A Review — New York
Raoul's
An old-school SoHo institution since 1975. The crab beignets and profiteroles are flawless — and the famous Au Poivre earns its reputation.
By Tony Abraham
Visited July 24, 2025
Cuisine French-American
Neighborhood SoHo
Raoul's has been serving classic French-American bistro fare since 1975, and the dining room — tin ceilings, art-covered walls, the bohemian buzz — could carry an evening on its own. But we came for the food. Specifically, the famed Steak Au Poivre. Here is what the plates told us.
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Appetizer
Jumbo Lump Crab Beignets
A standout on the appetizer menu, the Jumbo Lump Crab Beignets are a must-try. From the very first bite, you're greeted with a burst of flavor that gives way to a lovely, subtle aftertaste of the sweet crab, cooked to absolute perfection within its delicate casing.
The texture is masterfully handled; the beignets aren't overly crunchy, but possess just the right amount of crispness to provide a satisfying contrast to the tender crab meat inside. The addition of corn proves to be a welcome surprise, lending small pockets of sweetness that cut through the richness beautifully.
However, the true star that elevates this dish is the Fresno chili remoulade. This sauce is a revelation — perfectly tangy with a slight, lingering kick of heat that never overpowers. My only complaint? I wish there was more of it.
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Entrée
Steak Prime Naturel Au Poivre
The Steak Prime Naturel Au Poivre is an experience, delivering a true flavor explosion from the first bite. The crushed peppercorns lend a sophisticated, subtle heat that enhances the meat without overwhelming it. The steak and the accompanying sauce are undoubtedly the stars of the show; the sauce is both creamy and deeply flavorful, a perfect partner for the prime beef.
While I ordered the steak medium-rare, it arrived closer to medium. A slightly rarer cook would have elevated it even further. I also noticed some inconsistency in the temperature of the dish as I worked my way through it. The accompanying salad was well-seasoned and provided a welcome textural contrast. The only real misstep was the fries, which were unfortunately too crispy for my liking.
Despite these minor critiques, the core of the dish — the steak and that incredible Au Poivre sauce — is so compelling that I would definitely order it again.
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Dessert
Profiteroles
If you're looking for the perfect dessert to end your meal, look no further than the Profiteroles. This dish is pure perfection, a masterful combination of light pastry, creamy vanilla ice cream, and luscious chocolate sauce.
Every component shines on its own. The pastry is baked to just the right delicate texture, providing a perfect vessel for the rich ice cream inside. The chocolate sauce is a standout, balanced beautifully between sweet and bitter without ever becoming cloying. Together, they create a truly harmonious dessert.
Honestly, there isn't a single thing to improve upon; it's a flawless execution of a classic. I would come back to Raoul's just for this dessert alone.
Order
Vesper Martini
Made famous by James Bond. Sophisticated, albeit potent. Strong, pleasant aroma of lemon. Spirit-forward — gin and Lillet Blanc distinctly overpower the vodka. A drink that grows on you, becoming more enjoyable with each sip.
Skip
Cafe Noir
Raoul's take on the espresso martini. Very strong espresso and coffee liqueur muddle the chocolate bitters, resulting in a profile dominated by coffee and a subtle, bitter aftertaste. I've had more balanced espresso martinis elsewhere.
Technical Execution
4
/ 5
Honestly Speaking
The Profiteroles are flawless. The Crab Beignets and Au Poivre earn their reputations. A complete meal worth returning for.
| Honestly Speaking | 4 / 5 |
| Yelp | 4.0 / 5 |
| Google | 4.5 / 5 |
| The Infatuation | 8.7 / 10 |