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!
Though you can’t dine with us at Poole’s on the fourth, we can still be with you in the form of Poole’s Cookbook. Think of your family's reaction when you carry out trays of Charred Summer Squash with fresh herbs, Short Ribs, and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette. You’ll have a feast to make Ashley herself proud! Get your copy of Poole’s: Recipes and Stories from a Modern Diner here or pick up a copy at the shop this weekend.
All our restaurants will be open for regular business hours starting Friday, July 5th. We hope you have a very happy and safe holiday!
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!
Although the season may be springing us ahead, at Poole’s Diner we’ve decided to go back in time. Regarding cocktails, that is. It’s always fun and exciting to craft new cocktails, but there’s something truly comforting in the classics… at least we think so.
Our new seasonal cocktail menu features drinks through the ages, from eras like the Prohibition Age, Disco Tec, and Tiki Age. There’s a story behind each cocktail, and we thought we’d give you a behind-the-scenes look at our selections:
Antibes, a town along the French Riviera between Cannes and Nice, was briefly the home of F. Scott Fitzgerald and the namesake of our first drink. This Prohibition Era drink with gin, Benedictine, and grapefruit juice, was said to be a drink that Fitzgerald served guests at this home, including Hemingway and Picasso.
The Vieux Carre was created by Walter Bergeron at the Hotel Monteleone in New Orleans. His hotel was often the venue for the city’s annual Tales Of The Cocktail festival. This classic drink’s name translates to “Old Square” and references the hotel’s location within the French Quarter of the historic city.
Created by London bartender Dick Bradsell in the 1980's, Russian Spring Punch was a cocktail he created while trying to save money for a party he was hosting. This Disco Era cocktail is made up of of vodka, lemon juice, simple syrup, creme de cassis, and sparkling wine; though Bradsell had his guests provide their own sparkling wine for the original version of the beverage.
The Americano, by Gaspare Campari, was originally named Milano-Torino to identify Campari and Sweet Vermouth and hails from the Pre-ProhibitionEra. This cocktail gained its new name after Primo Carnera, an Italian boxer, became the first non-American to win the US heavyweight boxing championship.
Pimm’s Cup, another Pre-Prohibition Era cocktail, has become the official drink every year at Wimbledon. The most basic version of the cocktail is Pimm’s, a slice of cucumber and lemon-lime soda, however many decide to spice up the cocktail by adding seasonal fruits and different mixers.
The Pina Colada, from the Tiki Age, has several different variations, and several different origins. The earliest mention of the cocktail salutes a 19th century Puerto Rican pirate as the creator; who gave the drink to his men to lift their spirits. The modern Pina Colada is said to be the creation of a bartender at Caribe Hilton’s Beachcomber, while the blended version of the drink was said to be the creation of Spanish bartender, working at Restaurant Barrachina in Buenos Aires.
Another Prohibition Era cocktail Horse’s Neck, was originally intended to be a non-alcoholic beverage, but became a classic cocktail when a heavy pour of bourbon was added to the glass. This drink gets its name from its garnish, an extra long lemon twist that acts as the “horse’s neck”.
Our last cocktail hails from the Modern Age. The Naked and Famous is a mezcal fueled,modern day variation of “The Last Word”, a cocktail created by bartender Joaquin Simo while working at Death & Co. in New York City.