With the many changing seasons of New York City, Fall is one of our favorites. Diving into Autumn, there is a change in the air as well as in our ingredients at the restaurant (Black Barn). While our guests and staff are anticipating the cheerful holidays and contemplating what they might wear to our Halloween bash — we in the kitchen have seasonal produce on our mind.
As summer figs fade away, we transitioned our Fig Pizza into the White Pizza we already love so much. Produce like sweet potatoes, pumpkins, apples, pears, fennel, mushroom, chestnut, and game are also stepping into our kitchen as we welcome new ingredients onto our dishes — below are some of what you can expect on our new Fall menu for dinner.
— Chef John Doherty
Gina: For a whole new twist on garden dining, we started with Black Barn’s Roasted Sweet Potatoes.
In tune with the taste of Fall, a hearty and flavorful experience immediately took over with the first bite. The brilliant combination of each ingredient and its texture prove to be heavenly, savory, and delicious. Chef John Doherty smothers the sweet potato wedges with his famous orange chipotle rub (just like the BBQ Beef Ribs) and tops the dish with mouthwatering lentils, pears, and hen of the wood — which is a type of polypore mushroom called Grifola frondosa. The dish is drizzled in black truffle vinaigrette.
As Chef John Doherty mentioned, while we fade away from Summer and its figs, the White Pizza is introduced at Black Barn and it’s sensational! The savory hints of fondue have met its match with the delicate sweetness of caramelized onions. Due to the cheese fondue, mangalitsa spicy coppa, arugula, and truffle oil … This is the best version of a white pizza you can find in New York City.
Our meaty Millbrook Venison Loin is anything but ordinary. The name speaks for itself as the dish is filled with venison, foie gras, complimented by a truffle ravioli with a parsnip apple puree. The layers, the sensations — like a sympathy on our palate orchestrated by Chef Matteo and of course, Chef John Doherty himself.
The venison prepared two ways provided an excellent experience and range of flavor. The ravioli was savory with a delicious cream sauce and the cut of venison was seared to perfection.
— Jeff Fransen
In addition, we pared our game with a glass of Australian Shiraz from The Hidden Sea of the Limstone Coast. This makes for an excellent combination — the delicate red wine left me anticipating every next bite. Be sure to ask about Black Barn’s dashing sommelier, Andrija Tadejevic.
Furthermore, thanks to Black Barns party Chef Anwuli, the Pumpkin Cheesecake tastes like autumn in a cup. As the flavors and spices will carry you gently from Summer to Fall. Because for the Fall menu, it’s only right to incorporate many people’s seasonal favorite — the pumpkin!
For an even more exquisite experience, ask about the Chef’s Table and get personal with Chef John Doherty!