Royal Boucherie New Executive Chef Matt Buehler

Royal Boucherie New Executive Chef Matt Buehler

Photo: Royal Boucherie New Executive Chef Matt Buehler

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Royal BoucheriePhiladelphia, PA - Old City's Favorite Bistro Reopens with New Executive Chef Matt Buehler, formerly of Vetri Cucina, at the helm with a brand new seasonal menu. First reports by The Philadelphia Caller: Royal Boucherie Reopens in Old City


Royal Boucherie Reopens in Old City

Guests can look forward to an enhanced raw bar program, new expansive streetery, sidewalk seating, and an outdoor, off-street, second-floor patio in bloom. The new menu includes a lobster cocktail, shrimp cocktail, East and West Coast oysters, and towering seafood plateaus.

Guest can also look for the return of Royal Boucherie's famed cheese and charcuterie programs with well-curated local and domestic cheeses and house-cured meats.

Small plates will 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 famous 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, exceptional craft beers, ciders, aperitifs, and digestifs.

The new wine program focuses on France's acclaimed classic winemaking regions; the new cocktail program utilizes French ingredients while integrating new cocktail elements.

Royal Boucherie's opening hours of operation will be Wednesday - Sunday from 4-10 pm. Look for expanded hours, including weekend brunch service, in the weeks ahead.

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