Forbes: Maison Nur Opens In New York
“Once you enter the week old Maison Nur, you’re very much in its own unique world: an everything everywhere all at once design, florid and fanciful, infused with music, serving refined but boundary-pushing uptown French food tweaked with American touches.”
“once you enter the week old Maison Nur, you’re very much in its own unique world: an everything everywhere all at once design, florid and fanciful, infused with music, serving refined but boundary-pushing uptown French food tweaked with American touches.”
New York Times: Maison Nur
Midtown and the Upper East Side are no longer the sole hotbeds of top-of-the line French dining in New York.
“Midtown and the Upper East Side are no longer the sole hotbeds of top-of-the line French dining in New York.”
Michelin: July in New York City? Here's Where to Eat
“Chef Richard Farnabe, a veteran New York chef with stops at Daniel, Jean Gorges, and the offices of Tommy Hilfiger, is leading the kitchen at Maison Nur, a newly opened French-American fine dining spot in the Lower East Side.”
“Chef Richard Farnabe, a veteran New York chef with stops at Daniel, Jean Gorges, and the offices of Tommy Hilfiger, is leading the kitchen at Maison Nur, a newly opened French-American fine dining spot in the Lower East Side.”
Eater: Refined Food on the Bowery
Even in a city with high-end restaurants as flashy as New York’s, Maison Nur stands out for its opulent design. The outstanding bar program will keep the party-hearty crowd pleased, and the dinner menu, while it has the occasional miss, offers plenty of creatively realized winners — in particular, the meat entrees, the desserts, and anything with caviar on it — for more discerning palates.
“Even in a city with high-end restaurants as flashy as New York's, Maison Nur stands out for its opulent design. The outstanding bar program will keep the party-hearty crowd pleased, and the dinner menu, while it has the occasional miss, offers plenty of creatively realized winners - in particular, the meat entrees, the desserts, and anything with caviar on it — for more discerning palates.”