Raoul's

Raoul’s was founded by two Alsatian brothers in 1975, the first French bistro in a SoHo neighborhood that was then largely populated by artists’ lofts and galleries. Since then, the surrounding area has become a trendy tourist destination, but the old-school French restaurant remains a local institution serving up one of New York’s finest gourmet burgers.

These acclaimed burgers start with a high-end brisket blend, which are encrusted with cracked black pepper, topped with triple cream St. Andre cheese and doused in a luxurious Cognac-laden au poivre sauce before being tucked into a buttery challah bun (add watercress, cornichons and red onion for the full Raoul’s experience). Sirloin steaks get the same au poivre treatment, and the peppercorn sauce is so good that you can buy it by the bottle. Only 15 lucky patrons could call this burger their own in the restaurant each night and only if they sat at the bar. Now, for the first time ever and in the comfort of your very own home, you can make it your own.