Hand-Dived Scallop
Seared scallop, brown butter, cauliflower, toasted hazelnut.
An intimate culinary sanctuary in the heart of the Arts District — seasonal tasting menus, a quietly brilliant cellar, and service that anticipates every desire.
Every plate is a composition — balancing texture, aroma, and visual drama. We source from trusted regional growers and let each ingredient speak with clarity.
Menus that trace the rhythm of the harvest, rewritten as the seasons turn.
Over four hundred labels, from storied estates to quiet discoveries, paired by hand.
Attentive yet invisible — an evening paced to let every course breathe.
A glimpse of the à la carte — each dish built around a single ingredient at its peak.
Seared scallop, brown butter, cauliflower, toasted hazelnut.
Rosemary jus, confit leg, roasted parsnip, blackberry.
70% ganache, salted caramel, cocoa tuile, crème fraîche.
"The finest meal we have had in a decade. Every course was a small revelation, and the sommelier's pairings were flawless."
"Candlelight, hushed conversation, and plates that look like art. Lumière Noire turns dinner into an occasion."
"Impeccable from the first greeting to the last petit four. The tasting menu is worth every moment of the evening."
"A rare restaurant that understands restraint. Nothing is overdone — every element earns its place on the plate."
Tables are released thirty days in advance and fill quickly. Secure yours and let us take care of the rest.