Maison Noir Reserve

Gallery

Photographs of the rooms, the kitchen and the plates. Every image is a licensed stock photograph rather than a picture of a specific Maison Noir dish, and the captions say what each one is standing in for.

The rooms

A narrow dining room with dark walls and closely spaced tables lit by single candles.
Tribeca at 5:10 PM, twenty minutes before the doors open.
Set tables with folded napkins and wine glasses in a dim dining room.
The pass side of the Tribeca room, set for the first seating.
A brick walled dining room with pendant lights over white linen tables.
Georgetown, in the 1847 coach house.
A counter lined with stools and glassware in front of an open kitchen.
Nob Hill, where every seat faces the kitchen.
A table laid with several small plates and glasses, seen from above.
A four top mid service, photographed from the mezzanine.
A dark bar with bottles backlit on glass shelves and a bartender at work.
Bar Noir, which opens ninety minutes before the dining room.

The plates

Single dishes, deep shadow, no props. This is how the food is photographed for the archive and it is how it looks in the room.

A white fish fillet with crisp skin and green herb oil on a dark ceramic plate.
Turbot, brown crab beurre blanc.
A plated fish course with dark glaze and herb oil photographed from above.
Monkfish, squid ink jus.
Slices of seared meat fanned on a dark board beside a spoonful of sauce.
Dry aged duck, twenty one days.
A composed plate with vegetables and sauce on a dark textured surface.
Fire roasted beet, ash and yogurt.
A dessert with chocolate and cream elements plated on a dark surface.
Guanaja tart, olive oil, Maldon salt.
Opened oysters arranged on crushed ice on a dark tray.
Kumamoto oysters, dressed with frozen mignonette.

The kitchen and the cellar

A cook finishing a plate with tweezers at a stainless pass under a single lamp.
The pass, forty minutes before service.
Glass jars of dark ferments on a steel shelf in a dim cellar.
The fermentation room, twelve degrees all year.
A cook writing on paper at a stainless bench with knives laid out.
The menu being written, about 11:30 AM.
Two cooks working side by side under low kitchen lighting.
Fish station and garde manger, mid prep.
Dark crusted loaves of bread cooling on a wire rack.
Walnut bread, baked at 2:00 PM for the cheese course.
A pastry cook piping small desserts onto a tray.
Pastry, building the mignardises.

The menus behind these plates

Every dish photographed above belongs to one of these four menus. Prices are per guest, in US dollars.

  • Le Noir, nine courses$255

    • The dining room menu, about two and a half hours

  • Le Court, five courses$165

    • Weeknights and Sunday, about ninety minutes

  • Vegetal Noir, nine courses$235

    • Fully plant based, cooked on its own station
    VG

  • Chef's Table, sixteen courses$395

    • Tribeca only, eight seats at the kitchen counter
Read the full menu See it in person

All photographs on this page are licensed stock images used to represent our cooking. They are not photographs of specific Maison Noir dishes, and we say so rather than implying otherwise.