Est. 2018
A room built for slow evenings.
Lumière opened on Crescent Avenue with forty covers, one wood-fired grill and a conviction that a restaurant should feel like somewhere, not anywhere.
How we cook
At Lumière, dining is an experience that begins long before the first bite. Our kitchen brings together seasonal ingredients, contemporary technique and timeless culinary traditions to create dishes designed to surprise, delight and linger in your memory.
We buy small and often. Fish arrives in the morning, vegetables come from growers we have worked with for years, and the menu changes when the market changes rather than when the calendar says it should.
Nothing on the plate is decorative. If an element doesn't make the dish better, it doesn't leave the pass — a discipline that shapes everything from our tasting evenings to the way a table is cleared between courses.
Milestones
Eight years, briefly told
2018
Lumière opens with forty covers and a six-course menu.
2020
The kitchen garden project begins with three local growers.
2022
The private dining room opens for celebrations and events.
2025
Chef's table evenings introduced, twelve seats each month.
Executive Chef
Crafted with intention.
Chef Amara Laurent trained between Lyon and Lagos, spending eighteen years in professional kitchens before opening Lumière. Her signature approach is subtraction: fewer components, longer preparation, and a plate that reads clearly from the first bite.
“Great food doesn't need to shout. It simply needs to be remembered.”
Reservations