The Royal operates as two restaurants in one room: a coffee shop and breakfast/lunch spot that gives way to a cocktail bar and kitchen as the day goes on. It's the work of owner Paul Carlson, previously of Lulu's Winegarden, and the kitchen runs off a wood-burning grill for much of the day's cooking.
Morning and midday food leans on arepas and eggs — the Chorizo & Egg Arepa, Calentado with rice, potatoes, peas, egg, and sausage, and an Avocado, Egg & Cheese built on heirloom tomatoes. Lunch adds a Grilled Chicken Sandwich with mojo marinade and the Royal Bowl with cilantro lime rice and black beans. Starters like Crab Masa Beignets with smoked chili shrimp aioli carry into the evening menu. The kitchen also makes its own biscuits, cheese spread, chorizo, and preserves in house.
The restaurant has built a following for its Colombian-leaning cooking and its look, and regulars treat it as a fixture for both coffee runs and evening drinks. Michelin selected The Royal in its 2025 guide.
Morning and midday food leans on arepas and eggs — the Chorizo & Egg Arepa, Calentado with rice, potatoes, peas, egg, and sausage, and an Avocado, Egg & Cheese built on heirloom tomatoes. Lunch adds a Grilled Chicken Sandwich with mojo marinade and the Royal Bowl with cilantro lime rice and black beans. Starters like Crab Masa Beignets with smoked chili shrimp aioli carry into the evening menu. The kitchen also makes its own biscuits, cheese spread, chorizo, and preserves in house.
The restaurant has built a following for its Colombian-leaning cooking and its look, and regulars treat it as a fixture for both coffee runs and evening drinks. Michelin selected The Royal in its 2025 guide.