A short, sharp menu over live fire and a cellar of low-intervention wine. Dinner Tuesday through Sunday, and the whole room is yours if you want it.
Everything touches the hearth: embers, smoke, and a little char on purpose.
The menu turns with the market. What's best that morning is what's on the pass.
A tight list of low-intervention bottles, plus pours our somm is excited about.
Maison Noir started as a supper club in a borrowed kitchen: twelve seats, one hearth, whatever the market gave us that morning. The room got bigger; the idea didn't. We still cook over wood, still write the menu the day you eat it, and still know most guests by name.
Chef Élise Rauch, formerly of Maison Vert & The Coal Room.
Eight seats at the pass. A seven-course tasting cooked an arm's length away, paired the whole way through.
The full room, yours for the night: birthdays, launches, long lunches that run late.
Tell us what you are planning and we will come back with dates that work. Requests like these are worth chasing, so they go straight to the owner by text and email the moment they land, not into an inbox nobody opens until Monday.
What for
Guests
No card needed to ask. We confirm the date first, then take a deposit.
"The ribeye is the best thing I've eaten this year, and booking took ten seconds. They texted to confirm and remember our table by the fire."
"Did the chef's table for my partner's birthday. Seven courses, front row to the fire, every wine spot-on. Booked and paid the deposit from my phone."
"They flagged my gluten allergy from the booking note before I even sat down. Whole menu re-tagged for me. That's care you can taste."