Keith McNally has been trying for years to replicate what Raoul"s has been doing since 1975--serving first-rate French fare in an authentic bistro setting. Raoul"s timeworn look is the real deal: Authentic antique furnishings, pressed-tin ceilings and walls, black-and-white leather booths, and paintings of female nudes beckon. The food is as seductive as the atmosphere. Magret duck breast is sliced and served over kale and carrot puree, and a thick, charred cut of sirloin smothered in black-peppercorn sauce is tender enough to erase any comers from your memory.
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