Could iconic New York restaurants like Odeon, Balthazar, or Frenchette exist without the pioneering spirit of Raoul’s on Prince Street? It’s highly doubtful. Even the celebrated restaurateur Keith McNally, known for Odeon and Balthazar, acknowledged Raoul’s influence, admitting in an email that he directly copied the design and color scheme of Raoul’s booths when creating Odeon. This speaks volumes about the lasting impact of Raoul’s Prince Street on the New York dining scene.
The Story of Raoul’s: From Alsace to Prince Street
The story of Raoul’s is a captivating tale of unexpected turns, much like a film narrative that comes full circle. Current owner Karim Raoul, like his father Serge before him, initially had no aspirations to enter the restaurant business. Serge Raoul, in fact, first pursued a career in television and film in the United States, a path far removed from his family’s restaurant heritage in Alsace, France.
“We come from a long legacy of people who didn’t want anything to do with the restaurant business,” Karim Raoul, who is also a filmmaker, once shared with the New York Times. The full documentary, “Raoul’s: A Story,” will undoubtedly delve into the fascinating journeys that led both Serge and Karim back to the world of restaurants. What’s undeniable today is Karim’s commitment as the second-generation owner of Raoul’s Prince Street. He is not only maintaining its legacy but also expanding it with the upcoming launch of Revelie Luncheonette.
Karim Raoul’s Vision: Continuing the Legacy on Prince Street
Karim Raoul’s dedication extends beyond simply running Raoul’s Prince Street; he’s deeply invested in preserving its unique energy. He understands the delicate balance that makes a restaurant thrive, especially after the lessons learned during the pandemic about the “fragility of a restaurant’s energy.” This understanding is crucial to maintaining the vibrant atmosphere that has always defined Raoul’s and made it a beloved destination on Prince Street.
And in another remarkable full-circle moment, Karim’s new venture, Revelie Luncheonette, will be located in a space with its own Raoul’s history. This location once housed Raoul’s Boucherie, a butcher shop operated by the Raoul family in partnership with Pat LaFrieda Meat Purveyors during the late 1980s and early 1990s. This connection to the past further cements the Raoul family’s deep roots in the Prince Street neighborhood and the evolving Soho culinary landscape.
Revelie Luncheonette: A New Chapter Near Raoul’s Prince Street
Revelie Luncheonette, named after Karim’s two daughters, is set to be a cozy 20- to 30-seat French American diner. Its design will feature a retro soda fountain counter as a central element, evoking a classic diner feel. The menu will offer approachable and comforting dishes, ranging from omelets to a green chile cheeseburger and a classic bar steak. Beverages will include beer, wine, and soda fountain treats like milkshakes. David Honeysett will helm the kitchen, ensuring quality while maintaining a distinct identity from Raoul’s Prince Street. Karim emphasizes that Revelie “won’t compete with Raoul’s,” but rather fill a niche in the neighborhood, offering a more casual option between high-end dining and typical bar fare.
This vision reflects Karim’s approach as a restaurateur – one who may have initially been reluctant but has undoubtedly become accomplished. He is poised to leave his own mark on the New York dining scene, following in the footsteps of his father and uncle. Karim believes that while the food itself is “the easy part,” the true essence of a successful restaurant lies in its “energy.”
A recent visit to Raoul’s Prince Street confirms that it retains its signature electric atmosphere. This enduring vibrancy gives every reason to believe that Revelie Luncheonette will be Karim Raoul’s own significant contribution to the culinary world, perhaps even becoming the next Soho classic, adding another layer to the rich history of dining on Prince Street.
Raoul’s is currently open daily for dinner from 5 p.m., with brunch service on weekends starting at 11 a.m.
