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
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.
Ashley Christensen continues to make me a believer in her status as Raleigh's culinary queen.
236 S. Wilmington St. Raleigh, NC 27601