I Amuse Bouche
ISingle bite, charred leek, cultured cream, rye crumb
Contemporary French · Est. 2014
A table lit for the long evening.
Chef Laurent Béringer fires the hearth six nights a week and sommelier Camille Rousseau keeps the 900-label cellar. The room stays soft until the last guest leaves.
The tasting menu follows the fire, from embered leek to wagyu beef, each course meets flame before the table.
Open hearth kitchen 900-label cellar Lantern Row, NYC
$185 Chef's Tasting
Seven courses by the fire
A seasonal progression built around the hearth, with pairings drawn from the cellar downstairs.
7 courses Pairing opt.
The Menu
Six courses, by the fire.
Our tasting menu turns with the season. The through-line is the hearth: nearly every plate meets flame before it reaches the table.
I 
II Scallop Crudo
IICitrus, sea herbs, brown butter ice
III Foie Gras Torchon
IIIGreen almond, fermented pear, brioche
IV Halibut
IVCitrus, sea herbs, brown butter ice
V Wagyu Beef
VFire-roasted, sour cherry, charred endive
VI Late Honey
VICandied buckwheat, chamomile, bee pollen
Vegetarian and pescatarian paths available. Full allergy accommodation on request.
The Experience
A restaurant, considered slowly.
We built Maison Lumière for the evening that stretches. Every part of the room serves the meal, not the clock.
01
The Open Hearth
A wood and charcoal fire runs the length of the kitchen. We cook close to it, turn by turn, so the room smells of the meal being made.
02
The Cellar Downstairs
Nine hundred labels, mostly old-world, chosen for the table rather than the trophy. The sommelier builds each pairing by hand.
03
Private Rooms
Two candle-lit rooms for twelve. Same menu, quieter air, and a server who stays with your party the whole evening.
04
Chef's Counter
Eight seats at the pass. You watch the fire, hear the tickets called, and meet the cooks between courses.
05
Late Service
The kitchen keeps a short a la carte menu past ten. A glass, a small plate, and the room at its calmest.
06
Wine Dinners
Monthly seated dinners built around one grower, like our March night with Domaine Leflaive. Four courses, four pours, and the importer at the table.
Guest Words
Remembered, not reviewed.
"We booked the chef's counter for our anniversary. Eight seats, the fire in front of us, and a kitchen that spoke to us between courses. It felt private without being staged."
Ana & Mateo Reyes, Manhattan
"The cellar is the real star. Our sommelier pulled a bottle I had only read about and built the pairings around it. We left at midnight and wanted to stay."
Tunde Okonkwo, Brooklyn Heights
"Late service saved a rough week. Past ten, the room went quiet, the small plates came out, and nobody rushed the check. That is rare in this city."
Lia Bianchi, Upper West Side
Straight Answers
Before you sit down.
Before you reserve, read the answers that matter most.
The chef's counter and private rooms book two to four weeks out. The main dining room often has seats within the week, and we release a few each morning.
We ask for smart attire. Jackets are welcome but not required. We turn away no one for lack of one, only for beachwear or athletic gear.
Yes, within reason. Tell us at booking and again at the table. We build alternate courses for nut, shellfish, and gluten restrictions.
The late-service counter seats walk-ins after ten when open. Earlier in the evening we hold the room for reservations.
At dinner, yes, with vegetarian and pescatarian paths. After ten we open a short a la carte menu at the counter.
Reserve
Hold a table for the evening.
Tell us the date, the party, and the mood. We confirm by phone or email, usually within a few hours.
Request a reservation
No obligation. We will confirm the moment we have the seat.
Maison Lumière
44 Lantern Row, New York, NY 10013
Tuesday to Saturday, seatings 5pm to 10pm.