![]() Even better are the paper-thin, copper-colored potato chips, made in-house, that are scattered atop a perfect, towering B.L.T.-thick slices of buttery brioche with crisp bacon, shredded lettuce, tomato, and a horseradish rémoulade. ![]() (There’s also a satisfying veggie melt, with goat cheese, mushrooms, roasted peppers, and spinach.)įries come separately but are worth it, crinkle-cut and slightly Frenchified with a smattering of garlic and parsley. But it’s hard to argue with Revelie’s straightforward patty on a soft white bun, with shredded lettuce, tomato, American cheese, and mayo, or with the oozy patty melt, caramelized onions spilling out from between two crisped, buttered slices of rye sourdough. You might be disappointed to learn that the burger here is not the same as the one at Raoul’s-offered in famously limited quantities, topped with au-poivre mayonnaise, triple-cream Saint-André cheese, watercress, red onion, and cornichon. It’s easy to imagine the menu’s French café standards-a lovely onion tart, accompanied by a lightly dressed mesclun salad a superlative croque-madame a stack of jambon-beurre, the classic ham-and-butter sandwich, displayed under a glass cloche-having been served for decades across the street, if Raoul’s were open for lunch. ![]() With the exception of sriracha (mixed with honey and served with chicken tenders), an Impossible Burger, and a baby-kale Caesar salad, nothing that comes out of the kitchen adheres to recent trends, or indicates ego or pretension on the part of the chefs, David Honeysett and Moussa Thiam. ![]()
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