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.
I had the pleasure of trying the tacos flautas, pupusas, and pollos con tajadas, and everything was absolutely delicious! The tacos flautas were perfectly crispy, with a flavorful filling that hit all the…
Amazing food. You have to order the Pupusas. 10/10 recommend. Friendly service too!
The truck is permanently closed. I ordered online on their webpage and when I went to pick it up, people from other food trucks told me it was closed. I was charged anyway from them.
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