Ashley Christensen Restaurants

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Category: Death & Taxes

Recipe: Roasted Oysters with Preserved Lemon & Chili Butter

These oysters are the stars of the show at Death & Taxes, where the wood fire grill is the focus. If you make the preserved lemon gremolata and the chili butter ahead, these come together pretty quickly. Serve them as an appetizer to a grilled steak.

Yield: 24 oysters

For the preserved lemons:

8 lemons

1 cup kosher salt

1 cup sugar

 

For the gremolata:

½ preserved lemon rind, finely diced

½ clove garlic, roughly chopped

1 bunch parsley

Juice from ½ lemon

¼ cup extra-virgin olive oil

Fine sea salt to taste

 

For the oysters:

1 stick (1/2 cup) unsalted butter, softened

Juice and zest of 1/2 lemon

1/2 teaspoon chili paste or sambal

24 oyster, shucked, on the half shell

Make the preserved lemons: Thoroughly wash and scrub each lemon. Slice each lemon as if you were cutting it into quarters lengthwise, starting from the top and cutting only to within ½ inch of the bottom; do not cut all the way through. In a mixing bowl combine the salt and sugar.

Carefully pack each lemon incision with the salt mixture and place them with the incisions facing up in a container just large enough to fit them snugly. (A Tupperware or other square container with high sides will work.) Place a layer of plastic wrap directly over the lemons, inside the container. You want to create a seal so the lemons are protected. Place a small plate or lid smaller than the container on the lemons to weigh them down. Keep the container at room temperature for 4 days to a week. Remove the weight and plastic. Cover the container with tight fitting lid and store in the refrigerator. The lemons should be ready to use in about a week and will keep in the refrigerator for about a month. They can also be frozen.

Make the gremolata: Carefully remove the rind from ½ a preserved lemon, being careful to remove all pith. Finely dice the rind and set aside.

In a food processor combine the garlic, parsley, lemon juice. Pulse until the garlic and parsley are finely chopped. With the motor running, slowly drizzle in the olive oil. Transfer to a mixing bowl and fold in the diced preserved lemon. Season with fine sea salt to taste.

Make the oysters: Prepare a charcoal grill, removing the top grill grate.

In a medium bowl, combine the butter, lemon juice and zest, and chili paste with a fork until smooth. Line a grill basket with rock salt or crumpled tin foil. Arrange the oysters in the basket, in an even layer (you may have to work in batches), being careful not to tip them. Top each oyster with about 2 teaspoons of the butter. Place the basket directly in the embers and roast for about 5 minutes until the butter is melted and starts to boil.

Transfer the oysters to a platter and top each oyster with ½ teaspoon of the gremolata. Serve warm.

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 Death & Taxes

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Join us for New Year’s Eve at Death & Taxes! Reservations are now available for our four-course prix fixe meal, and we’d love to ring in the new year with you! Our New Year's menu is $85 ++ per person.

 

Course One - choice of:

Embered oysters, grilled tomato butter, bacon breadcrumbs

Steak tartare, marrow toast, crispy garlic, smoked egg

Cauliflower veloute, grilled cauliflower, burgundy truffle

Course Two

Ember-killed butter lettuce, warm hazelnut vinaigrette

Course Three – choice of:

Twice cooked dry-aged ribeye

Grilled fish, shrimp, crab,& scallop mousse

For the Table:

Potato-leek Dauphinois

Ember-creamed spinach

Sherry-killed mushrooms

Dessert - choice of:

Coconut, sour cherry, wood fired almond, wildflower honey

Dark chocolate, cinnamon, red-eye caramel

Holiday Hours at AC Restaurants

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We love spending the holiday season with our guests! Please take a look at our holiday hours below; we hope you’ll join us at one of our restaurants as part of your celebration!

Christmas Eve (Saturday, December 24th)
All properties are open, with early closing:
Beasley's + Chuck's close at 9pm
Fox Liquor Bar closes at 10pm
Poole's Diner closes at 9 pm
Death & Taxes closes at 9pm

Christmas Day (Sunday, December 25th)
All ACR properties are CLOSED

New Years Eve (Saturday, December 31st)
Death & Taxes: regular hours, special prefixe menu (details here)
Poole's Diner: regular hours, special prefixe menu (details here)
Beasley's + Chuck's: regular hours
Fox Liquor Bar: regular hours
Last service at Joule Coffee + Table

New Years Day (Sunday, January 1st)
Death & Taxes: CLOSED
Poole's Diner: CLOSED
Beasley's + Chuck's: regular hours
Fox Liquor Bar: regular hours

Hopscotch Hours and Offerings

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Tomorrow, the Hopscotch Music Festival returns to downtown Raleigh, and we couldn’t be more pumped! As you frolic between shows, we hope you’ll stop in and visit us for concert-going sustenance. Here's the rundown of hours and offerings within the AC Restaurants universe.

Poole’s Diner

Open nightly from 5pm to midnight. Join us for a post-show macaroni au gratin at the bar, or try our latest feature, steak carpaccio with onion rings, marinated peppers and béarnaise aioli. Follow @poolesdiner to keep up with weekend offerings

Joule Coffee & Table

Open daily from 7am to 7pm. As in past years, we’re excited to feature our Hopscotch inspired cocktail menu through the weekend! We’re also offering a few selected grab-and-go food items at the coffee counter for those on the move. Think biscuit sandwiches and pimento cheese on buttermilk bread. And don't forget the matcha lemonade! Follow @joule_raleigh to keep up with weekend offerings.

Death & Taxes

Open Thursday thru Saturday from 5pm to 11pm, Sunday from 5 pm to 10 pm. Make your reservation here, or just walk on in—we always reserve our kitchen counter seats for walk-ins. Follow @deathandtaxesnc to keep up with weekend offerings.

Fox Liquor Bar

On Friday, Fox turns FIVE! Come celebrate with our latest tapped cocktail, white sangria, featuring apple brandy, white wine, and ginger. We’ll also be pouring Ferrari shots from the tap, plus all the other cocktail favorites. Open daily from 5 pm to 2 am. Follow @foxliquorbar to keep up with weekend offerings.

Please note: Fox Liquor Bar will be closed on Monday, September 12th

Beasley’s Chicken & Honey

Have you feasted on our OG chicken sandwich? Grab one this Hopscotch weekend. Open Thursday and Friday from 11:30 to midnight, Saturday from 11 to midnight, and Sunday from 11 to 10pm. Follow @beasleys_raleigh to keep up with weekend offerings.

Please note: Beasley’s will be closed on Monday, September 12th

Chuck’s

Grab a caramel cheesecake milkshake in between your day parties this weekend (available while supplies last), or get a boost with our pimento cheese burger (and to help us celebrate Chuck's 5th birthday on Friday!). Open Thursday through Saturday from 11:30am to midnight; Sunday from 11:30 to 10pm. Follow @chucks_raleigh to keep up with weekend offerings.

Please note: Chuck’s will be closed on Monday, September 12th

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James Beard Award 2019Outstanding Chef James Beard Award 2014Best Chef: Southeast
2019 James Beard AwardOutstanding Chef 2014 James Beard AwardBest Chef: Southeast
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Beasley's Chicken + Honey,
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

Poole'side Pies

428 S. McDowell St, Raleigh NC, 27601

[919] 803-8660