Chuck's

Wandering late at night around downtown, the wife and I were trying to find something that would satifity our craving for fourthmeal. But no worries, we did not head to Taco Bell. Instead, while trying to persuade Sara to try out Beasley's, we were able to settle on Chuck's.

Chuck's was the second part of Ashley Christensen's takeover revitalization of South Wilmington St. Ashley Christensen has become Raleigh's culinary queen over the past few years. Between battling against Bobby Flay on Iron Chef America, being a James Bread Award semi-finalist, an Independent Weekly cover story, and being featured in publications the likes of Southern Living and Food & Wine, it's clear as to why she has been able to reign over downtown Raleigh's culinary scene.

I started out our meal with a pumpkin pie milkshake. Despite friendly encouragement from our server to spike it with some bourbon, I resisted the urge. I was driving that night after all. The milkshake was creamy and smooth. The spices had a delightful subtleness, as they did not overpower the palate.

Belgium Fries with Roasted Garlic Aioli 

My only complaint about the fries at Chuck's is that they are a wider fry. Maybe it's all the McDonald's I ate as a kid but I prefer skinny fries. They came out hot and crispy with a choice of various sauces. We went with the safe bet, the roasted garlic aioli. The server let me try some of the Comeback Sauce, described to me as horseradish-based sauce yet all I tasted was Russian dressing. I wasn't a fan at all.

The High and The Valley

Bloggers have been raving about the burgers at Chuck's. I'll emphatically add to the chorus of bloggers and agree that these burgers are the real deal. A perfect sear, which sealed in all the juices and created a beautiful crust, on flavorful local beef that was juicy throughout the burger.

Chuck's isn't Burger King,  and you can't have it your way per se. Chuck's won't let you create your own burger and in all honesty, there is no need to. Chuck's burgers are topped with architectural excellence with each topping having its own place and purpose.

Sara had the High and Valley: crushed avocados, bacon-onion jam and blistered red peppers. The bacon-onion jam was delicious and made the burger.

Spirit Animal

With Sara taking the High and Valley off my list of options, I was stuck between the Dirty South and the Spirit Animal. Reading over the Spirit Animal's toppings (cream cheese, roasted poblano peppers, grilled tomatoes, and tortilla dust) the prospect of the creamy cream cheese with the saltiness of the beef swayed my decision, although by the middle of the burger I was craving some kind of heat element from the burger. I was questioning the use of tortilla dust when I ordered the burger but it gave a little crunchiness throughout the tenderness of the meat.

Ashley Christensen continues to make me a believer in her status as Raleigh's culinary queen.

Chuck's
236 S. Wilmington St. Raleigh, NC 27601
(919) 322-0216
http://www.ac-restaurants.com/chucks/





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