Maison Noir Reserve
A single plated fish course with dark glaze and herb oil, photographed from above under low light.

Maison Noir

Nine courses. Three cities. One seating at a time.

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One menu, written the morning it is served

Maison Noir opened on Hudson Street in the spring of 2016 with twenty six seats and a single decision: no à la carte in the dining room. Chef Isolde Renard writes the menu each morning after the fish arrives from Montauk and the produce comes down from Rhinebeck, then the kitchen cooks it for one service and writes it again tomorrow.

Nine years later there are three rooms, in Tribeca, Georgetown and Nob Hill. All three cook the same way. None of them cooks the same thing.

This evening in Tribeca

Le Noir, nine courses

A partial reading. The full menu changes with the market and is published in the room on the night you dine.

  • Oyster in Its Own IceCourse I

    • Kumamoto oyster, Puget Sound
    • Frozen mignonette, green apple, sea fennel

  • Hokkaido Scallop CrudoCourse III

    • Raw scallop sliced against the grain
    • Brown butter dashi, finger lime, nasturtium

  • Ember-Roasted MonkfishCourse V

    • Cooked on the bone over binchotan
    • Squid ink jus, cuttlefish ribbons, wild garlic

  • Dry-Aged Duck, Cherry and BeetrootCourse VII

    • Liberty duck, aged twenty one days in our cabinet
    • Sour cherry, coal-roasted beetroot, duck jus

  • Black Sesame SouffléCourse IX

    • Baked to order, twelve minutes
    • Burnt honey ice cream, sesame praline
    VN

Le Noir, nine courses $255

Read the full menu
A cook in a dark apron finishing a plate with tweezers at the pass, hands lit from one side.
The pass at Tribeca, forty minutes before the first seating.

Eight seats at the kitchen counter

The chef's table is a marble counter set into the Tribeca kitchen. Fourteen to sixteen courses are handed across it by the cook who made them, which means the tasting runs closer to three and a half hours and includes work the dining room never sees: the trimmings course, the fermentation flight, whatever the brigade argued about that afternoon.

It seats eight people a night, in two parties of four or one of eight. Booking is a separate tier with a larger deposit because the kitchen buys for it specifically.

Chef's Table, sixteen courses $395

Reservation tiers and deposits

Three rooms

Each kitchen buys from its own region, so the menus differ by city. Hours differ too.

A narrow dining room with dark walls, small tables and a single candle on each.

Tribeca

118 Hudson Street
New York, NY 10013

  • Tue to Thu5:30 to 10 PM

  • Fri and Sat5 to 11 PM

  • Sunday5 to 9:30 PM

Tribeca details

A dining room with exposed brick, low pendant lights and set tables seen from the doorway.

Georgetown

3251 Prospect Street NW
Washington, DC 20007

  • Wed to Sun5 to 10 PM

  • Sunday lunch11:30 to 2 PM

  • Mon and TueClosed

Georgetown details

A restaurant counter with stools and glassware, lit warm against a dark ceiling.

Nob Hill

1215 Taylor Street
San Francisco, CA 94108

  • Tue to Sat5 to 10:30 PM

  • Bar from4 PM

  • Sun and MonClosed

Nob Hill details

Everything we sell, and what it costs

Prices below are the prices you pay. Tax is added at checkout and shown before you confirm. There are no booking fees and no service charge on parties of five or fewer.

  • Le Noir, nine courses$255

    • Dining room tasting menu, about two and a half hours
    • Wine pairing $165, reserve pairing $310

  • Le Court, five courses$165

    • Weeknights and Sunday only, about ninety minutes
    • Wine pairing $95

  • Vegetal Noir, nine courses$235

    • Fully plant based, cooked on its own station
    VG

  • Noir at HomeFrom $68

    • First party pickup and delivery, ordered on this site
    • Delivery $6.95, free over $85 within three miles

  • Private events and cateringFrom $95

    • Per guest, three packages, minimums published
    • Salle Noire buyout from $6,500 in food and beverage

  • Gift cards$50 to $2,000

    • No expiry date, no dormancy fee, no activation fee

  • The Noir Pantry$16 to $65

    • Black garlic koji sauce, Noir Roast beans, smoked salt, cookbook

  • Cellar Club rewardsFree to join

    • One point per dollar, 250 points becomes a $25 credit

From the Journal

Longer pieces from the kitchen, written by the people doing the work.

All Journal entries

Reservations open sixty days ahead

Tables are released at 10:00 AM Eastern on the first of each month. Cancellations reopen throughout the week, so the list is worth checking twice.

Reserve a table Order Noir at Home