Candlelit interior of Maison Noir
Est. MMXVII — Reservations Nightly

An intimate dining experience crafted around flavor & atmosphere.

A modern bistro blending New American creativity with European soul — served by candlelight in a room built for slow evenings.

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New American Cuisine
European Soul
Natural Wines
Candlelit Service
Chef-Driven
Open Kitchen
Seasonal Tasting
New American Cuisine
European Soul
Natural Wines
Candlelit Service
Chef-Driven
Open Kitchen
Seasonal Tasting
New American Cuisine
European Soul
Natural Wines
Candlelit Service
Chef-Driven
Open Kitchen
Seasonal Tasting
Guests dining by candlelight
Room 01 · The Dining Hall
Our Story

A room built for slow evenings, handcrafted plates, and the kind of conversation you can't rush.

Maison Noir began as a love letter to the neighborhood bistro — small rooms, warm light, an open kitchen, and a kitchen brigade that cooks for you the way they'd cook for a friend dropping by unannounced.

Every plate is composed by hand. Every reservation is held like a confidence. Wine is poured generously. Bread arrives still warm. Dinner unfolds, course by course, the way an evening should.

08
Years Open
42
Seats Nightly
1
Michelin Bib
Atmosphere

A room that dims as the night deepens.

The Bar
✦ Tonight

The Bar

12 seats. Backlit bottles. Negronis poured heavy.

Candlelight Service
✦ Tonight

Candlelight Service

Edison bulbs, leather banquettes, hush.

Guests

Stories written, course by course.

4.7
Avg. Rating
2,200+
Reviews
"
We came for a birthday and left feeling like we'd been let in on a secret. Every course was perfect, every gesture deliberate.
Léa M.
Anniversary Dinner
★★★★★
"
The room glows. The dumplings ruined me for all other dumplings. I'm already trying to rebook.
Daniel K.
Repeat Guest
★★★★★
"
A rare place where the service treats your evening like theatre. The wine pairings alone are worth the trip.
Priya R.
Tasting Menu
★★★★★
The Chef

AntoineBeaumont

A decade in Paris kitchens. A summer in Copenhagen. A return to Brooklyn with a single conviction — that a great restaurant is, above all, a generous one.

Antoine cooks from instinct and memory. Mussels from his grandmother's bouillabaisse. Brown butter from his first stage. A roe-crowned cornbread he dreamt up at 2am and refused to take off the menu.

"A plate should taste like someone made it for you on purpose."
Chef Antoine Beaumont plating a dish
Executive Chef
Since 2017
Reservations

Hold the candle for you.

Tables open 30 days in advance. The kitchen welcomes parties of 1 to 6 — anything larger, please write to us directly.

By candlelight · Held for 15 min past arrival