Royal Boucherie sits in Old City, split between a lively bar and tavern area up front and more formal dining rooms behind it. The space leans dark and atmospheric, with an ornate wood bar anchoring the room. Upstairs, a garden and parlor handle warmer-weather seating and private gatherings.
The kitchen works with whole hogs to build its own terrines and charcuterie, and makes its pasta daily. Produce and meats come from local farms and suppliers. On the menu: Onion Soup Gratinée with gruyère and veal stock, escargots in hazelnut butter, steak tartare with cured egg yolk and black trumpet mushrooms, and a raw bar with oysters and shrimp cocktail. The wine list draws from small independent producers, and the cocktail program uses house-made shrubs, tonics, and syrups built around Philadelphia distillers.
PhillyBite included Royal Boucherie on a list of the city's best. Regulars point to the onion soup as a standout, along with attentive service and the room's elegant, atmospheric feel.
The kitchen works with whole hogs to build its own terrines and charcuterie, and makes its pasta daily. Produce and meats come from local farms and suppliers. On the menu: Onion Soup Gratinée with gruyère and veal stock, escargots in hazelnut butter, steak tartare with cured egg yolk and black trumpet mushrooms, and a raw bar with oysters and shrimp cocktail. The wine list draws from small independent producers, and the cocktail program uses house-made shrubs, tonics, and syrups built around Philadelphia distillers.
PhillyBite included Royal Boucherie on a list of the city's best. Regulars point to the onion soup as a standout, along with attentive service and the room's elegant, atmospheric feel.