Raoul’s, the iconic bistro nestled in SoHo, is set to celebrate its 50th anniversary this December. Founded in 1975 by brothers Guy and Serge Raoul, the restaurant has become a staple of New York City’s culinary scene. Guy Raoul remains focused on the present, stating, “I really have no notion of time.”
As winter envelops New York City, the usual grayness of the streets vanishes upon entering Raoul’s. Inside, the ambiance is warm and inviting, featuring candlelit tables and eclectic decor, including a taxidermied stag adorned with a vibrant wig. The bustling bar offers a delightful selection of red wines and dry gin, serving as a refuge from the city’s chill. The chalkboard specials entice diners with dishes like steak tartare and sole meunière, showcasing the restaurant’s commitment to quality French cuisine.
The early days of Raoul’s
Guy recalls the restaurant’s humble beginnings, when it opened in a neighborhood dominated by factories and warehouses. With Serge handling business operations, Guy served martinis and classic French dishes to a small but appreciative crowd. It wasn’t long before Raoul’s attracted the attention of the city’s vibrant arts and entertainment scene.
A significant turning point occurred when a producer from Saturday Night Live discovered the bistro and introduced it to a whirlwind of celebrity clientele. Actors, musicians, and artists flocked to Raoul’s, transforming it into a lively hub of bohemian culture. Over the years, figures such as Julia Roberts, Quentin Tarantino, and Sarah Jessica Parker have graced its tables, each leaving behind their own stories intertwined with the restaurant’s rich history.
Memorable moments
One amusing tale from Raoul’s early days involves an encounter with Mick Jagger. Guy’s wife, who served as the maître d’ at the time, failed to recognize the rock icon when he entered the restaurant. She promptly seated him at a central table, delighting other diners who were in awe of the unexpected celebrity presence.
As the years progressed, Raoul’s continued to evolve, becoming a hotspot for both high-profile gatherings and intimate dinners. It was not just the food that drew patrons; the restaurant’s vibrant atmosphere was enhanced by theatrical staff like Rob Jones, known for his impromptu drag performances, which added a unique flair to the dining experience.
Culinary evolution and iconic dishes
Raoul’s distinguished itself from other fine dining establishments by offering a relaxed yet elegant dining experience. While uptown restaurants focused on formalities, Raoul’s embraced a more laid-back approach, encouraging diners to interact with the staff and even peek into the kitchen. This philosophy resonated with guests, making it a beloved spot for many.
The restaurant’s steak au poivre emerged as a signature dish after receiving acclaim from food critic Mimi Sheraton in the late 1970s. Her glowing review solidified its status as a must-try, leading to overwhelming popularity. Today, Guy estimates that around 60-70% of diners still order this classic dish, a testament to its enduring appeal.
Adaptations in modern times
In 2012, the introduction of a more casual option, the steak au poivre burger, proved to be another successful innovation. With the help of Guy’s nephew, Karim, the restaurant tested the waters by serving a limited number of burgers each night. This decision paid off, as it was later named the best burger in America by Esquire. The line outside Raoul’s for this beloved dish has only grown longer over time, reflecting the restaurant’s ability to adapt to changing tastes while maintaining its culinary roots.
As the neighborhood around Raoul’s has transformed from gritty artist enclaves to upscale boutiques and luxury brands, the restaurant remains a cherished link to its creative past. Though Karim acknowledges that SoHo has lost much of its original character, he insists that Raoul’s continues to embody the spirit of that era, where artistic expression reigned supreme.
Legacy and lasting impact
As winter envelops New York City, the usual grayness of the streets vanishes upon entering Raoul’s. Inside, the ambiance is warm and inviting, featuring candlelit tables and eclectic decor, including a taxidermied stag adorned with a vibrant wig. The bustling bar offers a delightful selection of red wines and dry gin, serving as a refuge from the city’s chill. The chalkboard specials entice diners with dishes like steak tartare and sole meunière, showcasing the restaurant’s commitment to quality French cuisine.0
As winter envelops New York City, the usual grayness of the streets vanishes upon entering Raoul’s. Inside, the ambiance is warm and inviting, featuring candlelit tables and eclectic decor, including a taxidermied stag adorned with a vibrant wig. The bustling bar offers a delightful selection of red wines and dry gin, serving as a refuge from the city’s chill. The chalkboard specials entice diners with dishes like steak tartare and sole meunière, showcasing the restaurant’s commitment to quality French cuisine.1
As winter envelops New York City, the usual grayness of the streets vanishes upon entering Raoul’s. Inside, the ambiance is warm and inviting, featuring candlelit tables and eclectic decor, including a taxidermied stag adorned with a vibrant wig. The bustling bar offers a delightful selection of red wines and dry gin, serving as a refuge from the city’s chill. The chalkboard specials entice diners with dishes like steak tartare and sole meunière, showcasing the restaurant’s commitment to quality French cuisine.2