Est. 2019 — New York City
A ten-course journey through contemporary American cuisine, guided by locally sourced ingredients and classical technique.
Our Philosophy
At Obsidian, Chef Marcus Ellery treats the dining room as a canvas. Each dish emerges from months of research, forged from relationships with Hudson Valley farms, Atlantic fisheries, and artisan producers who share our devotion to the extraordinary.
We offer a single seating each evening — unhurried, intentional, unforgettable.
The Obsidian Experience
Every ingredient is traced to its origin. We partner with 22 farms within 150 miles of our kitchen, honouring the seasons without compromise.
Our 800-label cellar spans three continents. Head Sommelier Claire Voss pairs each course with precision, from Old World Burgundy to natural cuvées.
Twelve covers each evening. Our team of eight ensures every guest is unhurried, every detail attended to, every occasion remembered.
Chef's Tasting Menu
per person — wine pairing +$180 · non-alcoholic pairing +$95
Reservations
We accommodate dietary restrictions and allergies with advance notice. For private dining and events, please contact us directly.
Guest Experiences
★★★★★
"Obsidian is not merely a restaurant — it is a memory you carry forever. The wagyu course alone was worth the journey from London."
★★★★★
"The sommelier's pairings transformed each course into something transcendent. I've dined at many starred restaurants — none left me so moved."
★★★★★
"We celebrated our anniversary here and were treated like royalty. Chef Ellery even came to greet us personally. An evening of pure magic."