Brasserie Noire in Chelsea has revamped its menu to include a larger selection of plant-based dishes. The changes reflect growing interest in vegetarian and vegan options among the neighborhood’s diners. The kitchen retains French-inspired techniques while emphasizing vegetables and grains.

Executive Chef Lila Martinez noted the adjustment is part of a broader effort to reduce the restaurant’s environmental footprint. Signature meat and seafood dishes remain but are accompanied by new choices such as roasted cauliflower with miso glaze and mushroom bourguignon. The restaurant continues dinner service seven days a week.

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