Raleigh’s Poole’s Diner is bringing back weekend brunch this spring.
James Beard award-winning chef Ashley Christensen will revive the weekend brunch at her flagship restaurant, Poole’s Diner. The brunch service at Poole’s ended in the summer of 2013 (and only came back for special fundraising events) as Christensen’s restaurant empire grew to include Beasley’s Chicken + Honey and Joule Coffee + Table, which both served brunch. (Joule closed at the end of 2016 and will soon become St. Roch Oyster + Bar.)
Citing the closing of Joule as a reason to relaunch the Poole’s brunch, Christensen said the menu will include many of the favorites from Joule, including seasonal hot cake, huevos rancheros and the “hangover” grits bowl. Christensen and her staff are also working on new brunch menu items. It also will feature Counter Culture Coffe and aperitif-style cocktails, including the “the Greyhounded” and “El Duderino” from the Joule drink menu.
Brunch service will be 11 a.m.-3 p.m. Saturday and Sunday, beginning in the spring. Exact timing and updates will be posted on the Poole’s Instagram account at @poolesdiner.
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