7 am
When the pasta board comes out every day
Our story
Lume started with two things: a wood-fired hearth and a long marble counter where we roll pasta by hand every morning. Almost everything on the menu passes through one or the other.
We cook the food of central and southern Italy the way it is cooked there, with a few very good ingredients and nothing to hide behind. Then we let the fire, and the evening, do the rest.
The menu
Our signature primi are rolled, cut and finished to order. Start with something from the antipasti, share a secondo from the hearth, and save room for dessert.
$22Bronze-cut spaghetti tossed with aged Pecorino Romano and toasted black pepper until the sauce turns silky. Three ingredients, done properly.
$26Hand-cut egg tagliatelle with a beef and pork ragù simmered for six hours with San Marzano tomatoes, finished with Parmigiano.
$28Carnaroli rice stirred slowly with porcini stock and finished with seared porcini, thyme and a spoon of cold butter.
$29Linguine with sweet clams, white wine, garlic, a little chili and plenty of parsley. The sea, in about four minutes.
$23Hand-rolled trofie in a pesto pounded to order from Genovese basil, pine nuts, Parmigiano and Ligurian olive oil.
$38Wide ribbons of fresh pappardelle in brown butter and Parmigiano, with black truffle shaved over at the table.
Questions about the menu? Add a note to your booking.
Gluten free
Most pastas can be made with gluten-free pasta. Just ask.
Vegetarian
Marked V on the menu, with more on request.
Allergies
Tell us when you book and the kitchen will plan for you.
The kitchen
01Every morning we work 00 flour and golden egg yolks together by hand, then let the dough rest under a cloth.
02The dough is rolled thin and cut by hand into tagliatelle, pappardelle and linguine, only as much as we need for the night.
03Meats, fish and vegetables cook over oak in our wood-fired hearth, which burns from the afternoon until the last table leaves.
04Every pasta is finished in the pan with its sauce and a splash of cooking water, then goes straight from the pass to your table.
Sourcing
We cook in New York, but the pantry is Italian. Most of what we can't grow or make ourselves comes from two regions we know well.
The north
Northern Italy
Home of fresh egg pasta. Our Parmigiano Reggiano is aged 30 months near Parma, and our 00 flour is stone-milled outside Bologna, which gives every ribbon of pasta its silk.
The south
Southern Italy
San Marzano tomatoes from the volcanic soil below Vesuvius, bronze-cut dried pasta from Gragnano, and buffalo mozzarella that arrives twice a week.
Book a table
Tell us when you'd like to come and we'll hold a table by the fire. We confirm every request by email.