An intimate eighteen-seat counter where wood-fire, wild ingredients and quiet obsession become a single, unforgettable evening.
A rotating cast of dishes built around what arrived that morning — fire, acidity, and restraint on every plate.
Roasted cauliflower, Osetra caviar, brown-butter emulsion.
Cured yolk, horseradish snow, toasted rye.
Braised fennel, saffron beurre blanc, sea herbs.
Wild blackberry, cocoa nib, crème fraîche ice.
"We don't chase trends. We chase the perfect bite — and then we do it again tomorrow."
Every protein meets oak, ember or coal — never a gas flame in sight.
Delivered daily from growers, foragers and day-boats we know by name.
A cellar of low-intervention wines chosen to follow each course, not lead it.
— Chef Élian Roux, Executive Chef & Founder
Warm oak, low candlelight and an open pass — designed so every seat feels like the best one.
This might look like a tiny takeout counter but do not be fooled - u will get the best meal ever. Came here with 3 friends from out of town in search of empanadas venezolanas - literally la comida más rica que…
I found this place by pure chance as I got off the bus at the wrong stop. I went in for directions but chose to stay for a coffee and one of their Empanadas as they looked delicious. I was not disappointed. A…
A small family run cafe. We got the juevos con queso y jamon meal for breakfast x3 and it came with toast and fries and a drink for a great price. I had the cafe con leche, and it was delicious. The…
One seating each night. Tables open 30 days in advance and go quickly.
We'll confirm by email within a few hours. We can't wait to host you.
18 Vestry Street
Tribeca, New York, NY 10013
Get directions
+1 (212) 555·0117
reserve@noir-nyc.com
Private dining available