How to book Raoul's

Raoul's is a French bistro on Prince Street in SoHo, opened on December 8, 1975 by Serge and Guy Raoul, two brothers from Alsace³. Guy cooked while Serge stood out on the street inviting people in². The restaurant is now run by Serge's son Karim Raoul, and the kitchen is led by executive chef David Honeysett^1,3.

The room is a big part of its reputation. A long antique wooden bar sits at the front, and a back dining room has black and white striped booths, a fish tank and walls covered in paintings, including a reclining nude^3,4. Critics describe the walls as crowded with art and antique fixtures under low, romantic light^5,6, and a spiral staircase leads upstairs^3,4.

The menu is à la carte French bistro cooking, with dishes such as crab beignets with a Fresno chili remoulade, duck with foie gras, dover sole and profiteroles finished with hot fudge at the table^4,6. The steak au poivre with duck fat frites is the house signature^2,3. The Burger Au Poivre is served only at the bar, which is first come, first served, and the kitchen makes just 12 of them each dinner service¹.

Raoul's serves dinner seven days a week and brunch on weekends. Tables are released 30 days ahead and booked only through Resy, and the restaurant takes no outside wine, citing its own extensive list¹. The Michelin Guide lists it⁶.