Once a French powerhouse, Royal Boucherie has lost its je ne sais quoi - Review - Philadelphia - The Infatuation

"Royal Boucherie, once the gold standard for date night in Old City and French food in the city writ large, is a relic of its former self. Sure, the tavern-y space remains dark and sexy. Good cocktails are still served at the ornate wooden bar, and the dining room still looks like a movie set where a grizzled detective might meet a gorgeous, troubled suspect. The major change is that the French food is now passable at best, and at worst, inedible. Sandy mussels sit in a watery broth, a fatty cut of underseasoned steak comes with floppy frites, and the chicken is so salty you’ll need an extra beverage on hand (service can be generally inattentive, so be sure to order that well in advance). None of these plates warrants the $75+ bill you'll pay at the end of the meal. If you want a drink and a cheese plate in the neighborhood, the bar will suffice, but head elsewhere for dinner. Even though this restaurant comes from the same team as Royal Tavern and Royal Izakaya & Sushi, some of our favorite spots in the city, Royal Boucherie is now the weak link in a family of stars. And we're not mad at it. We’re just disappointed. Food Rundown Moules Royale These mussels are supposed to bathing in white wine, a saffron sauce, and crème fraiche, but there’s no detectable element of any of the above. It’s bland, watery, and you get sand on your baguette when you try to sop it up. photo credit: Alison Kessler Steak Frites The steak is cooked properly, but much of it is gristle and fat. It’s also criminally underseasoned. photo credit: Alison Kessler Roasted Chicken We enjoy the asparagus and mushrooms in the rich chicken jus. But the chicken itself is so salty, it’s inedible." - Alison B. Kessler