Raoul’s is the sh*t. That’s really the only proper way to put it. If you can’t have a good time here, you probably can’t have a good time anywhere. This boisterous French bistro has been a Soho institution since the 70’s. It’s that awesome NYC restaurant depicted in your favorite Woody Allen flick – one that probably doesn’t exist in real life…except it does. Raoul’s is useful for a variety of different things. Having dinner with friends from out of town? They will love the upbeat, lively vibe at Raoul’s. Double date with your favorite party couple who like to untuck, throw a couple back and grub hard? This is the place. Just be prepared to drop dollars. On the prowl after work with your favorite wing man/wing woman? There’s all kinds of good action here and a nice variety to choose from – a classy crowd of spunky ladies and well put together dudes. If you want to be all up in the mix, make sure to request a table in the front of the restaurant. For a more subdued good time, the back atrium through the kitchen is where it’s at. Time to talk food.
Seared Foie Gras
This dish tasted like the best French toast with fresh grape jam I’ve ever had. Yes, $21 is really expensive for an appetizer (the most expensive on the menu), but we couldn’t resist this duck liver with Russian kale, chanterelle mushrooms and an amaaaaazing concord grape puree.
If you’re not too squeamish about the food you eat, this appetizer is a definite must try. Yes, you are getting down with a bowl of snails, but the flavor is unbelievable.
Bigeye Tuna Tartare
Pretty standard tuna tartare, you really can’t go wrong. Although, we’d highly recommend going with either of the previous two appetizer options.
Steak au Poivre
This is THE dish at Raoul’s, a huge piece of perfectly cooked, medium rare filet with a pepper crust and peppercorn sauce. This might be the single best steak you can get at $37 in Manhattan. It’s served with addicting fries that are cooked in, what else, duck fat. I feel bad for vegetarians.
Seared Sea Scallops
Halibut, brook trout, Maine lobster, monkfish…while these are all nice options, trust us that sea scallops are where you want to be. This is our move whenever we need something a little lighter than the steak au poivre. Three buttery, delicious scallops are served swimming in lobster broth with snow peas and cauliflower. Amazing.
Conceptually similar to the stracciatella alla romana at Maialino, this dish can be off putting when you think about it. Egg on top of chicken = baby on top of mama. This one, however, is fantastic. Served with farm egg in a thick, creamy mousseline sauce. Order it with confidence.