Maison Noir Reserve

About Us

Who we are as a company, how the business actually makes money, and who to email about what.

The company

Maison Noir is the trading name of Maison Noir Hospitality LLC, a Delaware limited liability company registered on February 2, 2016 and headquartered at 118 Hudson Street, Suite 2, New York, NY 10013. It is owned by its two founders, Isolde Renard and Tobias Lindqvist, and by eleven employees who hold equity through a profit participation plan opened in 2022. There is no outside investor and no private equity involvement.

The company operates three restaurants, one first party delivery operation, one events and catering business and a small retail line. It employed 118 people as of July 2026. It is not a franchise, it does not license its name, and there are no further openings planned.

  • Legal nameMaison Noir Hospitality LLC

    • Delaware LLC, registered February 2, 2016

  • Headquarters and mailing address118 Hudson Street, Suite 2

    • New York, NY 10013, United States

  • Main telephone+1 (212) 555-0142

    • Answered 11:00 AM to 11:00 PM Eastern, Tuesday to Sunday

  • General email[email protected]

    • Replied to within one business day

  • Employees118

    • Across three cities, as of July 2026

  • OpenedApril 12, 2016

    • Tribeca, with twenty six seats

How the business works

Seven revenue lines. The share of 2025 group revenue is given for each so you can see what this company actually is.

  • Dine-in tasting menus58% of revenue

    • Three dining rooms, four menu lengths from $165 to $395
    • Reservation tiers with published deposits, held against the final bill
    • Reservations and tiers

  • Beverage17% of revenue

  • Private events and catering11% of revenue

    • The Salle Noire private room, buyouts and off site catering
    • Three packages at $95, $145 and $225 per guest with published minimums
    • Packages and minimums

  • Noir at Home7% of revenue

    • First party pickup and delivery ordered on this site
    • Third party marketplace listings on DoorDash, Uber Eats and Caviar
    • Order online

  • The Noir Pantry6% of revenue

    • Black garlic and koji sauce, Noir Roast beans, smoked salt, cookbook, apron
    • Buy from the Pantry

  • Gift cardsTiming, not revenue

    • Recognised when redeemed rather than when sold, so they are not counted above
    • Gift cards

  • Cellar Club1% of revenue

    • Free loyalty program. The one percent is the two annual cellar dinners
    • The Cellar Club

Percentages are of 2025 group revenue and are rounded. Gift cards are excluded because a gift card sale is a liability until somebody eats.

Dark crusted loaves and jars arranged on a wooden shelf in low light.
The Pantry shelf by the host stand at Tribeca.

The Noir Pantry

Six products, all of them things we already make or blend for the restaurants. We started selling the black garlic and koji sauce in 2023 after four years of guests asking, and it now accounts for more of our retail revenue than everything else combined. Buy them at the host stand, or add them to any Noir at Home order.

  • Black Garlic and Koji Sauce, 250ml$19

    • Fermented ninety days in the Hudson Street cellar
    VGGF

  • Noir Roast Coffee Beans, 12oz$24

    • Roasted in Red Hook every Tuesday, whole bean
    VGGF

  • Ember Smoked Sea Salt, 100g$16

    • Cold smoked over binchotan for six hours
    VGGF

  • Noir: Nine Years of Menus$48

    • 288 pages, sixty recipes scaled for a home kitchen

  • Waxed Canvas Apron$65

    • Made in Pennsylvania to the pattern our cooks wear

  • Beeswax Dining Candle, pair$52

    • Poured for us in Vermont. The ones on the tables

Where the food comes from

We buy from about thirty suppliers across the three cities. These are the ones whose names appear on menus, which means they are the ones you have a right to know about. Fish is bought whole and daily from Montauk in New York, from the Chesapeake for Georgetown, and from Half Moon Bay for Nob Hill. Meat comes from four farms: Liberty Ducks in Sonoma County, Elysian Fields for lamb, Flying Pigs Farm for pork, and a single American wagyu programme in Idaho.

Produce is regional and seasonal by necessity rather than as a marketing position. In New York that is Rhinebeck and Ulster County from April through November, and storage crops plus our own ferments from December through March. Cheese is entirely American farmhouse, from Jasper Hill in Vermont, Cypress Grove in California and Rogue Creamery in Oregon, with one imported Comté we are not willing to give up.

We are not certified organic and we do not claim to be. Some of our farms are certified, some are not, and several of the best ones have decided the paperwork is not worth it for their scale. We would rather name the farm than print a logo.

Our story and the chef Contact the right person