Ashley Christensen Restaurants

The Latest

Category: Poole’s Diner

Stir the Pot, featuring Asha Gomez

We are thrilled to announce that Asha Gomez, chef and author of the award-winning cookbook, My Two Souths, will be our guest chef for our spring edition of Stir the Pot, our dinner series benefiting the Southern Foodways Alliance.

On Sunday, April 23rd, Asha will cook a multi-course dinner at Poole's Diner that celebrates her unique culinary vantage point, a blend of Southern traditions as well as the flavors and recipes from her birthplace, India. Purchase your ticket here.

On Monday, April 24th, we gather at Bridge Club, our private events venue, for a potluck. Help us welcome Asha to Raleigh by bringing a dish to share. We'll provide the main course, and our friends from High Wire Distillery in Charleston will be on hand pouring some of their signature libations. Purchase your ticket here.

Valentine’s Day at Poole’s Diner

Join us for Valentine’s Day at Poole's Diner! Reservations are now available for our three-course prix fixe meal, and we’d love to help you celebrate your special person! Our Valentine’s Day menu is $59 ++ per person. To make your reservation, please fill out this form, or give us a call at (919) 832-4477. One of our managers will get back to you within 24 hours to confirm your request.

Course One (choice of):

Broiled NC oysters "rock-a-billy"
Charcuterie plate with rabbit rillette, Curemaster's Reserve country ham, and chicken liver mousse with our pickles and two mustards
Cauliflower veloute with brown butter and crispy cauliflower salad
Bibb lettuce with avocado, radish, herb'd chèvre, crispy beets, and charred blood orange marmalade vinaigrette

Course Two (choice of):

Chateaubriand with scalloped potatoes, olive oil-braised greens, and truffled bordelaise
Lobster tortelloni with winter squash, toasted hazelnut, braised chard, and fried sage
Root vegetable gratin with creamed Carolina gold risotto and red-eye field pea- melted mushroom stew

Dessert (choice of):

Videri dark chocolate caramel tart with bourbon chantilly and Maldon sea salt
Coconut pudding with passionfruit curd and charred meringue
Preserved strawberry ice cream with olive oil cake and crème fraîche

Brunch Returns to Poole’s Diner This Spring

Ashley Christensen is thrilled to announce that brunch will be returning to Poole’s Diner, starting in the spring. The menu will feature many of the beloved dishes that garnered a following, first at Poole’s, and most recently at Joule Coffee + Table, which closed at the end of 2016, including the Seasonal Hot Cake, Huevos Rancheros, the “Hangover” Grits bowl, and more. There will also be a handful of brand new dishes, created by Ashley and the Poole’s team. Drink offerings will include a focus on aperitif-style cocktails, and coffee service featuring Counter Culture coffee. Favorites from the Joule drink menu, including “the Greyhounded” and “El Duderino” will also be making a comeback.

Brunch service will take place on Saturday and Sunday from 11 am to 3 pm, beginning in the spring. Follow Poole’s on Instagram at @poolesdiner to keep up with exact timing and updates.

(Photo: Nick Pironio)

Snow Hours, Saturday 1/7

Photo: Tim Lytvinenko

 

Please see the following special hours for our restaurants today, based on the inclement weather.

Poole's Diner: Open for regularly scheduled hours, as long as conditions allow (call for the most up to date information: 919-832-4477).

Beasley's Chicken + Honey: Open for regularly scheduled hours, as long as conditions allow (call for the most up to date information: 919-322-0127).

Chuck's Burgers: Closing early at 4 p.m.

Fox Liquor Bar: Closed.

Death & Taxes: Closed.

Stay safe and enjoy the snow!

New Year’s Eve at Poole’s Diner

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Join us for New Year’s Eve at Poole's Diner! Reservations are now available for our three-course prix fixe meal, and we’d love to ring in the new year with you! Our New Year's menu is $75 ++ per person. To make your reservation, please email poolesdinernye@gmail.com, or give us a call at (919) 832-4477.

 

Course One (choice of):

Charcuterie plate with rabbit rillette, Curemaster's Reserve country ham, and chicken liver mousse with our pickles and two mustards

Crispy NC oysters with pickled Caesar, shaved romaine, and roasted tomato

Roasted beets with burrata, bruleéd grapefruit + beet gastrique,  brown butter pistachios, and red cress

Oxtail French onion soup with marrow crouton

Course Two (choice of):

Wagyu short ribs with Carolina Gold risotto croquettes and the reverend's  greens

Lobster shepherd’s pie with roasted roots, Swiss chard, and sherry

Smoked duck confit with red-eye sorghum glazed sweet potatoes, and Sea Island red pea luck-and-money

Raviolo with salt-roasted potato, farm egg, duxelles, and burgundy truffle

Dessert (choice of):

Put-up peach sorbet, cinnamon ice cream and oatmeal cookies

Lemon cream tart, pistachios

Videri dark chocolate blackout cake,  salted caramel

James Beard Award 2014Best Chef: Southeast
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