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Restauranteur Profile: Naama Tamir, Owner of Lighthouse, on Oysters, Community & the Multiple Bottom Line

By admin
October 14, 2015


What made you want to get into the restaurant business?

We (my brother and I ) enjoy feeding people; we wanted to create a safe and loving environment for our staff and guests. We wanted to feed people food that is healthy and good for them and to support farms and purveyors that are like minded and have good practices.  We have a mission to make a difference in the world and we feel that our talents are well utilized in this field. It’s also just really fun!


What makes Lighthouse unique?

Lighthouse is a multiple bottom line business. It has many goals and lives outside the usual paradigm of restaurants. We see success as a collaborative endeavor and we measure it by different standards.

We are committed to finding ways to be better in all areas of the restaurant and life:

We are committed to being sustainable and green; to recycle and upcycle, and encourage other businesses to do the same.

We treat and pay our staff very well.

We set out to give warm, loving service to our guests and send them back to the world happier.

We are aiming to build a community and to using Lighthouse as a center to help artists, friends, neighbors, other businesses and really anyone that we feel a connection to.

Where do the oysters on your menu come from?

They’re all East Coast oysters. We try to keep all of our food locally sourced.

Does Lighthouse run any oyster specials?

Oysters are one dollar from 6 pm – 7:30 pm

What is your favorite beverage pairing for the oysters on your menu?

Good & Plenty is a tequila and absinthe drink which Assaf (my brother) came up with when we opened; it pairs perfectly with oysters. It’s clean and fresh and cleanses the palate between oysters.

Are you a purist when it comes to eating oysters or do you like to shake things up with mignonettes?

I’m a purist; I want to taste the merrior of the oyster. (We have oyster descriptions for our guests so they can choose which ones they like.)

What’s your favorite dish on the Lighthouse menu other than oysters?

It’s hard to pick one, because our chef Joey Scalabrino is so talented. He created a beautiful menu with many different tastes and textures.  I love our different pickles, they are all made in house and are such a great addition to a meal.


What’s coming up in the next couple months for Lighthouse? 

Our menu is changing for the season and we are opening Lighthouse Outpost on Mulberry Street in Nolita!  We keep on evolving and having fun.

Lastly, any special tips or tricks to shucking an oyster?

They are a beautifully designed creature, if you take a second to understand them, shucking is much easier.