A Table After Dark — Est. 2016
Nocturne
Nine courses, one seating, a room built for quiet drama. Dinner served Tuesday through Sunday, from 5:30 in the evening.
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Nine courses, one seating, a room built for quiet drama. Dinner served Tuesday through Sunday, from 5:30 in the evening.
Nocturne opens when the rest of the city starts to exhale. We cook in the register between dusk and midnight — dishes built for low light, unhurried tables, and the particular honesty that comes out after the sun goes down.
The menu changes with what the water and the fields will give us that week. What doesn't change is the room: dim, close, deliberate — and a kitchen that would rather do four things perfectly than forty things well.
A tasting menu of nine courses, revised weekly against what's in season. Three signature plates from the current rotation, below.
Cold water oyster, green apple verjus, a whisper of horseradish, a single flake of gold leaf.
A48 wagyu seared over binchotan, charred onion soubise, a reduction built over three days.
70% single-origin chocolate sphere, cassis coulis, finished tableside with applewood smoke.
Walnut, brass, and low light — a dining room designed to hold conversation, not compete with it.
The Dining Room
The Bar
Private Room
The Table
Our private room seats up to fourteen behind glass, beside the wine cellar — a fully customized menu, a dedicated sommelier, and a door that closes on the rest of the room.