Raoul's

"The draw at this longtime French bistro is the burger, even though it’s only available semi-secretly at the bar. Now it’s been added to the regular brunch menu, comprised of a peppercorn-crusted brisket blend, seared in butter, topped with creamy Saint-Andre cheese, watercress, onions, and cornichons, and served on a challah bun with duck-fat fries and cream-and-cognac sauce. Beyond the burger, opt for bistro classics like escargot, pate, endive with lardons and a poached egg, or steak tartare. Great people-watching here." - Robert Sietsema, Melissa McCart

"Nearly 50 years after this French bistro opened in Soho, it’s still not easy to get a reservation. The decor is charmingly eclectic, including tin ceilings and walls, plus a jarringly bright fish tank that divides the dining room. The same goes for the clientele. Squeeze into a white-tableclothed two-top (or better yet, sit at the bar) and you’re equally likely to find yourself beside decades-long regulars, sceney TikTok youth, or Robert DeNiro. The peppercorn-encrusted, watercress-topped burger au poivre is one of the best in the city, but the steak au poivre and frites are great, too. Right up front, a treacherous spiral staircase leads to the bathroom on the second floor—where you’ll sometimes also find a tarot reader." - molly fitzpatrick, willa moore, will hartman, sonal shah, neha talreja

"The burger at Raoul's is unlike any other on this list—because every inch of the patty is encrusted with black peppercorns. If you like black pepper, you'll love this thing. If you don't, you'll still probably enjoy it. Rather than cheddar or american cheese, the burger comes topped with creamy St. Andre cheese (in addition to cornichons and watercress), and the whole thing is intensely buttery. The fries that come on the side are also perfectly crisp and salty, and you should dip them in a side of au poivre sauce." - will hartman, bryan kim, neha talreja, willa moore, kenny yang

"The most important reason to book a brunch reservation at Raoul's is because it's the easiest way to snag one of their elusive, incredible burgers au poivre, which have limited availability on weekdays. The second-most important reason is to order a soufflé pancake. This isn't the gravity-defyingly fluffy Japanese style (see Taiyaki below), but something closer to the offspring of a pancake and a banana tarte tatin, with a pleasantly salty toffee sauce and a beautiful caramelized exterior. The soufflé pancake at Raoul's takes about 25 minutes to prepare, so plan on enjoying your burger first." - carina finn koeppicus, kenny yang, molly fitzpatrick, sonal shah

"If you’re familiar with Raoul’s, it’s probably because of the burger. Topped with watercress and fully encrusted with peppercorns, it’s one of the city’s best, and it’s available in limited quantities every night. But even if you don’t care about burgers, Raoul’s is still a must-visit. The Soho restaurant—around since the ’70s—is always packed, and the scene is one of the most entertaining in Manhattan. Do your best to grab a seat at the bar, where you’ll inevitably wind up talking to a stranger on their fourth martini, or come with a group and sit in the back near the fluorescent-lit fish tank. If the burger is sold out, get the steak au poivre." - bryan kim, willa moore, neha talreja, sonal shah, will hartman