with house-made crackers.