In Raoul's New York City, time loosens its tie. Since the 1970s, this storied SoHo brasserie has poured absinthe dreams and classic cocktails beneath art-lined walls, anchoring New York City fine dining with insouciant French flair. The most distinctive feature? A Paris-by-way-of-downtown spirit—equal parts bohemian romance and refined gastronomy—where a coveted burger au poivre, duck with foie gras, and tableside hot fudge signal enduring taste in a neighborhood that never stops reinventing itself.

The Story & Heritage
Founded by brothers Serge and Guy Raoul, the restaurant opened when SoHo still smelled of paint and possibility. What began as a lively artists’ canteen evolved into an institution of French American cooking and nocturnal charm. Over decades, Raoul’s has kept its soul intact: banquettes, brass, and a gallery’s worth of photographs mapping the city’s creative vanguard. While not a Michelin-starred temple, it’s Michelin-recognized for consistent craft and an unshakable point of view. The kitchen’s philosophy remains rooted in technique and generosity, drawing regulars, industry insiders, and travelers seeking the authentic downtown original.

The Cuisine & Menu
Raoul’s cuisine honors classic brasserie cooking with an elegant, light-handed touch. Expect a seasonally attuned à la carte menu—fine dining in spirit, accessible in demeanor—bolstered by signatures. Golden-brown jumbo lump crab beignets arrive with a Fresno chili remoulade; steak au poivre is darkly glossy and pepper-forward; the duck, served medium-rare with seared foie gras and duck confit over lentils, speaks fluent comfort and luxury. Profiteroles filled with vanilla ice cream come with a tableside pour of hot fudge—the finale regulars insist on. The kitchen sources thoughtfully, favoring quality producers and peak-season produce; vegetarian options and dietary accommodations are handled with brasserie confidence. Expect a refined, not ultra-premium, price tier.

Experience & Atmosphere
Inside, the space hums: a narrow, amber-lit room with patinaed mirrors, original artwork, and white cloths that feel lived-in rather than precious. Service is seasoned, warm, and quietly precise—professionals who know when to guide and when to let the night unfurl. The wine program leans French with smart global detours; the sommelier’s selections favor terroir-driven bottles, mature vintages, and classic pairings that flatter the kitchen’s sauces. The bar—famous in its own right—pours martinis and timeless brasserie cocktails; late-night energy is part of the charm. Reservations can be competitive, especially for prime tables; a smart-casual dress code suits the room’s chic nonchalance. Private nooks and banquettes set the stage for intimate celebrations.

Closing & Call-to-Action
Choose Raoul’s for a New York classic that still feels irresistibly current. Reserve two to three weeks ahead for prime evenings, or slip into the bar early for a coveted seat and that legendary burger. For an evocative slice of SoHo’s past—served with impeccable French American cuisine—book now and save room for profiteroles with warm chocolate poured tableside.