Dan's Le Noir

246 W 38th St New YorkNY10018
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Description

Since 2010 the company has been providing Retail - French Restaurant.
by dandb on March 05, 2015 from dandb

Editorial Reviews

Scare Your Loved One to Death This V-Day at Dans le Noir:
Are regular Valentine's Day reservations just a little too normal for you and your boo? Is abject terror your preferred aphrodisiac? Do you just not really want to see your date on Valentine's Day? Then boy-oh-boy does New York's dining-in-the-dark sensation Dans Le Noir have a deal for you.
by eater on February 11, 2013 from eater
Dine in the dark, fed international cuisine intended to dazzle the other four sense by unseen hands.
by nyc on November 09, 2012 from nyc
Dining in the pitch dark, while you are being served by waiters who are blind or visually impaired, is the concept that Edouard de Broglie established for the Dans Le Noir? restaurants in Europe. In the New York version, guests enter a large lighted bar and reception area where they store any luminous items in lockers and select from various menu categories, like seafood, but are not told...
by nytimes on April 08, 2012 from nytimes
Has to be seen to be believed. Actually, make that not seen to be believed. Large modern-industrial space offers up seasonal menus and all the pitch darkness you want for free. Blind staff act as both servers and guides, because you’ll be dispensing with your visual cortex for the evening. Choose between vegetarian, fish, or meat and cross your fingers, as menus are “surprise” prix fixes. Fully...
by blackbookmag on March 28, 2012 from blackbookmag

Information from the business

From OpenTable: WELCOME TO A WORLD OF SENSES !Dinner in the total darkness, guided and served by blind people, is a unique experience that changes our perception of the world by reversing points of view. A visit to Dans le Noir ? is not just dinner, it is a sensorial, social, and human experience. First, your senses will be awakened, as you are allowed to completely re-evaluate your perception...
by menuism on April 27, 2012 from menuism