Royal Boucherie is Back in Old City With a New Seasonal Menu and More Outdoor Seating!
Royal Boucherie is Back in Old City With a New Seasonal Menu and More Outdoor Seating!
Royal Boucherie is back! Old City’s lively neighborhood bistro reopens on Thursday, April 8 with new Executive Chef Matt Buehler at the helm, formerly of Vetri Cucina, as well as a new seasonal menu, new expansive streetery and sidewalk seating, and its outdoor, off-street, second-floor patio in bloom.
Guests can look forward to an enhanced raw bar program including lobster cocktail, shrimp cocktail, East and West Coast oysters, and towering seafood plateaus. Additionally, Royal Boucherie’s famed cheese and charcuterie programs are back with well-curated local and domestic cheeses and house-cured meats.
“One of the things that attracted me to Royal Boucherie was its charcuterie program,” said Chef Matthew Buehler. “We’re expanding that programming with smoked duck breast, pork rillettes and fresh sausages,” he said. Royal Boucherie will now use meats sourced from Philadelphia-based Primal Supply Meats. “Working with the charcuterie program has been the most fun, but we’re just thrilled to reopen the doors and welcome guests back into the restaurant.”
Small plates include Foie Gras Torchon with candied kumquats, Steak Tartare, Day Boat Scallop with bone marrow and spinach, Pork Terrine, Onion Soup Gratinée with Cognac and Gruyère, and Royal Boucherie’s popular Escargot with Chartreuse and hazelnut. Large plates include Olive Oil Poached Cod in red wine with lentils, Chicken Cassoulet with garlic sausage and pancetta beans, Grass-Fed Butcher Steak Frites, Spaghetti with Fruits de Mer, and Grass-Fed Rib Eye (for two) with chicory and anchovy.
Desserts come in the way of classic Crème Caramel, Lemon Meringue Tart, and Warm Chocolate Cake with hazelnuts and vanilla ice cream as well as sorbet and ice cream du jour.
Royal Boucherie boasts an industry-leading bar program of craft cocktails, a French-forward wine list, and exceptional craft beers, ciders, aperitifs, and digestifs.
“We’re excited to see the light at the end of the tunnel” said General Manager Valerie Brown. “As we move into the warmer months there’s a real feeling of optimism. We were able to offer vaccinations to all of our employees. Among many things, we’ve been working hard on our new cocktail program and expanding our wine list. It’s now a Francophile’s dream. There are more French wines than ever, representing a wide swath of terroir. Additionally, we also put a lot of work into our second-floor deck and streetery.”
While the new wine program puts a focus on the acclaimed classic winemaking regions of France, Royal Boucherie’s wine list now also includes emerging regions. Three new additions to the wine list include:
- Domaine Philémon, ‘Croix d’Azal’, 2019, Gaillac, France
- Domaine Grosbot-Barbara, ‘La Chambre d’Edouard’
- Château Pradeaux, ‘Bandol Rosé’
Royal Boucherie’s new cocktail program utilizes French ingredients, while integrating new cocktail elements. The new French Maid cocktail uses cognac as a base and then incorporates fresh cucumber, mint, and the Caribbean liqueur, Velvet Falernum, to create a refreshing experience, perfect for drinking on Royal Boucherie’s lush patio. Contrasting, the À La Philly is the perfect assimilation of the vivacious cities of Philadelphia and Paris. Using rye whiskey from local producer, Boardroom Spirits, absinthe from Philadelphia Distilling, and the classic French spirit Benedictine, this booze-forward cocktail is meant to wake up your senses and engage your palate.
Royal Boucherie’s opening hours of operation will be Wednesday – Sunday from 4-10pm. Look for expanded hours, including weekend brunch service in the weeks ahead.
Going beyond state and city guidelines, all safety precautions will be taken on-site by all employees and guests. A strict mask policy will remain active until further notice.
