Tribeca, New York · Eleven Tables Only

Where the evening
holds still, precisely.

A single tasting menu, timed to the minute a dish is at its peak. No music louder than conversation, no course rushed to make room for the next reservation.

Reserve a Table View the Menu
A single candlelit table glowing amid Meridian's dimly lit dining room
Our Philosophy

A meridian is the exact moment the sun stands highest: not a season, not an hour, a single instant. We built a restaurant around that same idea of peak timing.

Meridian opened in 2016 in a converted print house on Voss Lane, with one dining room, two seatings a night, and a kitchen that answers to the produce rather than the clock. Fish is bought by the boat, not the order guide. Vegetables come from three growers within ninety minutes of the door, and the menu changes when they say it should, not when a season starts on paper.

Every dish on the tasting menu is served at the exact minute it was designed for: the sauce reduced to a specific viscosity, the fish rested for a specific number of minutes, the bread pulled from the oven for the table already seated. Precision, here, is a form of hospitality.

11Tables Nightly
9Courses, One Menu
2016Est. on Voss Ln.
Signature Dishes

Four plates the kitchen
is asked about most.

Sliced duck breast with berry reduction, plated at a dimly lit table
Chef's Recommendation

Aged Duck, Burnt Honey, Sour Cherry

28-day dry-aged, rendered slowly, finished tableside.

Crispy-skin turbot fillet in amber broth on a white plate
Line-Caught

Turbot, Brown Butter, Verjus

Landed off Montauk within thirty-six hours of service.

Beet carpaccio with citrus, greens, and toasted almonds on a matte grey plate
Winter Only

Roasted Beet, Goat Cheese, Walnut

Whole-roasted, whipped chèvre, toasted walnut, aged sherry vinegar.

Sliced dry-aged ribeye with pea purée, herbs, and jus on a white plate
Table-Carved

38-Day Ribeye, Bone Marrow Jus

Carved at the table, one portion per booking.

The Experience

Three rooms, one rhythm.

The dining room, the cellar, and the chef's table each run at their own pace, but all answer to the same idea: nothing is rushed to fit a schedule.

A single candlelit table glowing amid Meridian's dimly lit dining room

The Dining Room

Eleven tables and a single low light source per table. No overhead glare, ever.

The Cellar

Wine, kept honest.

Six hundred labels, weighted toward small growers over famous names. Our sommelier pours what fits the dish that night, not the deepest margin.

Private Dining

One table, one room.

A single private room off the main dining floor, seating up to eight, with its own tasting sequence built around your evening.

Red wine being poured into a glass at the table

Wine Service

Poured at the table, decanted where it matters, never rushed between courses.

Chef Elias Voss in the Meridian kitchen E. Voss
Meet the Chef

Elias Voss

Elias spent eleven years cooking in kitchens across Lyon and Copenhagen before opening Meridian in 2016, his first restaurant as chef-owner. His training was in classical French technique; his instinct, sharpened in Copenhagen, was toward restraint.

He still writes the night's timing sheet by hand before service: the minute each course should leave the pass, adjusted for how the produce came in that morning. It's the closest thing the kitchen has to a philosophy: cook to the ingredient's moment, not the clock on the wall.

2023Downtown Culinary Circle: Chef of the Year, Finalist
2019Featured in the New York Tasting Notes annual dining guide
2016Opened Meridian on Voss Lane after eleven years abroad
The kind of meal that resets your sense of what a restaurant can do with restraint. Nothing arrived a minute early or late.
Dining Guest, Tribeca
The turbot course alone justified the trip downtown. Quiet room, quieter service, and not a single wasted gesture.
Dining Guest, Upper East Side
We celebrated an anniversary in the private room. The pacing felt built around us specifically, not a set schedule.
Dining Guest, Brooklyn Heights
Reservations

Book your table.

Seatings run nightly at 5:45, 6:00, 8:30, and 8:45. Parties of nine or more, please call the dining room directly.

SeatingsTue – Sat, two per evening
DressSmart, no requirement enforced
Phone(212) 555-0139
You will receive a confirmation by email.
Reservation requested. We're holding your table. A confirmation email is on its way — please check your inbox shortly.
Visit

Voss Lane, Tribeca.

Address

118 Voss Lane
New York, NY 10013

Hours

Tuesday – Saturday, 5:30 PM – 11:00 PM
Closed Sunday & Monday

Parking

Valet available after 5:30 PM at the Voss Ln. entrance.

Contact

reservations@meridian-nyc.com
(212) 555-0139