Ashley Christensen Restaurants

As you make your Independence Day plans, please keep in mind the holiday hours at our restaurants.

Beasley’s & Chuck’s will be open for regular business hours on July 4th.

Poole’s Diner will be closed on July 4th

Death & Taxes will be closed on July 4th

Fox Liquor Bar will be closed on July 4th

We will resume normal business hours at all of our restaurants on Friday, July 5th. Wishing you a safe and happy holiday! 

Summer means longer days, hotter weather, weekends at the lake and endless cookouts. July is right around the corner, and that means Fourth of July festivities are quickly approaching!

On Thursday, July 4th, Poole's Diner, Death & Taxes, and Fox Liquor Bar will be CLOSED; Beasley's Chicken & Honey and Chuck's Burgers will be open for regular business hours, from 11:30am to 10pm.

Though you can’t dine with us at Poole’s on the fourth, we can still be with you in the form of Poole’s Cookbook. Think of your family's reaction when you carry out trays of Charred Summer Squash with fresh herbs, Short Ribs, and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette. You’ll have a feast to make Ashley herself proud! Get your copy of Poole’s: Recipes and Stories from a Modern Diner here or pick up a copy at the shop this weekend. 

All our restaurants will be open for regular business hours starting Friday, July 5th. We hope you have a very happy and safe holiday!

Happy PRIDE Month! We love this time of the year. In addition to celebrating all month long, we are having pride-inspired features at all of our restaurants this week. All proceeds from these specials will be donated to LGBTQ Center Of Raleigh.

Head over to Beasley’s and get the Pride Bowl, a bowl of hot fried chicken served over mashed potatoes and drizzled with buttermilk herb dressing. Next door at Chuck’s we’re featuring totchos, a cross between tots and nachos, topped with either hot buffalo chicken dip or drenched in cheesy bacon goodness (we’re already drooling). Be sure to grab a rainbow shake to round out your colorful meal!

At Fox Liquor Bar we’ve crafted the Pride Flight, a set of six rainbow-colored shooters, pleasing to both your eyes and your tastebuds. Fox is featuring totchos too, for all of your late-night snack needs.

And when the weekend rolls around, be sure to pop by Poole’s for brunch. We’re featuring funfetti hotcakes on Saturday and Sunday this weekend. You can’t miss a brunch like this...

Try one, try ALL. Grab your pals, and come celebrate with us!

Take the next step in your career! We are hiring multiple positions and experience levels at AC Restaurants. Join us on Tuesday, July 24th to learn more about our open positions and apply on the spot!

We are closed July 16^thfor our annual staff appreciation day. While we’re away you can still enjoy our food, by using recipes from our cookbook, Poole’s Recipes and Stories from a Modern Diner. There are so many great recipes to choose from, but this time of year we’re particularly fond of making the watermelon salad. It’s one of our favorite recipes and it’s perfect for a hot summer day.

Enjoy this recipe and we’ll see you on the 17^th!

Watermelon Salad with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette

SERVES 4

Ingredients:

4 (2-inch-thick) slices of ripe watermelon

Sea salt

Black pepper in a mill

2 ripe avocados

4 ounces chèvre

8 fresh basil leaves

¼ cup Sweet Onion Vinaigrette (recipe follows)

Place a watermelon slice on each of four plates and season with salt and freshly ground pepper. Cut each avocado in half, remove the pit, and carefully remove the peel. Thinly slice the avocado halves, leaving ½ inch at the top so that they stay together. Gently press at the center to form a fan. Season each half with sea salt and coarsely ground pepper. Place 1 avocado portion on top of each watermelon slice. Crumble 1 ounce of the chèvre over each plate. Tear the basil leaves into pieces and distribute over the four plates. Drizzle the vinaigrette over each plate and serve.

For the sweet onion vinaigrette: In a mixing bowl, cover 3 table­spoons minced sweet onions with 1/3 cup champagne vinegar. Let marinate for 15 minutes. Using a whisk, stir in 2 teaspoons honey and a pinch of salt. Begin whisking the vinegar mixture in a circular motion. Slowly drizzle 1 cup neutral vegetable oil in a thin, steady stream, whisking continuously until all of the oil is added to the bowl and the mixture is emulsified. Season with salt to taste.