Bold Flavors

Fire & Smoke

We do not do subtle. Every plate is a statement — wood-fired, spice-rubbed, and finished with something that bites back. This is cooking that refuses to be ignored.

Open Daily 5PM — 11PM 212-555-0199

Signature Dishes

Chef's Selection

Spiciest

Charred Ribeye

48-hour dry-aged, finished over oak with smoked butter and black garlic jus.

$44 Add to Order

Chef's Pick

Sambal Glazed Salmon

Wild-caught, fermented sambal glaze, pickled daikon, crispy shallots.

$36 Add to Order

New

Miso Mushroom Steak

King oyster mushrooms, white miso glaze, sesame gremolata, herb oil.

$28 Add to Order

Starter

Burnt End Tacos

Brisket burnt ends, pickled onion, chipotle crema, corn tortilla.

$18

Starter

Crispy Calamari

Squid ink batter, spicy aioli, lemon, shaved parmesan.

$16

Main

Smoked Pork Chop

12oz bone-in, applewood smoked, bourbon glaze, grilled peach salsa.

$38

Main

Blackened Chicken

Free-range half chicken, Cajun rub, collard greens, cornbread crumble.

$32

Side

Charred Broccoli

Wood-fired, fish sauce caramel, toasted almonds, lime.

$10

Side

Truffle Fries

Double-fried, truffle oil, pecorino, parsley, garlic aioli.

$12

Dessert

Smoked Chocolate Pot

Dark chocolate mousse, hickory smoke, sea salt, olive oil.

$14

Dessert

Burnt Honey Panna Cotta

Brown butter crumble, burnt honey, black sesame, figs.

$13

Our Story

Born in a Back-Alley Kitchen

Black Plate started as a four-burner operation in a Brooklyn basement. No permits. No plan. Just a chef who refused to compromise and customers who refused to leave. Today, we have three locations and the same rule: bold flavors, zero apologies.