Ashley Christensen Restaurants

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Category: Chuck’s

Passport To Giving!

 

We're always looking for ways to give back to our community, especially during this season of giving!

Our Passport to Giving campaign is a great way to support a very important cause--the Food Bank of Central and Eastern North Carolina--while you're out enjoying meals at our restaurants! We’ve created a special feature cocktail at Poole’s, Death & Taxes, Beasley’s, Chuck's, and Fox Liquor Bar; and $2 from each purchase of one of these cocktails will be donated to the Food Bank of Central and Eastern North Carolina—from now through December 24th. So every time you drink one of these cocktails, you’re effectively donating $2 to support feeding those affected by hunger in our state. How great is that!?

Here are the cocktails:

At Poole’s, try the Goodnight Diner, featuring Makers Mark bourbon, sweet vermouth, amaretto, and apple bitters

At Beasley’s, try the For the Good of Grapefruit, featuring Old Overholt rye, Giffard Pamplemousse, sweet vermouth, grapefruit, and bitters

At Chuck's, try the Mexican Hot Chocolate shake, with vanilla ice cream, chocolate, cinnamon, and tequila.

At Death & Taxes, try the Rum Ham, featuring fat-washed Cruzan rum, sweet vermouth, dry curaçao, clove, and orange bitters

At Fox Liquor Bar, try the Jane Taylor, featuring Hornitos Reposado tequila, Creme de Violette, coconut cream, cucumber, and lime

To maximize our impact as a community, we're organizing a self-guided bar crawl! Grab a Passport to Giving card (available at any of our restaurants) and get a stamp for each of the 5 cocktails you try. If you complete the full crawl and get all 5 stamps on your passport card, you can redeem your Passport to Giving card at Fox Liquor Bar for a complimentary snack--Garlic Fries with Cheddar Mayo--our way of saying thanks for supporting our team efforts to raise money for the Food Bank! We'll also enter your name into a drawing to win a $250 gift card to the AC Restaurants location of your choice.

So start your engines! It's time to drink for a good cause!

 

 

 

Terms and Conditions
i. Name: Passport to Giving  ii. Description: Passport to Giving Bar Crawl starts 11/25/18 at 12:01am EST and ends on 12/24/18 at 11:59pm EST. To participate in the Bar Crawl, entrants must visit Poole's Diner, Beasley's Chicken & Honey, Chuck's Burgers, Fox Liquor Bar, and Death & Taxes, and get proof of their donation to the Food Bank through the purchase of the designated Passport for Giving cocktail at each location. Proof of purchase must be in the form of a stamped and initialed Passport to Giving card (available for free at each location). No other form of proof of purchase (such as receipts) will be validated. (Alternate entry: Participant shows proof of a donation to the Food Bank of Central and Eastern NC in the amount of $60 or more, made during the duration of the campaign. This will also be accepted for redemption of prize; same rules of prize redemption apply. )The fully stamped and initialed Passport to Giving card can be redeemed for 1 order of Garlic Fries with Cheddar Mayo at Fox Liquor Bar. The prize can only be redeemed by the cardholder, during business hours, before the expiration of the crawl campaign. The sponsor of this Bar Crawl is AC Restaurants, LLC, in support of the Food Bank Of Central and Eastern North Carolina. Additional questions regarding this campaign can be directed to info@ac-restaurants.com. iii. Eligibility: Crawl participants must be 21+ years of age with valid identification. Limit of 1 card per person. iv. How to Play: Participants must acquire a Passport to Giving card at one of any AC Restaurants locations. Upon the purchase of one the designated cocktails (Goodnight Diner at Poole’s Diner,  For the Good of Grapefruit at Beasley’s Chicken & Honey, Rum Ham at Death & Taxes, Mexican Hot Chocolate Shake at Chuck’s, Jane Taylor at Fox Liquor Bar), the participant can request that their card is stamped. Card must be stamped and initialed by an on duty employee of the sponsor company on the premises of the restaurant. One stamp per cocktail purchased per card. Participants must visit all 5 locations and get stamps for all 5 cocktails to be eligible. To redeem, participant must present the completed card during business hours to an on-duty employee at Fox Liquor Bar. No purchase is necessary at the time of redemption. v. The prize for completing the crawl is one order of garlic fries with cheddar mayo at Fox Liquor Bar, which has a fair market value of $6. No substitutions can be made for the prize, and Fox is not able to accommodate additional requests or dietary restrictions in relation to the redemption of the prize. The prize must be collected before the crawl campaign end date; outside of that window, redemption attempts will not be honored.

Holiday Hours at AC Restaurants

We're excited to celebrate the season with you! Please see below for special holiday hours at our restaurants.

 

Thanksgiving Eve: Wednesday, November 21

All restaurants open with regular hours

 

Thanksgiving Day: Thursday, November 22

All restaurants closed

 

Black Friday: Friday, November 23

Beasley’s:  opening early at 11am, brunch menu available 11am-4pm

Chuck's, Fox, Poole's, Death & Taxes open with regular hours

 

Christmas Eve: Monday, December 24

Beasley's: open until 9pm

Chuck's: open until 9pm

Fox: open until 9pm

Poole's: open until 9pm

Death & Taxes: open until 9pm (make a reservation here)

 

Christmas Day: Tuesday, December 25

All restaurants closed

 

New Year’s Eve: Monday, December 31

Beasley's and Chuck's: extended hours, open until midnight

Fox: 5pm to 2am

Death & Taxes: New Year's Eve four course prix fixe dinner (see the menu and make reservations here), 5pm to midnight

Poole’s: brunch from 11am to 2pm; New Year's Eve three course prix fixe dinner (see the menu and make reservations here), 5pm to midnight

 

New Year’s Day: Tuesday, January 1

Beasley’s: open regular hours, brunch menu available 11am to 4pm

Chuck’s: open regular hours

Fox: open regular hours

Death & Taxes: closed

Poole’s: closed

Chuck’s Staff Shares Their Favorite Burgers

With so many delicious toppings to choose from, including pimento cheese, bacon, smoked pork chili, pickled green tomato, avocado, and queso, we’re constantly struggling to decide which combination will yield a perfect burger. So we asked a few experts (aka our awesome staff at Chuck’s) how they choose to style out their burgers. Here’s what they had to say.

Summer suggests starting with the High and the Valley burger, which has crushed avocado, bacon-onion jam, and blistered red peppers. Her twist? Add lettuce and tomato. Summer recommends this combo because the addition of lettuce and tomato adds a great fresh contrast to the rich smoky flavor of the other toppings.

Jordan’s go-to burger has a single patty, medium well, with bacon, an egg cooked over well, jalapeños, and mozzarella cheese. Jordan recommends this burger because he loves breakfast burgers and bacon and egg go great on a burger!

Jeff’s topping choices for his burger are: queso, bacon, an over-easy egg, roasted poblano chiles, and Sriracha mayo. For Jeff, this combo of toppings all started with the queso. He wanted to build a burger around the rich, melty, cheesy sauce, and chose other toppings that would compliment it. This burger might require extra napkins, but we agree with Jeff: It’s worth it.

Want to make your own custom burger? Take a look at our topping options here.

AC Restaurants Closed on July 16th

We are closed July 16thfor 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 17th!

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.

James Beard Award 2014Best Chef: Southeast
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Beasley's Chicken + Honey,
Chuck's, Fox Liquor Bar

237 S. Wilmington St, Raleigh NC, 27601

[919] 322-0127, 322-0126, 322-0128 Respectively

Bridge Club

105 W. Hargett St, Raleigh NC, 27601

Death & Taxes

105 W. Hargett St, Raleigh NC, 27601

[984] 242-0218

Poole's Diner

426 S. McDowell St, Raleigh NC, 27601

[919] 832-4477