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Beasley’s Chicken & Honey in Raleigh, N.C.

U.S. Brunch Review
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I may be a little Bitch (truth), but my friends—who aren’t all Bitches but are definitely all fabulous—are crucially important to me. So, I make the trip down to Raleigh, N.C., regularly to visit a couple of my besties, Steph and Lauren, and an amalgamation of other pals, both old and new.

The North Carolina capital city is actually growing in notoriety for both lifestyle and cuisine. The farm-to-table movement is huge, there are loads of cute Southern boutiques and it was recently named the best city in America for young professionals. Yep, it’s a good time.

Saturday, the gang headed for a delectable Southern brunch at Beasley’s Chicken & Honey, which is one of four restaurants by local chef Ashley Christensen. Along for the ride was Sierra, a close friend from UNC who now lives in Capetown when she’s not globe-trotting with her hubbie; Lauren, my brilliant and stylish Aspenite turned Southern belle; and Lauren’s harem of guy pals.

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Beasley’s is an open, light-filled space with hardwood floors, metal stools and a rustic feel—diners are seated at picnic tables and the menu options are written on chalkboards on the walls.

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Drinks were in order after a fun Friday of dancing the night away. I opted for a Bloody Mary, because my mission in 2012 is to try ‘em all. Unfortunately, holy horseradish, this one was loaded with too much! Too much pepper, too, and it was frankly just foul. The rest of the beverages, mimosas, were fresh light and delicious, with a lovely orange peel inside.

Sierra says, “The mimosa I ordered was very good. It was obvious they used fresh squeezed juice and my only complaint was I wish the glass was bit fuller when it arrived.”

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While we were most certainly not in Mexico, churros were an option that I leapt upon. They arrived hot, fried but not greasy, and covered in the perfect amount of cinnamon sugar. They were nearly as good as the ones you get in Tijuana.

Then, for the entrees. Allegedly, Beasley’s has the best chicken and waffles in the state of North Carolina. Several boys had the sandwich option—fried chicken topped with a fried egg and gravy on Beasley’s biscuits. The boys chowed them down, but of course.

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Sierra and I opted for the vegetarian Benedict option—the Eggs Beasley. The dish looks like of foul, but it tasted absolutely delicious—much better than I was expecting, to be honest.

Sierra says, “I know I probably should have ordered the signature fried chicken, but I couldn’t bring myself to do it. I love breakfast foods and had to go with eggs. I couldn’t really read the menu, so I went with the first thing that sounded good. The Eggs Beasley was poached eggs atop cornbread with a vegetarian gravy. I am a little high maintenance with my poached eggs and asked for them soft-medium. Surprisingly, they came out done exactly the way I like them. The gravy was surprisingly light … not like any gravy I’ve had before. I was most impressed with the speed of which the food came out. Impressive for a party of our size.”

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Also on the table were the huevos rancheros, a crisp tortilla round covered with black beans, fried egg, tomatillo sauce, guacamole and white queso. For Southerners, the folks at Beasley’s sure do Mexican cuisine well.

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I ordered a side of biscuits, which were heavenly—as they should be. The Southern carbs were soft, moist, and buttery and brushed lightly with honey on the top. Definitely some of the best biscuits around.

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We concluded with another Southern favorite—chocolate pecan pie topped with house-made rich vanilla ice cream. It was literally the best pecan pie I’ve ever had—so so rich, with gooey warm chocolate and a crumbly moist crust. Best of all, it came served with a spork.

The Bitches say: A for top-notch Southern cuisine in a chic environment when you’re in Raleigh. Just don’t order the Bloody Mary.

Beasley’s Chicken &  Honey
237 S Wilmington St.
Raleigh, N.C. 27601
(919) 322-0127
Beasley’s serves brunch Saturdays and Sundays.

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