We know that it’s not even Thanksgiving yet, but if you’re looking to get a jump on the rest of your holiday planning, you’re in luck! Reservations are now available for our special New Year’s Eve dinner menus at Poole’s Diner at Death & Taxes.
At Poole’s, tuck in for a 3-course prix fixe ($75++ per guest) with offerings like Parmesan veloute with a poached egg and preserved truffles; coffee-cured short ribs with Brabant potatoes; and roasted banana creme caramel. Make your reservation here.
Or go big at Death & Taxes with our 4-course prix fixe ($95 ++ per guest). Options like grilled pork belly with pommes anna, tuna carpaccio with grilled avocado, and grilled snapper with crab and lobster ravioli promise a tough decision, but whatever direction you go, you won’t be disappointed. Make your reservation here.
If you’re looking for less of a commitment, join us after 10pm at the kitchen counter at Death & Taxes for our “Champagne Snacks” menu—for just $18, enjoy four small bites to pair with a glass of bubbles as the clock winds down until midnight. Call the restaurant to reserve your spot for this special menu.
It’s the holiday season, alright. But here’s a day worth celebrating that you may not be aware of: Beaujolais Nouveau Day, a highly anticipated day celebrated by French wine lovers across the world. On the third Thursday of every November in Beaujolais, wineries release the very first bottles of the new harvest. These young, easy-drinking expressions of Gamay are popped and enjoyed in restaurants and gatherings all over France.
But who says France gets to have all the fun?! On Thursday, November 21st at Death & Taxes, we’re throwing a little Beaujolais party of our own, with four Beaujolais Nouveau offerings available by the glass, plus features from the kitchen inspired by Burgundy.
The menu? Think onion gratinee, steak frites, and a wood-fire influenced play on coq au vin. And the wine? We’ll be offering three Beaujolais Nouveau and one Beaujolais Nouveau Rose by the glass, as well as several Cru Beaujolais options by the bottle.
Want to join? Make a reservation here. There’s no prefixe or ticket, just an opportunity to dine with us and be the first to taste the 2019 vintage of Beaujolais.
The French wine region of Beaujolais has long been considered part of Burgundy, but today, it stands alone as its own wine-producing region. Wines from this region are made from the Gamay Noir grape, producing a light red wine. We’ll be celebrating this varietal for our Marrow Magnum Mondays all month-long in November, as well as having a Beaujolais Nouveau celebration on November 21 at Death & Taxes.
What’s Marrow Magnum Monday? Each Monday, our beverage director Cappie Peete picks a different magnum of wine to offer by the glass. The magnum picks are organized by a monthly theme, giving you a chance to do a deep dive into a region or style by trying wines in large format.
On November 4th, we featured Domaine Chapel Vieilles Vignes Julienas. Domaine Chapel is a Beaujolais estate founded by husband and wife team Michele Smith-Chapel and David Chapel, who fell in love during a visit to Beaujolais. They made their first wine in partnership with the winemakers of the acclaimed estate Domaine Lapierre. We celebrated the start of the month with the tiny release of the second vintage of their wine from the Cru Juliénas.
On November 11th, we will feature Domaine Julien Sunier Fleurie. Julien Sunier has shot to the top rank of cru Beaujolais producers with his multiple bottlings and he continues to impress year after year. Our selection, Fleurie, is deeply concentrated and expressive and joins the likes of producers such as Jean Foillard and Marcel Lapierre with as "Burgundian" an expression of Cru Beaujolais as one could hope for.
On November 18th, our selection will be Domaine du Pavillon de Chavannes Cote de Brouilly. Domaine du Pavillon de Chavannes owns the highest and best vineyards in the appellation, and we selected Cote de Brouilly for our magnum this week. This wine is beautifully aromatic and full of concentrated flavor thanks to the granite soil and abundant sunshine of the high elevation in which its produced.
On November 25th, our selection will be Jean Foillard Cote du Py Morgon 2013 & 2015. Our Cru Beaujolais journey will wrap up with the inimitable Jean Foillard, from the famed Cote du Py vineyard. We’ll be offering two vintages of his Morgon, 2013 and 2015. Foillard's wines are characterized by a velvety lushness making them irresistible young despite their aging potential. We are offering half glasses of each this week, so that you can experience both side-by-side and see how these wines develop beautifully with age.
See a wine that you simply cannot miss? Reserve your table here.
Poole’side Pies, our new pizza concept takes inspiration from the Neapolitan style of pizza: thin crust cooked in a high-temperature wood fire oven. Stay traditional with our margherita--made with mozzarella that we stretch in house, sauce from Bianco diNapoli tomatoes, basil, olive oil, and parm. Or venture into creations like our Five Cheese with chile garlic crunch oil, or our Eggplant Confit pie with ricotta and oil-cured olives.
But it’s not all about the ‘za: balance things out with a salad, like the pickle juice caesar with iceberg lettuce, and parm cracklings; and finish your meal with something from our dessert menu, like soft serve ice cream with olive oil and flaky sea salt. Our beverage director Cappie Peete, has curated an all-encompassing, Italian-focused beverage menu with everything from refreshing spritzes to frozen drinks rounded out with an Italian-focused wine list. See the full menu here.
Poole’side Pies is located in the building next to Poole’s Diner, at 428 S McDowell Street. We’ve transformed the building to resemble a bright, airy swim club, including details of a 50-foot skylight, custom-built wood banquettes, and glass globe chandeliers that were originally used as street lights in Paris.
Poole’side is currently open for dinner only; lunch will follow soon. We offer walk-in seating only, and we have not yet started take-out, but will soon!
We look forward to seeing you for some pizza soon!