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.
The menu online is not updated. The "parrilla para 2" is $25 more expensive than on the website. The food is ok, not the best I tried. Great variety of Argentina products and deserts are good, but the…
Overpriced! 26.72 for a vacio sandwich that comes with NO FRIES and a coke can. The sandwich is sad looking, the steak as thin as a Palomilla and the steak was cold to the touch ( I live 5 minutes away ) but…
The family had lunch there today. Very pricey for five adults it was $180.00, but the food was plentiful, and fantastically good. I did not mind paying $$$$$ for it. They service was good, but they forgot 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