Dinner, done in the dark & the light.
An intimate dining room, a seasonal tasting menu, and a wine list built one vintage at a time. Noire is candlelight, slow evenings, and food worth returning for.
Cooking that answers to the season, not the trend.
Every plate at Noire begins at the market, not the menu. Our kitchen reworks its offering week to week, chasing what's ripe, what's local, and what deserves the plate — then pares it back until only the essential remains.
The result is food that feels inevitable: a handful of components, precisely cooked, served without ceremony but never without care.
Our StoryA few reasons to come back
What guests notice first
Seasonal Tasting Menu
Five or seven courses, changed monthly, built around what our farmers and fishmongers bring us that week.
A Room Built for Conversation
Low light, generous spacing between tables, and a soundtrack pitched under the hum of the room, not over it.
A Cellar Worth Exploring
Over 200 labels, half by the glass, chosen by our sommelier to move with the menu, not sit beside it.
“Noire doesn't shout for attention. It just quietly serves some of the most honest food in the city.”— The Weekend Table
Tables are limited by design
With only 42 seats, we recommend booking ahead — especially for Friday and Saturday evenings.