Raoul's
French restaurant · SoHo ·
Iconic SoHo bistro known for its burger & steak au poivre
Iconic SoHo bistro known for its burger & steak au poivre
"If Raoul’s has a cocktail list, we couldn’t tell you what’s on it. The classic downtown NYC bistro, open since 1975, could probably do a very decent gimlet, but that’s not what you get here. Martinis are mandatory. Helpful, even, especially when you get trapped in a conversation with a Miami-based life coach or need to find the courage to ascend the narrow staircase that leads to the bathroom. As soon as you’re through the door, get some gin in you. It’ll enhance your appreciation of the peppercorn encrusted burger, nude portraiture, and A-to-Z-list scene." - bryan kim, team infatuation
"In Soho, this restaurant is cited among places known for secret, off-menu burgers in New York, part of the city’s longstanding hush-hush burger tradition." - Nadia Chaudhury
"Receives a 6.4 on the same heatmap generated from scraped Google reviews." - Melissa McCart
"The most important reason to book a brunch reservation at Raoul's is because it's the easiest way to snag one of their elusive, incredible burgers au poivre, which have limited availability on weekdays. The second-most important reason is to order a soufflé pancake. It's like the offspring of a pancake and a tarte tatin, with a pleasantly salty toffee sauce and a beautiful caramelized exterior. The soufflé pancake at Raoul's takes about 25 minutes to prepare, so plan on enjoying your burger first." - molly fitzpatrick, sonal shah, kenny yang, carina finn koeppicus
"A documentary at this year’s Tribeca Festival spurred a return visit after more than a decade; the writer recalled once literally bumping into former President Bill Clinton on the spiral stairs. On this visit there were no celebrity sightings, but the room was humming, every stool filled and a line by 7 p.m. "We tucked into a booth just past the fish tank, clinked glasses of rosé, gossiped over the art, and split the seasonal white asparagus (MP), the artichoke ($22), and of course, the steak au poivre ($64)." "The latter was a perfectly cooked medium-rare, with its savory sauce, a smattering of fries, and greens: In short, a perfect iteration of a dish that’s dominating menus. And to think it’s been the signature of this New York classic restaurant for 50 years." — Melissa McCart, lead editor, Northeast." - Eater Staff