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Rex at the Royal Launches Full Café Service and Chic Streetside Dining

Rex at The Royal, Philadelphia’s sexiest new destination for Lowcountry fare housed in the historic and newly rejuvenated Royal Theater, has expanded its business operations to include full café service and chic streetside dining, with wine and beer from the robust bottle shop now available for both dine-in and takeaway. Opening hours will span Tuesday through Sunday from 9am to 3 pm (followed by standard restaurant hours of 5 to 10 pm).

Streetside Dining at Rex at the Royal (Photo: Lexy Pierce)

The bright and airy café at Rex at The Royal, located adjacent to the sprawling turquoise top bar, will offer a full menu of coffee beverages all made with Green Street Coffee, including drip coffee, lattes, iced drinks and the like, with alternative milks and seasonal syrups (think pumpkin spice and lavender!) available.

The extensive menu of made-to-order café-style dishes, crafted by long-time Charleston resident Executive Chef Aaron Paik and made to reflect the Southern cuisine of the broader dinner menu, showcases a bevy of breakfast items including hot breakfast sandwiches, as well as light bites including pastries and parfaits. Lunch offerings feature Rex staples such as the Oysters on the Half Shell ($18), Carolina Pulled Pork Sandwich ($13), the Hot Dipped Chicken Biscuit ($10) and more, all of which can be enjoyed both indoors and outside on the sunny sidewalk seating.

“From offering coffee and breakfast sandwiches to-go for our neighbors on their way to work, to serving oysters and champagne for a leisurely lunch, we look forward to expanding our offerings to go beyond dinner service,” said Paik. “Now, we have excellent food and drinks to offer at any time of the day.”

Full café service now available at Rex at the Royal (Photo: Lexy Pierce)

See below for café menu highlights, with more offerings available on-site:


Biscuit Breakfast Sandwich ($7) — Choice of pimento cheese or cooper sharp. Add bacon or pork roll + $2, or country ham + $3

Mushroom & Potato Taco ($8) — Wilted greens, avocado salsa

Pecan Granola Parfait ($8) — Pequea valley yogurt, sorghum syrup, seasonal fruit

Iced Cinnamon Roll ($4)

Maple Beignets ($6)


She Crab Soup ($11) – Crab roe, sherry

Accra Fritters & Hummus ($9) – Conch pea hummus, crudite

Grain Bowl ($11) — Farro piccolo, field peas, avocado, corn, okra, fried onions, peanut vinaigrette

Market Salad ($9) – Add chicken +$7, add shrimp +$8

Oysters on the Half Shell ($18) — Housemade hot sauce, cucumber mignonette

Carolina Pulled Pork Sandwich ($11) — Carolina BBQ sauce, slaw, brioche bun

Hot Dipped Chicken Biscuit ($10) — Pickles, cooper sharp cheese

Pimento Grilled Cheese ($9) — Pickles, sourdough, vegan pimento available upon request

French Fries ($6)

With breakfast and lunch, guests can indulge in a robust menu of popular American wines by the glass and cocktails available via counter service; in addition to bottles of wine and local beer by the can or bottle available from the hands-on bottle shop. The café beverage menu will maintain a rotating roster of seasonal cocktails and wines by the glass. Current seasonal beverages include the Puddle Wonderful ($14), crafted with rye whiskey, strawberry-rhubarb syrup, lemon, and an Aperol Spritz ($11), made with Aperol, lime, and sparkling wine.

“One of the best things about the beverage menu in the café is that it’s going to be constantly rotating,” said Joshua Scheid, Bar Manager. “Guests are going to be able to enjoy batched signature cocktails, constantly changing wines by the glass, our favorite local beers and more, now in our new outdoor dining area.”

Rex at The Royal, the impressive 7,000 square feet glow-up from its original concept, is distinguished by a sprawling dining room, massive turquoise top bar, and mezzanine, serving as a hub for the tight-knit community cultivated just doors away at the original Rex 1516 location. The newest concept from Sojourn Philly looks forward to participating in the cultural and culinary rejuvenation of South Street following challenges presented by the past year and a half.

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