Ashley Christensen Restaurants

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Category: Death & Taxes

Holiday Hours at AC Restaurants

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

 

Thanksgiving Eve: Wednesday, November 21

All restaurants open with regular hours

 

Thanksgiving Day: Thursday, November 22

All restaurants closed

 

Black Friday: Friday, November 23

Beasley’s:  opening early at 11am, brunch menu available 11am-4pm

Chuck's, Fox, Poole's, Death & Taxes open with regular hours

 

Christmas Eve: Monday, December 24

Beasley's: open until 9pm

Chuck's: open until 9pm

Fox: open until 9pm

Poole's: open until 9pm

Death & Taxes: open until 9pm (make a reservation here)

 

Christmas Day: Tuesday, December 25

All restaurants closed

 

New Year’s Eve: Monday, December 31

Beasley's and Chuck's: extended hours, open until midnight

Fox: 5pm to 2am

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 Year’s Day: Tuesday, January 1

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

New Year’s Eve at Death & Taxes

Ring in 2019 with us! Join us for our four-course prix fixe menu on New Year's Eve. Dinner is $95++ 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. 

 

~Amuse~

~Course one~

(choice of one)

Steak tartare, smoked oyster aioli, grilled bread

Buried garlic veloute, black truffle

Grilled squid, turnip puree, black olive

~Course two~

Mixed lettuces, celery, apple, pecorino, almond & date vinaigrette

~Course three~

(choice of one)

Chateaubriand, smoked cauliflower, chestnut

NC fish, grilled lobster bisque, tarragon

Grilled duck breast, butter poached carrots, charred orange

Smoked risotto, artichoke, king trumpet mushrooms, poached egg

~Sides for the table~

Sweet potato gratin

Embered greens

Grilled mushrooms

~Dessert~

 

Marrow Magnum Mondays for August

In August, we’re taking Marrow Magnum Mondays at Death & Taxes to Austria. Why Austrian wines, you ask? Our beverage director, Cappie Peete, is jazzed on these bottles after spending four days this spring at VieVinum Hofburg Vienna, a wine fair.  While there, she had the opportunity to visit wineries, talk with wine makers there, and, oh yea… taste a BUNCH of different Austrian wines.

She picked some of her favorite magnums to share this month at Death & Taxes. We’ll be pouring these by the glass, and featuring our embered bone marrow to boot.

On August 6th, look for the 2017 rosé from Heidi Schrock, one of Austria’s top winemakers.

On August 13th We’ll be featuring Szegiti Gruner Veltliner, which has notes of lime and green apple. This wine if full of flavor, with nice delicate bubble that keeps us coming back for more.

On August 20th we will have Schloss Gobelsburg Cristercien rosé, which has under-ripe berry tones that give it a nice crisp flavor. This rosé drinks like a white wine with its tartness.

On August 27th, to end the month we will be pouring the 2016 Tegernseerhof, Gruner Veltliner Smaragd, "Bergdistel." This wine is richly textured and not too fruity. It has apple and pear tones with nice hints of umami flavors. It is lip smacking and is perfectly paired with bone marrow!

Make your Monday reservation here

 

Recipe: Embered Sweet Corn with Lime and Basil Butter

Looking to become a grillmaster this summer? We asked the cooks at Death & Taxes, our wood-fire focused restaurant, for tips and tricks to harnessing the power of the grill. (Make a reservation at Death & Taxes here.)

Picking Your Fuel

Gas grills are great for quick, easy grilling in the summer, but they don’t offer the same flavor or intense heat that you get from grilling with wood or charcoal. At home, we opt for natural hardwood charcoal.

Lighting the Grill

The best way to light your grill quick is to put newspaper or cardboard under the charcoal and light it, let the coals turn gray and wait until they are mostly covered in ash before you start grilling. At home, use a charcoal chimney, which will help the coals ignite more quickly. Place your paper in the bottom of the chimney, pile the charcoal on top, and light the paper from the bottom end of the chimney. Do not use lighter fluid—it can affect the taste of the food.

Arranging Your Flame

Once the charcoal is going, carefully pour it out of the chimney and into the grill. We suggest pouring the charcoal into a pile on one side of the grill, so you have a hot direct heat zone, and a cooler indirect heat zone. This is sometimes called “banking the coals” to one side. Doing this allows you to char your ingredients on the direct heat side, then move them over to finish cooking them without burning them on the indirect heat side.

Or, ditch the grill grates altogether and try cooking directly in the embers, a technique we use often at Death & Taxes. This is where grill baskets really come in handy. Pile hearty ingredients (like oysters, for instance) into the grill basket, and then carefully nestle the basket into the embers of your charcoal. Get the recipe for roasted oysters here. Or, try cooking delicate vegetables in the grill basket, like corn kernels. See our recipe for embered corn below.

What to Grill

Classics are classics for a reason: we love to grill steaks, sausages, chicken thighs, and corn just as much as the next person. But if you want to get fancy and impress your friends, try grilling avocados or peaches. Wipe the cut surface of the fruit with neutral vegetable oil before you place it cut side down on the grill. Soft delicate ingredients like peaches only need a few minutes on the grill, so watch carefully. Serve peaches with ice cream, or as part of a savory summer salad.

Grilling Housekeeping

Make sure your grill is set up away from the house, never leave it unattended, and always have a backup plan in case your fire gets bigger than you can control.

Lastly, cleaning your grill is very important. The most effective way to clean your grill is to use agrill brush and a hot fire. Let the grill get really hot so it burns off whatever's left on the grill, then use the brush on the grates to finish cleaning.

Embered Sweet Corn with Lime and Basil Butter

Serves 4

6 ears fresh corn, shucked

8-12 large basil leaves, torn

Fine sea salt

4 tablespoons unsalted butter, softened

2 limes

Prepare a grill with charcoal; arrange the charcoal in an even layer. Place a grill basket with fine holes directly on coals to preheat for about 3 minutes. Add the corn kernels, and a few pieces of torn basil to the hot basket and season with sea salt. Roast directly on the coals until the kernels start to char, about 3-5 minutes. Be careful not to overcook, especially with fresh sweet corn.

Remove from heat and transfer the corn into a large metal mixing bowl. Toss with the butter (it will melt from the residual heat of the corn), more torn basil, and the finely grated zest and juice from both limes. Add more sea salt to taste, and serve immediately.

 

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