What’s the best way to wind down from the week? A spritz, naturally.
And we’re happy to oblige at Poole’side Pies with our Poole’side Aperitivo, starting this Friday from 4 to 5pm, and occuring every Friday for the rest of the month!
Aperitivo is an Italian tradition, typically at the end of the work day, where you relax over a low-alcohol beverage (often a spritz or a beer) and enjoy some light snacks. All over Italy, right around the end of the work day, bartenders will set out platters of snacks for guests to enjoy with their beverages. It's a relaxing way to wind down the day or week.
We wanted to bring that tradition to Poole'side. Every Friday, we invite you to join us for "Poole'side Aperitivo", a casual cocktail party with Aperol Spritzes, Peronis, and a variety of snacks (think deviled prosciutto toast and brown-butter potato chips with cacio e pepe mayo). Your ticket ($20) is all-inclusive of food and beverage. Please note that this event ends promptly at 5pm. Our regular food and beverage menu is not available during this event. We regret that we are not able to honor dietary restrictions for this event.
We have a small amount of tickets per event, so be sure to snag a ticket for your first-choice Friday! Tickets are available here, and be sure to bring your whole crew. We hope to see y'all soon and share in some Raleigh-Italian hospitality together!
Our new cookbook obsession features so many amazing recipes that we don’t even know where to start: with pupusas and curtido? Or with forbidden rice krispy treats? Maybe kuku sabzi, or jerk chicken?
The cookbook we’re talking about is We Are La Cocina, and it documents the stories and recipes of the entrepreneur participants of the non-profit business incubator of the same name.
And on September 17th, we’ll be celebrating the cookbook and the people behind La Cocina with a special event! Join us for a cocktail book party with snacks from the book; beer, wine, and cocktails; and a chance to meet the people behind this amazing program.
La Cocina is dedicated to supporting talented, working-class food entrepreneurs, primarily immigrant women and women of color, in building successful food businesses in the San Francisco Bay Area.
La Cocina’s director, Caleb Zigas, and one of the entrepreneurs of the La Cocina program, will join Ashley Christensen in a panel conversation about the trials, challenges, and triumphs that women face in pursuit of financial freedom in the culinary world. The cookbook will be available to purchase.
Don’t miss this chance to get a sneak peek of this amazing cookbook, and hear about this incredible program. Tickets are limited, and available here.
Here’s our version of a perfect Sunday: An Italian-inspired cooking demo hosted by three James Beard Award-winning chefs! Our very own Ashley Christensen alongside Tandy Wilson (of City House in Nashville, TN), and Sarah Grueneberg (of Monteverde in Chicago) are teaming up to show off their best tips and techniques.
Each chef will take a turn demonstrating their dish in the test kitchen of Bridge Club, and afterwards, you will get your own sample of their creation. Their inspiration will be taken from Italian cuisine, because pasta and fresh mozzarella sound like a dream for breakfast, right? We’ll be providing the essential brunch libations as well: coffee and brunch cocktails, in the form of a spritz!
This unique experience will take place on Sunday, August 25, from 11:00-12:30 at our events loft space, Bridge Club. Even better? The proceeds from this brunch will go to benefit Southern Foodways Alliance. There are limited spots for this intimate brunch experience, get your tickets here.
HappyPRIDE 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!
For those who have never attended one of our People’s Cocktail events, the typical premise is this: four bartenders who craft four specialty cocktails, each cocktail having a partnering charity. Each cocktail ordered equals a vote cast for the aligned charity, and the people of the community decide who the winner of the evening by ordering drinks. Sounds great, right?
This coming Monday, May 20, we are hosting a very special edition of People's Cocktail! We welcome our dear friend and Durham's bearded sweetheart, Matt Kelly, to the foxhole to showcase a pop up menu of snacks from his incredible restaurant, Saint James. We’ll still be featuring four specialty cocktails, but there will be no “good hearted” rivalry involved. This month, all proceeds will go to one cause.
Saint James, along with several other businesses, has been closed since a deadly explosion blasted through downtown Durham last month. The repercussions of this tragedy are still being felt by the community, so all proceeds from Monday's event will go toward a recovery fund set up to provide aid to those impacted by the blast. Funds will be distributed to those who were injured, who are out of work based on closed places of business, and to those trying to rebuild.
Come out on Monday to try some incredible cocktails and snacks, but even more so, to help and support our fellow community members.