Department of FoodieDepartment of Foodie
From Google Maps reviews.
Chateau Royale is an elegant restaurant with excellent service. The French cuisine, unfortunately lacks. Bread with “Normandy” butter was rather plain, and the butter was not at all special. Foie gras was delicious and the special crab napoleon was very good, but the main courses were disappointing. The sable was swimming in butter and the duck a l’orange was tough and fatty. It’s too bad, my wife and I really wanted to love this place, however we will not return.
At this Greenwich Village carriage house, replete with red banquettes and white tablecloths, a dressy crowd knocks back martinis as strong as lighter fluid. And the chef Brian Young channels the ancien régime with cream, foie gras and Dover sole à la Grenouille. He digs up a recipe for lobster thermidor, and the delicate shellfish suffocates in melted Gruyère.
Fantastic restaurant, and perhaps the best Filet au poivre I've ever had. Definitely a bit pricey, but it's worth it for the quality of food and experience. Excellent martini, and a great focused wine list as well.
From the Jan 15, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food wasn't cooked to its required safe temperature.
Hot food was held below 140°F, cool enough for bacteria to grow.