Sel Noir approaches the chophouse tradition with an elevated, almost theatrical sense of dining. Opened in late 2023, the restaurant leans into premium cuts—think dry-aged tomahawks and Wagyu striploins—paired with a sharp selection of seafood, from black salt-cured salmon to a towering shellfish platter.

The menu doesn’t skimp on indulgence, offering decadent sides like truffle parmesan fries and gratinéed mashed potatoes. The space itself is moody and intimate, with a refined cocktail program that matches the precision of the dishes. While the price point sits on the higher end, the attention to detail—from the plating to the service—aims to justify it.