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Chuck's

4.4

About this business

Get ready for an grand burger experience at this intimate restaurant in the heart of the city. Chef and owner Ashley Christensen makes use of unconventional ingredients in each of her popular creations. Sample delights like the Bradley Time; made of roasted beets, Wisconsin buttermilk bleu cheese, red onion, endive and banyul's aioli or The High and Valley; with crushed avocado, bacon-onion jam and blistered red peppers. Other creations include The Dirty South, Spirit Animal and The Big House. Apart from this, there's a sele... read more

Location details

237 S Wilmington St, Raleigh, NC, 27601, United States

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WeekdayScheduleStatus
Mon9:00 a.m. to 6:00 p.m.
Tue9:00 a.m. to 6:00 p.m.
Wed9:00 a.m. to 6:00 p.m.
Thu9:00 a.m. to 6:00 p.m.
Fri9:00 a.m. to 6:00 p.m.
SatClosed
SunClosed
4.4654 reviews
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Joe Scott's profile image
Joe Scott 
9 years ago
Valory Bennett's profile image
Valory Bennett 
9 years ago
Kyle Russell's profile image
Kyle Russell 
9 years ago
Trish Avery's profile image
Trish Avery 
9 years ago
Joseph A Brown's profile image
Joseph A Brown 
9 years ago

Fries were good but not great but the burger was one of the best I've ever had. May I also highly recommend the spiked dark chocolate cake shake; mine was spiked with bourbon. IT WAS REALLY GOOD!!! 

Tonya Matthews-Wall's profile image
Tonya Matthews-Wall 
9 years ago

I'm like Andy....slightly disappointed. Burger sizes shrunken...NOT a good idea! I understand fries come with the "meal" now, but if it wasn't broken, why fix it? Go back to the better burger please.... 

Alexandra Georges Jacobs's profile image
Alexandra Georges Jacobs 
9 years ago
Jaron Torain's profile image
Jaron Torain 
9 years ago
Karen Keller Gilbert's profile image
Karen Keller Gilbert 
9 years ago

Good burgers! Get there early if with a large group! 

Frequently asked questions about Chuck's

How is Chuck's rated?

Chuck's has a 4.4 star rating with 654 reviews. 

When is Chuck's open?

Chuck's is closed now. It will open on Monday at 9:00 a.m. 

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