Ashley Christensen Restaurants

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Category: Poole’s Diner

You Drink, We Donate

Reminder: Negroni Week is June 4-10!

During this very special week, bars and restaurants all over the world offer a version of the Negroni cocktail—which traditionally features gin, Campari and sweet vermouth--and donate to a portion of the proceeds from the drink to the charity of their choice.

We’re proud to be participating at three different locations and donating to No Kid Hungry, which works to end childhood hunger in America.

Next week, head to Poole’s Diner for the Strawberry Sbagliato, made with strawberry-infused Campari, Dolin Rouge vermouth, and sparkling wine.

Fox Liquor Bar is turning gin, Campari, and sweet vermouth into the boozy slushie of your dreams with the frozen Negroni.

And at Death & Taxes, the  Lautner’s Lilly is a spin on a white Negroni, and features floral-spiced gin, Cardamaro and Dolin Blanc vermouth.

The rest is simple: You drink a Negroni, we donate to No Kid Hungry. See you at the bar!

 

NYE at Poole’s Diner

Ring in 2018 with us! Join us for our three-course prix fixe menu on New Year's Eve. Dinner is $75++ per person, with wine pairings available. Limited reservations can be made here; if you don't see your preferred reservation time, consider joining our waitlist by selecting "Notify"--you'll be notified if a table becomes available. 

Course One (choice of one):

Charcuterie plate--rabbit rillette, Lady Edison country ham, and chicken liver mousse--with our pickles and two mustards

Roasted beet + kumquat tartare with fried avocado, charred Belgian endive, whipped yogurt, and black walnut vinaigrette

Broiled oysters with roasted tomato butter, ramp salsa verde, and fried oyster crackers

Winter squash bisque with PX sherry, crème fraîche, and smoked peanuts

 Course Two (choice of one):

Duck confit cannelloni with Fior di Latte, smoked tomato, and the Reverend’s chard

36-hour short ribs with twice baked cauliflower and marinated peppers

Seared scallops with “New Manhattan” shrimp + crab stew and charred mustard greens

Wild rice hot cake with braised greens, pink-eyed peas, poached egg, and truffled mushroom gravy

Course Three (choice of one): 

Lemon church cake, spiked cream cheese frosting, and tunnel strawberries

Videri black bottom tart, whipped coffee cream, and bourbon caramel

Passionfruit sorbet, vanilla bean ice cream, and oatmeal cookies

(Photo: Tim Lytvinenko)

Holiday Hours 2017

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

 

Christmas Eve: Sunday, December 24th

Beasley’s: open 11 to 5pm, brunch menu available

Chuck's: open 11:30 to 5pm

Death & Taxes: open 5 pm to 9pm, reservations available here

Poole’s: brunch from 11 to 4pm, closed for dinner service

Fox Liquor Bar: closed

 

Christmas Day: Monday, December 25th

All restaurants closed

 

New Year’s Eve: Sunday, December 31st

Beasley’s & Chuck’s: extended hours, open until midnight

Fox: open 5 pm to 2 am

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 Years Day: Monday, January 1st

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

Stir the Pot with Jean-Paul Bourgeois

We are beyond excited to share that tickets are now available for our next installment of Stir the Pot, a guest chef dinner at Poole’s Diner that benefits the Southern Foodways Alliance.

Join us on Sunday, October 29th, as we welcome Jean-Paul Bourgeois, the executive chef of Danny Meyer’s Blue Smoke restaurants in New York City. Jean-Paul is a longtime member of the SFA and a longtime friend of Ashley’s. Born and raised in Thibodaux, Louisiana, and trained in France, Jean-Paul worked his way through the Union Square Hospitality Group’s empire before being named executive chef at Blue Smoke. But despite his New York City zip code, Jean-Paul’s food is rooted in the South.

Reserve your ticket here for a 5-course dinner with wine pairing here. Tickets include a one-year membership to the SFA.

 

Guest Somm Sunday at Poole’s Diner

Join us for a very special evening at Poole's Diner on Sunday, August 6th! As a part of our dinner service, we’ll be joined by two amazing guest sommeliers, Laura Rhys of Gusbourne Estate in Kent, England, and Max Kast of Broadbent Selections. With the assistance of AC Restaurants beverage director Cappie Peete, each of them will be sharing a selection of wines from their portfolios, which we’ll be offering by the glass.

We’re thrilled to have Laura in house to highlight two vintages of the Brut Reserve from Gusbourne Estate. The house is known for producing some of the best sparkling wines in England, on par with the finest Champagne. Laura joined Gusbourne in 2015, after more than a decade working as a sommelier in restaurants all over the UK, including Michelin-starred La Trompette. In 2009 she was named UK Sommelier of the Year, and passed her Master Sommelier qualifications in 2010.

Meanwhile, Max Kast needs no introduction among wine-lovers in the Triangle.  Formerly the sommelier at Fearrington House, he recently joined the team at Broadbent Selections where he passionately promotes and spreads the word of Broadbent’s diverse portfolio of family run estates through the Carolinas and other parts of the South. Max will be featuring three selections as a part of the evening: Badenhorst, Secateur, Rosé, Swartland, South Africa, 2017; Tyrrell’s, Semillon, Hunter Valley, Australia, 2016; De Martino, Cinsault, Itata Valley, Chile, 2016; and Quinta do Crasto, Tinto, Douro Superiore, Portugal, 2014.

Tickets are not required; this event is part of our regular dinner service at Poole’s. Laura and Max will be at the restaurant from 5:30 until 9pm. The bar at Poole's opens at 5pm, and dinner service runs from 5:30pm to midnight. Poole's does not take reservations; seating is first come first serve. 

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