Raoul's in New York: Dining Posted July 30, 2006 Although overpriced the meal I had was memorable. I started with the Beluga caviar, probably some of the last I or anyone else in America will have for a while. Next was the Seared Foie with mustard, cocoa nibs, and cassis puree the cocoa nibs worked surprisingly well with the Foie my only complaint was that the dish was served luke warm. I was then brought a comped dish of there signature ricotta gnocchi with braised oxtail and English peas, in concept the dish could work but I found the peas to overpower the dish and make it taste to “green”. I finished up with the Wagyu (yes the properly call it Wagyu not Kobe) Duo Short rib and Sirloin with a carrot puree, well they know how to cook there meat here the Sirloin was a perfect rare –plus and the short ribs where fork tender. A simple dish but great ingredients and a good chef equal a great dish. This was all complimented by more wine then I can remember at one point there where 4-5 glasses in front of me it helps to be good friends with the sommelier (thanks Robert).