Always delicious. “New” space is beautiful, and much easier to have a conversation in without e need to raise your voice.
Jackie
The menu changed drastically. The airline chicken was taken off which was a huge let down especially for people who don't want alternatives. Our waitress was not that eager to even take our drink order.
Beth
Great dining experience again at Poole's! We sat at the bar and had good service Friday night before a symphony performance at Martin Marietta. So happy that we ordered the roasted beets dish to start. The best gnocchi either of us have ever tasted. The way the duck bolognese was incorporated into the flavors was exceptional. Decided to share everything so the Brussels sprouts dish was so unique with oyster mushrooms and sherry cream. The pear tart tatin with hazelnut praline ice cream was so light and a dreamy way to end this delightful dining experience.
Linnell
I enjoyed a prefix menu with a special chef. It was wonderful. First time back at Poole's since the remodel and I was very impressed. Space was beautifully done. Thank you for an amazing evening.
Charlie
This week I returned to Poole's Diner for the first time since the expansion and reopening, and it was great to be back. This was for a special "A.C.'s Table" event. Chef Ashley Christensen welcomed her friend, Chef Jordan Rubin, to come down from Maine for a special seafood dinner. Rubin, AKA "Mr. Tuna" is a highly acclaimed Chef in Portland, and a JBAF “Best Chef Northeast” semifinalist for 2025. When someone likes that comes to town in mid-January - and brings a cooler full of fresh seafood with him - you know it's going to be special. And it was... We enjoyed a variety of raw and cooked oysters, some fabulous hand rolls, a delicious fresh scallop ceviche dish, and a spectacular finish of top-grade tuna, the Toro. Please take a look at the mouth-watering photos... Aburi Toro - Marinated Shishito, Fresh Wasabi, Garlic Ponzu (“Aburi” = Lightly Seared) Motoyaki Oysters – “Damariscotta Love Shucks”, Yuzu Kosho, Seaweed Duo Of Tuna Handrolls – Toro (Fatty), Akami (Leaner) Raw Maine Scallops - Radish, Grapefruit, Thai Chili-Lime Dressing Aburi Toro – (Again) Marinated Shishito, Fresh Wasabi, Garlic Ponzu (“Aburi” = Lightly Seared) Mr. Tuna's Ice Cream Sundae - Miso Caramel, Coconut Crunch I spoke with Ashley (JBFA 2019 “Outstanding Chef”) and Jordan after dinner, and I know Mr. Tuna will be back in Raleigh soon... and Ashley will be back up in Maine, visiting and cooking, this summer. Catch ‘em whenever and wherever you can! All around, a wonderful evening at Poole's Diner (2025 Michelin Selected Restaurant).
Myra
The waitstaff were very friendly and informative. I had the Pickled Caesar Salad and it was delicious and also the tomato tart, which was very good , although it was slightly more mayonnaise that i would have liked. My husband had the short ribs with the greens which was good, but being the Southerner that I am, it needed a little acidity in the greens. The flavor profile lacked some depth due to this in my opinion. Overall, it was a delightful experience.
Ryan
Restaurant was nice, food was good and service was excellent. The pate was the star, and the sides were good. The cocktails and the pasta entree seemed a little on the high side for what they were, but we would definitely try some other ones. The wines were solid and reasonable. We like their Death and Taxes concept a little better, but to each his or her own.
Edwin fenner
Been wanting to try Poole's for years but never made it a priority till last week. My wife made an early reservation for Saturday night.
Started with the pimento cheese and pickle juice ceasar salad. The cheese was good, but the salad was exceptional. The tartness of the pickle juice accetuated the creaminess of the dressing perfectly. There was also a hint of citrus that was just right. It was the best non entree salad ive ever had, and i will be returning just to eat the salad.
We shared the shortrib with onion rings and greens entree and the side macaroni au gratin. Dont let the side moniker fool you, it a full on macaroni caserole. Both my wife and I took large portions and had large portions for leftovers the next day. It tasted like a richly sharp cheddar mac should, and will be on the table every time i come to Poole's in the future.
The shortrib and onion rings were good, but not particularly noteworthy. The creamed greens were very good. I personally loved the hint of horseradish in the cream.
Definitely returning and was talking about what we would order next time we were there.
Atmosphere: 5
Food: 5
Service: 5
Carly Nickerson
Our server was great, she was very knowledgeable about the wines and the menu. She was able to easily let me know what options could be made gluten free. She even offered up what modifications are made, that the onion rings were coated in cornmeal and a dedicated fryer. The food was great. We had the pimento cheese with cucumber slices, Bibb salad, short rib, chocolate cheesecake, and the best sweet potato crème brûlée style dessert.
Atmosphere: 5
Food: 5
Service: 5
Linda
We had a lovely experience at Poole's. The staff was very friendly and so courteous. The food display was exquisite. And it tasted even better than it looked. We highly recommend this restaurant and will be returning!
It's always been one of my favorite places during the past few years I've lived in the area. I hadn't been in a couple years and went yesterday. They truly put a lot of money and effort into renovating the space. Everything from decor to atmosphere to service to food and drinks were outstanding! In the past, my only concern was that it was so loud, you couldn't hear yourself think. With all the extra space, now it's not like that. I look forward to the menu changing seasonally and coming back.
Atmosphere: 5
Food: 5
Service: 5
Maggie
Waited 50 minutes between appetizer and entree. Short ribs are not short ribs but pot roast. That was the most upsetting part. The smoky tomatoes accompanying the scallops had so much fake smoky flavor, it ruined the woke dish. Won’t go back
Atmosphere: 1
Food: 1
Service: 2
Margo
We had a birthday dinner for 6 people and the food and service were flawless. The cocktails were some of the best I have had in the Triangle - love the additional space with the special street lights from France! It was an exceptional dinner from start to finish...
Annette
Poole's is my favorite place to have dinner. Dinner is part of every ballet and opera performance we attend.
Always delicious. “New” space is beautiful, and much easier to have a conversation in without e need to raise your voice.
The menu changed drastically. The airline chicken was taken off which was a huge let down especially for people who don't want alternatives. Our waitress was not that eager to even take our drink order.
Great dining experience again at Poole's! We sat at the bar and had good service Friday night before a symphony performance at Martin Marietta. So happy that we ordered the roasted beets dish to start. The best gnocchi either of us have ever tasted. The way the duck bolognese was incorporated into the flavors was exceptional. Decided to share everything so the Brussels sprouts dish was so unique with oyster mushrooms and sherry cream. The pear tart tatin with hazelnut praline ice cream was so light and a dreamy way to end this delightful dining experience.
I enjoyed a prefix menu with a special chef. It was wonderful. First time back at Poole's since the remodel and I was very impressed. Space was beautifully done. Thank you for an amazing evening.
This week I returned to Poole's Diner for the first time since the expansion and reopening, and it was great to be back. This was for a special "A.C.'s Table" event. Chef Ashley Christensen welcomed her friend, Chef Jordan Rubin, to come down from Maine for a special seafood dinner. Rubin, AKA "Mr. Tuna" is a highly acclaimed Chef in Portland, and a JBAF “Best Chef Northeast” semifinalist for 2025. When someone likes that comes to town in mid-January - and brings a cooler full of fresh seafood with him - you know it's going to be special. And it was... We enjoyed a variety of raw and cooked oysters, some fabulous hand rolls, a delicious fresh scallop ceviche dish, and a spectacular finish of top-grade tuna, the Toro. Please take a look at the mouth-watering photos... Aburi Toro - Marinated Shishito, Fresh Wasabi, Garlic Ponzu (“Aburi” = Lightly Seared) Motoyaki Oysters – “Damariscotta Love Shucks”, Yuzu Kosho, Seaweed Duo Of Tuna Handrolls – Toro (Fatty), Akami (Leaner) Raw Maine Scallops - Radish, Grapefruit, Thai Chili-Lime Dressing Aburi Toro – (Again) Marinated Shishito, Fresh Wasabi, Garlic Ponzu (“Aburi” = Lightly Seared) Mr. Tuna's Ice Cream Sundae - Miso Caramel, Coconut Crunch I spoke with Ashley (JBFA 2019 “Outstanding Chef”) and Jordan after dinner, and I know Mr. Tuna will be back in Raleigh soon... and Ashley will be back up in Maine, visiting and cooking, this summer. Catch ‘em whenever and wherever you can! All around, a wonderful evening at Poole's Diner (2025 Michelin Selected Restaurant).
The waitstaff were very friendly and informative. I had the Pickled Caesar Salad and it was delicious and also the tomato tart, which was very good , although it was slightly more mayonnaise that i would have liked. My husband had the short ribs with the greens which was good, but being the Southerner that I am, it needed a little acidity in the greens. The flavor profile lacked some depth due to this in my opinion. Overall, it was a delightful experience.
Restaurant was nice, food was good and service was excellent. The pate was the star, and the sides were good. The cocktails and the pasta entree seemed a little on the high side for what they were, but we would definitely try some other ones. The wines were solid and reasonable. We like their Death and Taxes concept a little better, but to each his or her own.
Been wanting to try Poole's for years but never made it a priority till last week. My wife made an early reservation for Saturday night.
Started with the pimento cheese and pickle juice ceasar salad. The cheese was good, but the salad was exceptional. The tartness of the pickle juice accetuated the creaminess of the dressing perfectly. There was also a hint of citrus that was just right. It was the best non entree salad ive ever had, and i will be returning just to eat the salad.
We shared the shortrib with onion rings and greens entree and the side macaroni au gratin. Dont let the side moniker fool you, it a full on macaroni caserole. Both my wife and I took large portions and had large portions for leftovers the next day. It tasted like a richly sharp cheddar mac should, and will be on the table every time i come to Poole's in the future.
The shortrib and onion rings were good, but not particularly noteworthy. The creamed greens were very good. I personally loved the hint of horseradish in the cream.
Definitely returning and was talking about what we would order next time we were there.
Atmosphere: 5
Food: 5
Service: 5
Our server was great, she was very knowledgeable about the wines and the menu. She was able to easily let me know what options could be made gluten free. She even offered up what modifications are made, that the onion rings were coated in cornmeal and a dedicated fryer. The food was great. We had the pimento cheese with cucumber slices, Bibb salad, short rib, chocolate cheesecake, and the best sweet potato crème brûlée style dessert.
Atmosphere: 5
Food: 5
Service: 5
We had a lovely experience at Poole's. The staff was very friendly and so courteous. The food display was exquisite. And it tasted even better than it looked. We highly recommend this restaurant and will be returning!
Restaurantji Recommends
It's always been one of my favorite places during the past few years I've lived in the area. I hadn't been in a couple years and went yesterday. They truly put a lot of money and effort into renovating the space. Everything from decor to atmosphere to service to food and drinks were outstanding! In the past, my only concern was that it was so loud, you couldn't hear yourself think. With all the extra space, now it's not like that. I look forward to the menu changing seasonally and coming back.
Atmosphere: 5
Food: 5
Service: 5
Waited 50 minutes between appetizer and entree. Short ribs are not short ribs but pot roast. That was the most upsetting part. The smoky tomatoes accompanying the scallops had so much fake smoky flavor, it ruined the woke dish. Won’t go back
Atmosphere: 1
Food: 1
Service: 2
We had a birthday dinner for 6 people and the food and service were flawless. The cocktails were some of the best I have had in the Triangle - love the additional space with the special street lights from France! It was an exceptional dinner from start to finish...
Poole's is my favorite place to have dinner. Dinner is part of every ballet and opera performance we attend.
Expensive plus charge for use of cc
Atmosphere: 3
Food: 5
Service: 5
Recommended dishes: Macaroni Au Gratin
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