The Brunch Spot in Nomad That You’ll Want to Tell Your Friends About
Brunch is your reward for making it through to the weekend and in this special case, the year! We’ll be ringing in the new and indulging in classic comfort foods this Tuesday, January 1st, 2019. So come inside and warm up during brunch from 11 am to 3 pm.
Chef/Owner John Doherty along with his Executive Chef, Matteo Bergamini and Executive Sous Chef, Brian K Fowler Jr. have captured flavors from around the country and the world.
“Brian is an extremely passionate cook that always creates great depth of flavor and texture in his dishes. I’m always excited to see what he’s going to come up with next.”
– Chef Doherty
In addition, Chef Brian has brought some tantalizing new flavors and dishes from his life and travels to the brunch menu that will leave you both fully satisfied and still wanting more. One of the best parts is the exceptional quality of ingredients that we source directly from local farmers.
“I mainly think about what I would enjoy eating and serving to family and friends, what flavors speak, what would make me warm or make me stupefied soon as it touches a taste bud.”
— Chef Brian
Brian grew up in Amityville, Long Island with deep roots in New York and lineage extending from America, Cuba, and Jamaica.
Chef Brian’s many trips to the bayou inspired our Shrimp and Grits as they’re one of New Orleans’ ultimate soul foods. Over there, everything is packed with flavor and they make a creole seasoning which he then incorporated into our ‘nduja, creole butter. The grits we use come from a mill he visited in Pennsylvania.
“At BLACKBARN we work closely with farmers from the Union Square Market as well as a few out-of-state farmers to source our best ingredients. These grits are ground on antique stone mills in Doyleston, PA, the mill itself dates back to 1730 and has been restored to be in use to present day. This is an heirloom corn variety from the 1800s that was lauded for its flavor. This is a difficult corn to grow due to the unusually tall and skinny stalks which are prone to being knocked over in fall storms. It’s a specialty crop that requires care and attention from the farmer. Some of the same care we then bring to our menus.”
— Chef Brian
At BLACKBARN, one of our favorites is the Corn Flake Crusted French Toast with brandy caramelized NY state apples, mascarpone whipped cream and cinnamon.
“French toast was brought to America by early settlers way back when and pretty much means lost bread when translated from its french name pain perdu … the bread was stale when it got here so that’s why it’s soaked in the custard to bring it back to life.”
— Chef Brian
While we use the freshest bread possible by baking downstairs, the custard still makes this dish rich and delicious and the cornflakes add a pleasing crunch. The addition of local apples helps tie this taste of Europe to our own backyard.
A local New York staple is the classic egg sandwich. On his journey working through kitchens, Brian was exposed to a number of flavor profiles and one fateful morning Chef Doherty tried Brian’s personal breakfast and now this egg sandwich is what Chef Doherty dreams about all week. What sets this sandwich apart from the rest? The house sausage, white cheddar cheese, charred tomatillos, and grilled potato roll.
“The egg sandwich is what I used to eat in the mornings before starting the day. The inspiration of The egg sandwich is in all the kitchens I’ve been through”
— Chef Brian
“[I] have been here numerous times, have had business dinners, and lunch-dinner-brunch with friends and family. Always a great time. The choice of music, both recorded and live, the friendly staff, and the incredible food make this one of the top places in NYC.”
— Craig D Wenrich
Chef Matteo introduced to our menu the delightfull Egg Yolk Ravioli from his homeland of Italy. It is a gorgeous oversized soft raviolo with egg yolk, mushrooms, heirloom tomatoes, spinach, and black truffle emulsion.
Egg Yolk Raviolo
To make a late breakfast truly a brunch, create your own Bloody Mary masterpiece or enjoy handcrafted cocktails like our Matcha Made in Heaven and indulge in a decadent dessert or some pastries baked in-house.
Matcha Made in Heaven
matcha, kale, spring 44 vodka, lime, agave
Saturday & Sunday
11am-3pm
19 E 26th St
New York, NY 10010
When the weather permits, dine al fresco overlooking New York’s iconic Madison Square Park.