Ashley Christensen Restaurants

The Latest

Category: Poole’s Diner

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.

July Holiday Hours and Closures at AC Restaurants

As you make your Independence Day plans, please keep in mind some 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

Please also note that ALL of our restaurants will be closed for business on Monday, July 16th to allow our hardworking staff to participate in our staff party.

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)

James Beard Award 2014Best Chef: Southeast
Our Privacy Promise [?]
Home

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