A Taste of New York Features 4 of Our Curious Gin Cocktails With Catskill Distilling Co.
Look Ma! We’re on TV … again ツ
Thrilled and excited to be featured on the hit television show A Taste of New York where they highlight 4 of our Curious Gin cocktails on their “Summer Entertaining” segment to air the entire month of August. Premiered on the 9th and further dates include the 16th, 23rd, and 30th of August.
Reaching over 3.5 million New Yorkers, the show was taped in our Tavern at Black Barn in NoMad. Our brilliant bartender, Tony Bibovic, displayed his extraordinary mixology skills to create 4 specialty gin cocktails using Curious Gin.
The spirit contains a secret recipe and combination of 14 regional and exotic botanicals and locally grown juniper berries. Hand crafted in small batches. This is a gin for people who may not like the gins they’ve tasted in the past. This is as mellow as it comes and is created by one of the first farm distilleries in the State of New York to be legally licensed, Catskill Distilling Company.
Curious Gin by A Taste of New York
A Taste of New York with host Keleigh Nealon is described as both a television program and internet destination. It has become the lifestyle show of choice for millions of New Yorkers. Nine years running, the show reaches 3.5 million people weekly. Including travelers passing through New York City from all over the world.
The four featured Curious Gin cocktails include Curious Gin Gimlet, The Bee’s Knees Cocktail, Farmer’s Daughter, and the White Negroni.
“Curious Gin was created for people who aren’t really accustomed to drinking gin,” said Monte Sachs, founder and master distiller, Catskill Distilling Company. He goes on to explain…
“It’s made from 14 regional and exotic botanicals and locally grown juniper berries, all sourced or grown in the Catskills or on farms throughout New York State. And since we’re located across the street from where Woodstock took place, culture and art run through our DNA and we’re all about making extraordinary products like our gin that will stand the test of time.”
The show will run again on August 16th, 23rd and August 30th, 2017.
Not Your Average Lunch
Your lunch shouldn’t be compromised!
Just like any other meal of the day — it’s an excuse for a delicious dish.
We know that there is something spectacular about food — from the quality of each ingredient to the passionate cooks preparing it. Food brings us together. It’s where we find pleasure and can often share it amongst others.
When it comes to lunch, it’s important as it can set the tone for the rest of the day and your productivity. It provides nourishments for body and mind while also reducing stress.
Here, at BLACKBARN, we feel that lunch should be fresh, with bright flavors, light in calories, served quickly, and with good value!
Light and refreshing come to my mind when I think of people’s lunchtime cravings. These are dishes that keep us energized and not falling asleep. Bye food coma!
We get our inspiration for our menu from the market. We see what items are available and think about how we would like them to taste and what we would like to pair them with.
— Chef John Doherty
Come join us for lunch and indulge into these BLACKBARN favorites:
Most of all, there is something for everyone and their taste palates. The menu is diverse to satisfy a range of moods and taste while still being focused on classic American cooking.
Lunch is funny- we all have too little time to eat the way we want to eat. We can’t afford the calories to eat what we want to eat and we don’t want to spend a lot of money on a meal that in itself, is a compromise. Yet, we need to eat lunch to make it through the day. That’s why I like designing a menu that consists of light fare with bright flavors that will delight and price it right. Whether you are in a hurry or looking to relax, indoors, outdoors, Tavern or Dining Room, we’ve got you covered.
— Chef John Doherty
Mangalitsa Bratwurst with serrano, dried apricots, lentils, and a peashoot salad
Swordfish Taco with corn tortilla, chilis, tomato, mango, avocado, and garnished with cilantro
Black Mission Fig Pizza with mangalitsa spicy coppa, arugula, and drizzled with truffle oil
Ricotta Gnocchi with zucchini, toasted garlic, Hen of the Woods, and truffles
Join us for
L U N C H
11:30 to 2:30 pm everyday!
It’s Time to Party: Devin Brodie Rises to BLACKBARN Director of Events
Devin Brodie has been with the BLACKBARN events team from the very beginning and that’s because she’s such a great team player. Whether it’s on the course, in the house, or at work, she’s always a reliable member of the team. Below you will learn a few more things about our Director of Events, Devin, that will make you want her on your team for your next event.
“Devin has such passion for creating a memorable guest experience. The wheels are always turning, as she’s always thinking of ways to bring uniqueness to each event. She is a master at planning the details for BLACKBARN’s events, whether it be at the restaurant or our Chelsea Market location.”
— Owner and Chef John Doherty
Here is a list of 6 fun facts about Devin Brodie:
1. “Fooooore!” Luckily, I haven’t had to shout that in a while! I started playing golf at age 10, joined the Country Club’s Junior Team when I was 12, and by age 15 was a 13 handicap. I went on to play competitively on Kent School’s team, where I was the only girl. While the beginning of my career was filled with triple bogies and sand traps, practice makes…good enough!
2. I studied Mandarin for six years and also spent one summer studying in China. Even though it’s been many years since I have practiced, Meng Lao Shi would tell you that I could quickly jump back into a conversation- she’s always been so encouraging! Character-based languages are so intricate; not only is Mandarin grammar unlike English, but the language is written in characters and the characters are unrelated to the pronunciation of the words! Don’t even get me started on one of the simplest words whose meaning changes with your tone of voice from either horse 马 to mother 妈!
3. In high school, I took a 35mm photography class where I learned to develop my own film and prints in the dark room. Not only did Mr. Scofield teach me to develop my film but he helped me develop my artistic style which led me to an undergraduate degree in Film & Media Studies.
One of the pieces I’ve created, the one that means the most to me is my senior thesis. It is a short documentary-style film about the variety of experiences students can have at boarding school. Not only did I spend my semester traveling around one of the country’s most beautiful regions, I was my own crew: I interviewed, directed, produced, edited, and created a final product of which I’m very proud. It was a true pleasure to be able to highlight the journeys of many students, and alumni, and hopefully to have captured a rang of experiences for my viewers!
4. I love hands-on projects. I’m a huge proponent of efficiency and I love when all of the steps are complete and the finished product looks good! I studied a lot of kinetic arts in school, but recently I’ve taken on some home improvement projects. I just painted my French doors and made custom baskets for my pantry too–I’m thinking a couple of window boxes are up next!
5. The most educational and rewarding leadership position I have held was serving as the President of my collegiate fraternity, Delta Delta Delta. Tri Delta doesn’t let its members campaign for positions, so I was beyond grateful to be elected by my peers to lead the chapter through some challenging years! Don’t tell Lafayette, but what I learned from my term as Collegiate Chapter President rivals that of what I learned in any single undergraduate course!
6. To date, most of the jobs I’ve had have been in hospitality. Through various internships, I learned a lot about “what I wanted to do when I grew up”. Some were better than others but they were all informative and edifying! For eg. one summer I was hired as a research assistant for a fine art title insurance company in NYC and I realized the researcher role was a little dry for me! I wanted to interact with people more regularly, and for that, hospitality is a great fit.
“With us from the beginning, ‘The Nomad’ is my favorite cocktail at BLACKBARN. A play on a White Manhattan, The Nomad appeals to all whiskey drinkers and features our house-aged whiskey. Although the simple presentation may fool you, it is a must-have!”
At BLACKBARN we believe that a strong team produces the strongest results. Devin is a critical part of our team and instrumental in helping plan a great event. Whether you’re looking to hold a private dinner for 12 or a cocktail celebration for 300, we will make your event a hole-in-one. See our full list of event spaces here.
Join Us for Breakfast!
Breakfast here is familiarity with a twist!
I like to design dishes so it resinates with people — so when they receive the dish, it delights them.
— Chef John Doherty
You’ve heard your parents stress the importance of breakfast, your first meal of the day. Our staff here at Black Barn will tell you the same — but they’ll also stress that it should be delicious and enjoyable! So come join us for breakfast — set your next morning meeting here and stay satisfied all throughout your day!
EATING BREAKFAST HAS LONG TERM HEALTH BENEFITS. IT CAN REDUCE OBESITY, HIGH BLOOD PRESSURE, HEART DISEASE AND DIABETES.
— National Health Service
We take the quality of your food very serious! That’s why our baked goods are made in-house so the only transportation they get is from the oven to your table. Try any of our in-house made pastries or ask for the assortment basket like most of our guests do!
Bacon-Cheddar Biscuit · Croissant · Chocolate-Apricot Coffee Cake · Vegetable-Goat Cheese Focaccia · Kouign-Amann · Seeded or Plain Bagel
It’s important to eat your carbs in the morning but if you have a sweet tooth … mornings are the best time to indulge! Therefore, don’t feel bad about it. You need the added sugar to get your brain functioning and focused throughout the day.
Some of our guests favorites include the Apple + Almond Filled French Toast with a cornflake crust and the Buttermilk Pancakes that can be ordered plain or with strawberries and white chocolate chips; both to be drenched in maple syrup from Vermont.
When I design any dish, we keep in mind complexity and the balance of flavor and texture. If it’s something rich, then I like to pair it with something acidic and refreshing to brighten it. If it’s soft — I like to put something crunchy with it.
— Chef John Doherty
Another favorite amongst our BLACKBARN guests is the Smoked Salmon Tartine and Avocado Toast with a poached egg. In fact, don’t be shy about asking for two!
We also make a delicious Quinoa + Almond Milk Porridge with apricots. A healthy and natural source of fiber has proven to be quinoa. Therefore, they also help reduce high-cholesterol. Ask about our Steel Cut Oatmeal Brûlée — you won’t taste anything else like it!
We always season to bring out the true flavor of our ingredients. Not to mask it.
— Chef John Doherty
I love breakfast! And can eat it for all 3 meals. It makes me feel more energized as well as eat less throughout the day when I have had a good breakfast meal.
— Chef John Doherty
Furthermore, we, at BLACKBARN, believe food should be healthy, clean, and delicious! Come join us for breakfast. Did I mention we also serve freshly-squeezed juices?!
Join Us!
Easter Brunch With Live Music in Your Flatiron Neighborhood
Knowing how important it is to make holiday gatherings a memorable experience, we’ve added Easter specials to our brunch menu that offer new and interesting selections.
— Owner, Chef John Doherty
If you love brunch as much as we do, then this weekend’s Easter menu will put a huge smile on your face. Accompanied with live blues music and a specially curated a la carte menu, our Easter brunch includes seasonal favorites like asparagus, fava beans, spring peas, and more. An Easter brunch that will take your palates on a magical, savory, sweet ride!
Our Easter specials include Duck Confit, Maine Lobster Salad, and Truffle Mac’n’ Cheese with ham and spring peas. Our other signature brunch dishes will also be available, featuring dishes such as Apple & Almond Filled French Toast, Egg White Frittata, and Smoked Salmon Tartine.
One of my favorite dishes on our brunch menu is the Waffle Croquet Madame. We’ve taken the traditional ham, cheese, and mornay components of the classic croquet madame and combined that with our parmesan-rosemary waffle. Makes a perfect pairing with our kale-roasted squash salad and our buttermilk dressing. There are lots of sensations going on with both flavor and texture.
— Chef John Doherty
Avocado Toast with tomatoes, baked ricotta, and poached egg.
Join us April 16th weekend for Easter brunch and allow our family to take care of yours! Did I mention there will be live blues ツ
Book your reservations on RESY.com or email us directly at
Reservations@blackbarnrestaurant.com
Come quickly, I am tasting the stars!
Champagne pairs wonderfully with a variety of foods. When it comes to these bubbles, we have an extensive list to choose from. One option that’s only available at BLACKBARN, in NoMad along Madison Square Park, is our Dom Pérignon by the glass. Yes, you heard right….
Come quickly, I am tasting the stars!
— Dom Pérignon
Champagne, France is one of the most northern grape growing regions in the world. Since the wine itself has such a high acid content, it works well with foods cooked in oils or rich meats. Think everything from foie gras to french fries!
We sat with Champagne Specialist Alyse Mizia to discuss pairings, recommendations, and facts. A few menu pairings we highly recommend with Champagne are:
• Shellfish Tower served with lobster, shrimp, oysters, Jonah crab claws, ceviche, and lump crab.
• Mushroom Toast with robiola, taleggio, parmesan, and purple watercress on sourdough toast.
• Butternut Squash Ravioli with swiss chard, toasted pumpkin seeds, and bacon lardons.
• Diver Sea Scallops with morel mushroom risotto, fresh peas, lemon zest, and scallop jus.
• Crispy Skin Chicken with parsnip ravioli, fava beans, arugula, grilled spring onion, pioppini, and parmesan.
• And even a side dish of our Truffle Parmesan Gnocchi.
5 things you didn’t know about Champagne:
1. It is recommended to drink Champagne from a wine glass instead of the traditional flute, where you are unable to get your nose in the glass to smell the wine. Since your smell and taste receptors are connected, to experience all that Champagne has to offer you have to be able to both smell and taste it.
2. Bigger is better! Large format bottles of Champagne don’t only come with great names such as Balthazar (12L) and Nebuchadnezzar (15L), the Champagne actually ages at a slower rate, given the smaller ratio of surface area of wine to oxygen exposure through the cork.
3. Enjoy the effervescence, it takes a lot of work to create! The bubbles in Champagne come from a second fermentation, where yeast is added to a bottle of still white wine and sealed. When the yeast eats the sugar in the wine, carbon dioxide is produced and trapped in the bottle, creating the bubbles.
4. Champagne is under immense pressure. The average amount of pressure in a Champagne bottle is 70-90 pounds per square inch – that’s three times as much as a car tire, so be careful where you point it when opening!
5. Drink it now! Many people save bottles of Champagne for special occasions, but in fact, the Champagne producers have done the aging for you in France. By law, Champagne has to be aged a minimum of 18 months before release, but most producers go above and beyond that. When Champagne arrives in the market, it’s ready to drink, and in most cases will not benefit from any further aging.
So start your days with a smile, and finish them with champagne! Ask about our sabering experience during your next Chef’s Table. View it below as seen on Inside Edition on CBS.
13 Grilling Tips by Celebrity Chef John Doherty
When it comes to Memorial Day weekend, grilling takes a hold on our cravings.
As it’s approaching, Monday May 29, we’re excited to share these grilling tips put together by celebrity Chef-owner John Doherty:
13 Grilling Tips to Master Your Meat ↓
Select high quality meat with generous marbling for Maximum flavor
Have a high and low temperature spot on your grill
Sear meats on high heat, finish on low
Leave it alone! Let the meat caramelize on one side before turning
NEVER press down on your burgers! You’re only squeezing out the juice
Don’t cook sausage and franks over high heat, they burst and loose their juiciness
Start thicker meats first like Filet Mignon, then steaks, then burgers, then franks so they all come off at the same time
Doneness? Don’t cut or poke! Use a thermometer: Rare- 120, Med Rare- 130, Med- 135, Med Well- 145, Well- 155. Temperature will clime 5 degrees while resting
Let the meat rest or sit for 5 minutes before serving to allow carryover cooking and juices to settle back in and not run out
Spray water from a bottle to reduce flair ups. Charred meat does not taste good
Never put cooked meat back on the same platter that the raw meat was on
For maximum tenderness, always slice meat against the grain
Brush Grates when hot for easier cleaning
Entertaining at home is always better when family and friends are involved! These grilling tips are sure to help make your day easier so you too can enjoy time spent. We still welcome you to join us at BLACKBARN for our selection of meats! Like always, allow our family to take care of yours.
7 Creative & Memorable Experiences to Complete Your Event at BLACKBARN in NoMad
If you’re looking to create a memory that will last a lifetime, it’s important to remember the 3 S’s: sensory, stakes, and script. Boost sensory appeal by doing something that activates your senses, raise the stakes by getting actively involved in the activity, and break the script by doing something out of the ordinary. According to Eric Barker research shows that engaging the senses more intensely makes moments stand out.
“Moments of elevation are experiences that rise above the routine. They make us feel engaged, joyful, amazed, motivated.”
— The Power of Moments: Why Certain Experiences Have Extraordinary Impact by Chip Heath
That’s why BLACKBARN offers so many special experiences in the many spaces within its walls. After producing all of the amazing events through decades at the Waldorf, Chef Doherty loves to bring magic to the life of his guests. Beyond our farm-to-table events, we offer a variety of exceptional experiences, including Wine Tasting, Cooking Lessons, Soufflè Making, Chef’s Table, and more!
1. SOUFFLÈ MAKING
Kick off the night with a champagne saber by Chef-Owner John Doherty in the prep kitchen where you will prepare either a sweet or savory soufflé. Donning aprons, you will have a hands-on lesson on mastering one of Chef Doherty’s favorite dishes. Following the lesson, enjoy a wonderful dinner in which your delicious creation will be the star of the dessert course!
2. COOKING LESSONS
Head into the kitchen for a hands-on experience with BLACKBARN’s Executive Chef, Chef Matteo Bergamini. While sharing stories of growing up in Italy where he developed his culinary skills, he will lead the preparation of BLACKBARN specialties like our Mushroom Toast and Fig Pizza. Following the class, enjoy a family style dinner featuring the delicious dishes you prepared!
3. CHEF’S TABLE
Our everchanging Chef’s Table Menus are a unique dining experience. Groups up to 20 can enjoy an “oven side” view of our Chef as he makes seasonally curated dishes come to life in our open kitchen. This interactive dinner is comprised of a five-course tasting menu with wine pairings artfully selected by our Sommelier. This food and wine indulgence is a special experience not to be missed!
4. WINE TASTING
Our sophisticated and intimate private dining room – the Cellar – provides the ideal space to enjoy one of life’s greatest pleasures – wine! During this special event, you will have the opportunity to taste five wines selected by our Sommelier. From their fascinating history to the best food pairings, our Sommelier will guide your group as you explore the qualities and gain enough knowledge to pick that perfect bottle! Coupled with a seated dinner or reception, this experience is the ideal enhancement to elevate your next private event.
5. SPIRIT TASTING
If it’s not wine but whiskey you’re passionate about, then a spirits tasting is for you! Explore a range of spirits hand-picked and led by our expert mixologist. Learn more about the creation and distillation of each spirit and the qualities it embodies. Enjoy a customized spirit tasting at BLACKBARN as part of your reception style cocktail party!
6. CUSTOMIZED MENUS
While our event menus offer a lot of variety, you can theme or upgrade your menu too! Our “World Leaders Menu” features dishes prepared by Chef Doherty to many dignitaries over the span of his career – and our “NY State Menu” features the best of what New York State has to offer. Perhaps you have your own idea in mind? We’re happy to create an original menu with your personal flare!
7. VINTAGE PORT TONGING
How do you open a corked bottle without a corkscrew? We use fire and ice! Watch our Sommelier use a special tonging technique to preserve the cork of an aged bottle and savor the flavors of a Vintage Port.
“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.”
— Ernest Hemingway
Whether you’re celebrating a birthday or a business dinner when you’re entertaining clients, we can help you make the evening one to remember. Get in touch with our events team here, or call us at (212) 265-5959.
Lida Ward from Waldorf to BLACKBARN · What Makes Intimate Events Special
Chef/Owner John Doherty was the Executive Chef of New York’s Waldorf-Astoria where he oversaw all events for countless business moguls and world leaders for well over 20 years. During that time, the wonderful Lida Ward was Director of Sales where they worked together to create memorable guest experiences.
After leaving to start her family, she is back working with John as a member of the BLACKBARN family managing intimate events for our valued guests. Below you’ll learn more about where her special attention to detail comes from when helping guests plan their event.
“We are so lucky to have Lida on the BLACKBARN team, she is an industry icon, a superstar in her own right, and a wonderful human being. No one is as responsive and efficient in helping our guests work through the details of their celebration.”
— Owner and Chef John Doherty
“My favorite BLACKBARN dish is the Mushroom Toast. Before I worked for BLACKBARN I celebrated my 40th birthday at the restaurant just after it had opened. The dinner was SO delicious and memorable, and the next morning I woke up still thinking about the Mushroom Toast. Now that’s the sign of a great dish!”
6 fun facts about Lida Ward:
1. My grandparents – Lee & Joe Pierce – owned a restaurant called Pierce’s 1894 in Upstate New York that had been in the family since my grandfather’s grandfather won the property in a lottery. They were a dynamic duo who met at Cornell and loved hospitality and the restaurant they worked so hard to build together. They’d be so happy to know that now, I too, am working in the business. My grandmother – who we call Hotsie – would also be pleased to know she passed on her love of pearls and classic style as well!
2. I worked in sales for the hotel industry and met John Doherty during my years at the Waldorf-Astoria. It was an incredible experience that taught me so much, and the friends and connections I made at the Waldorf still run deep and mean the world to me. I took an 11-year break (oh my!) to have three children and was so excited to return to work at Black Barn in March of 2016. I’m so grateful for the opportunity to be a part of this incredible team. I’m a person who loves working and having a job to do, and it feels so good to be back at it!
3. My husband, Tim, and I met 21 years ago on the subway in New York – the 6 line – and the rest is history! We’ve been married since 2002 and have gone from Manhattan to Westchester to Connecticut where we’ve lived since 2007. We have three daughters – Charlotte (13), Caroline (10), and Margaret (6). Being their parents is the greatest gift we’ve been given, and we make a great team. We’re both on the same page when it comes to our kids and how we want them to be raised. So far, I’m exceptionally proud of the job we’re doing (which isn’t always easy!) and the kind of people they are turning out to be.
4. My name, Lida, is pronounced LIE-DA, yet I seem to be called everything but – Linda, Lila, Leeda, you name it. I’m the third Lida in my family and used to hate having a name that was constantly mispronounced, but now I love the history in it and the fact that it is unique. Over the years I’ve also learned to respond to just about anything!
5. 2 years ago we made the best purchase ever…our dog Lulu. She is a Tibetan Terrier and my family has declared that she is my favorite of the girls. This isn’t true of course, but I can’t imagine life without my most trusted friend…every morning with her is like Christmas!
6. One of the things I enjoy most is cooking in my own kitchen, and I love any excuse to pull out my china and polish my silver! One of the ways I express my love and appreciation for others is through cooking, and I believe that food is a great conduit for connecting us with others. It’s what I love about BLACKBARN – the food is meant to be experienced, shared and enjoyed together. For me, it is a place where my love for people and food can come together…now that makes me happy!
Now that you know what makes her so special, let Lida and the team help you create your perfect event. At BLACKBARN, we believe that comfort is the new luxury. With eight event spaces accommodating from 12 – 300 guests, across two locations, and off-premise catering, let the BLACKBARN Events Team assist in planning an extraordinary dining experience for you and your guests.
Brunch is Always a Good Idea
We believe in the essence of good food, a relaxed ambiance, live music and a view! So we added new mouthwatering additions to our brunch menu and expanded our Bottomless Build Your Own Bloody Mary station. Giving you all the reasons to wake up for brunch with us.
Waffle Croque Madame with rosemary, ham, tarentaise cheese, fried egg
Saturdays and Sundays 11am-3pm · with Live Blues starting at noon
19 E 26 Street in NoMad · overlooking Madison Square Park
We sat with our Executive Sous Chef Brian Fowler who is implementing some delicious changes to our brunch menu. We asked him how he got creative with brunch to which he jokingly responded …
“Brunch is fun for me. I love starting peoples days off on the right foot. Or better yet, ending it from the night before.”
His passion for pastry techniques is incorporated into most of the newer brunch items. Putting a twist on classic favorites like our whip cream that’s spiced with dry chipotle, nutmeg, and cinnamon on top of our mouthwatering Sweet Potato Pancakes. Or the delightful orange-vanilla custard inside the French Toast. If you’re looking for something more savory, try our newly improved Chicken & Waffles with housemade parmesan rosemary Belgium waffles.
He adds, “Why make it good when I can make it great!?”
“Some of these can be tedious, but I like doing the tedious jobs. The more tedious it is, the nicer the finsihed product becomes. As a chef, when you pour your love and passion into cooking, you can taste it. Cooking to me is a feeling, every dish and recipe comes from within the soul. If it dosesn’t feel right, I can’t do it.”
Bottomless Build Your Own Bloody Mary Bar for $28
Choose your spirit
Have fun creating your perfect blend
Add on → jonah crab claw +6, jumbo shrimp +4, half lobster tail +12
Ask your server about our signature Tiny Bloody Mary Shots! $5
Choose from any of our classic favorites and new dishes, including:
Sweet Potato Pancakes
spiced whipped cream and candied pecans
BBQ Beef Rib Pizza
Tarentaise cheese, avocado, egg, cilantro cream
Fried Chicken & Waffles
parmesan-rosemary, draped in Vermont maple butter syrup, with a side of kale and roasted squash salad
WEDDING FOOD CATERING IN MADISON SQUARE PARK NYC
A Day You Will Remember Forever with Wedding Food Catering in Madison Square Park NYC
Your wedding is going to be one of the most memorable days of your life and having everything in place for your big day is important. BLACKBARN Restaurant provides outstanding options for wedding food catering in New York, NY designed to delight and impress your guests. Our chef, John Doherty, creates delicious menus that cater to all palates, presented stylishly to elevate your event.
We Focus on Flavor and Presentation for Party Food Catering
At BLACKBARN, we believe that ingredients are just one part of the magic when it comes to party food catering in Madison Square Park NYC. We create catering options with exquisite presentation, adding style, class, and elegance to your event. Our menus are combined with the perfect ambiance, with production by Mario Rivera of MR Hospitality to add the finishing touches to celebrations of any style.
Customized Menus for Birthday and Corporate Events Catering
BLACKBARN is your source for outstanding options for birthday party catering in Manhattan, with customized menus that feature fresh and flavorful ingredients. We also specialize in corporate events catering, providing exceptional packages that suit events of any size. From the kitchen to the table, you will be amazed with inspirational dishes that capture the heart and satisfy the taste buds.
Learn More About Packages for Birthday Party Catering in Madison Square Park NYC Today
Whether you are hosting a wedding or birthday party at your chosen location, or you would like delicious options for corporate events catering in Madison Square Park NYC, BLACKBARN Restaurant offers everything that you are looking for and more. We go above and beyond with customized menus that offer flavor and magic. To find out more about our catering packages, contact our team today by calling us at (212) 265-5959.
Dish of the Week: BBQ Beef Ribs
Is there anything more satisfying than perfectly-prepared BBQ ribs? At BLACKBARN, our ribs are boldly seasoned with an orange-chipotle rub and served with shoestring fries. They’re absolutely delicious, composed of a medley of spices that make this backyard staple feel elegant and new. Every bite is rich with taste — delicate citrus flavors complicate the spice in the dish, and the meat itself practically melts in your mouth.
Our orange-chipotle rub is composed of fifteen complimentary spices: ground chipotle peppers, smoked paprika, paprika, chili powder, onion, garlic, brown sugar, orange zest, cumin, thyme, coriander seed, allspice, coco poweder, and black pepper. The combination adds complexity to the familiar dish.
Our beef ribs are slow-baked for eight hours, then lightly coated with house-made bourbon BBQ sauce, drawing out the flavor in the succulent beef and ensuring that every bite has a little citrus tang and a bit of spice.
When the dish is presented, it needs no accompaniment save the crunch of the shoestring fries, seasoned lightly with sage and parsley. A complex take on a hearty classic, the BBQ Ribs are rapidly becoming a favorite with regulars to Black Barn.
To plan your perfect dinner at BLACKBARN, view our dinner menu.
Then, book a reservation online or by calling (212) 265-5959.
The Best Autumn Cocktails in New York City | BLACKBARN Special
Essentially every cocktail is created by one of our staff members as our philosophy is to provide our guests with seasonal and aromatic choices while keeping it personal. Our talented Beverage Director, Jay Akin, has had a big hand in these creations and is always happy to talk favorites.
Jay Akin — Beverage Director at BLACKBARN
To incorporate the aromatic addition into our cocktails → this Autumn season, we’re adding citrus oils as well as herbs like rosemary and sage. As a result, what you’ll find here, at BLACKBARN, are classic recipes with a twist!
Gran’s Pumpkin Pie · Isabell · Beetlejuice
Isabell is named after Jay’s great aunt → the queen of fashion couture, Isabell Gerheart. She inspired the classic recipe for a gin martini as it was served back in the 1920’s. With a added twist — essentials oils of citrus — we’ve taken the recipe to a new level.
Isabell ingredients: Cotswold’s Gin · Del Professore · Dry Vermouth · Essentials Oils of Citrus
→ This drink pairs excellent with our shellfish platter due to the brightness of the gin and the botanicals involved in the Cotswolds.
Gran’s Pumpkin Pie uses apple cider vinegar to better serve your health! Apple cider vinegar is not a common ingredient to use in a cocktail, so we had to make it happen!
We love serving the drink with our Chipotle-Orange BBQ Beef Rib as the apple cider vinegar will cut through the marbling in the ribs. In addition, it will eat up the fat in the bone marrow and cleanse the palate greatly. Not to mention, it’s as delicious as it sounds!
This drink was a collaboration between Jay, our Beverage Director, and Jake, our bartender.
Gran’s Pumpkin Pie ingredients: Black Dirt Bourbon, St. Elizabeth All Spice Dram, Pumpkin Liquer, Pumpkin Juice, Apple Cider Vinegar
One of the greatest perks to our cocktail list is its unique ingredients that help boost your very own immune system. How great is that?! Because a drink with health benefits will surely have me feeling good. So speaking of, try our Beetlejuice! Since it’s rich with nitrates, beet juice is also a good sources of folate, potassium, vitamin C, fiber, and antioxidants.
Beetlejuice ingredients: Ancho Reyes, Union Uno Mezcal, Beet Juice, Coint reau, and Hawaiian Black Salt.
The Bootlegger is one of our most unique! As it is aged for over a month in oak barrels before being brought out. Because this aging process adds as a softness and caramel baking spice to the cocktail. It also helps the ingredients infuse → to come together like a song on your palate. We try to keep them aged in their oak barrel for six weeks unless popularity demands its release.
Bootlegger ingredients: Hudson New York Corn Whiskey, Marvin Dry Vermouth, and Orange Bitters
Our Stable Boy was crafted by Omar and even got it’s own lime-light in Eater Magazine.
Stable Boy ingredients: Creyente Mezcal, Maestro Dobel Humitos, Lime, Passion Fruit , Egg White, and Habanero.
Our Mad Park Swizzle was crafted by one of our older bartenders and it might remind you of that Bermudian swizzle.
Mad Park Swizzle ingredients: Phraya Dark Rum, Lime, Mint , Angostura, Peychauds
While we love to mix up our menu always remember the OG’s: Isabell, Stable Boy, Mad Park Swizzle and Bootlegger.
Furthermore, as far as the wine list goes → we’ve gone far more international including regions like Greece, Lebanon, and Israel. Since we love to take your experience up a notch, ask about our Turkish wine by the bottle. Guaranteed to impress!
See our full Tavern Menu list here!
Dish of the Week: Butternut Squash Ravioli
Like all BLACKBARN pasta, our ravioli is house-made from fresh ingredients.
The pasta is filled with a butternut squash purée that is mixed with ground amaretto cookies, sharp parmigiano cheese and nutmeg.
Ravioli is a traditional Italian dish dating back to the 14th century. Our butternut squash ravioli adds a slightly sweet twist to the instantly recognizable dish. It is believed that the word ravioli is from an old Italian word, riavvolgere, which means “to wrap.”
Once the pasta is prepared, it only takes eight minutes to cook. While the pasta boils, buttery sage sauce is heated in a saucepan.
In another pan, BLACKBARN chefs sautée swiss chard. By the time the chard is cooked, the ravioli is ready for serving.
The butternut squash ravioli is topped with salty, melt-in-your mouth bacon lardons and toasted pumpkin seeds for a sweet-savory balance.
To plan your perfect dinner at BLACKBARN, view our dinner menu.
Then, book a reservation online or by calling (212) 265-5959.
Dinner Parties at BlackBarn: There’s Room for Everyone
When it comes to special events we know it’s about the rich ambience, quality of food, and friendly service. That’s why we love hosting events from big to small and have many rooms to choose from.
— Chef John Doherty
So whether you’re celebrating a birthday, wedding reception, any special occasion, or just want to get together with loved ones and friends — allow us to take care of all your hosting needs with one of our many private rooms to choose from.
The Loft — Overlooking the rafters onto the main dining room, warm natural wood walls adorned with antique hand tools, and raw concrete columns combine for this room’s satisfying rustic ambiance. Accommodates up to 100 guests for dinner or 120 for cocktails.
Shed + Cabin — Two separate private rooms on the main dining level. Doors for each room can be opened to enjoy the dynamic atmosphere of the main dining room or closed for a more intimate setting. The Shed seats 20 guests and the Cabin seats 12.
The Shed
Wine Cellar — Showcasing the superb selection of varietals in the restaurant. Dine among the history of fine grapes. 22 guests at a single table or 30 guests at rounds tables. This room is be perfect setting for a VIP dinner party with the wine aficionados in your life.
Chef’s Table — An “oven side” view of the family of chefs as they prepare your meal. Each course is paired with wines artfully selected by our sommelier. Communal seating for up to 17 individual guests or the table can be reserved in its entirety.
Last December, we hosted a wonderful milestone birthday with a little holiday flair.
Fashion blogger Ellese Launer turns 30th on Christmas Day. She and friends joined us in the Shed to celebrate her milestone birthday.
The Ambiance:
Our decor is inspired by comfort. With an upscale barn like feel — we’ve turned every corner into a country hideaway. The birthday girl Ellese Launer from Rock Paper Glam wrote ↓
A very rare combination you won’t find anywhere else in New York City. The moment you walk through the big heavy doors, you’re taken out of the city and placed in a beautiful oasis. Especially with the number of private rooms they have available for hosting private parties.
The Food:
Emily Sotera Cunanan-DeSouza from Social Fashionista Beauty wrote ↓
With a plethora of choices to offer even gluten-free and vegan fares that will surely satisfy your tastebuds and tummies. If you’re looking for a place to host your holiday party or any party look no further, BLACKBARN NYC is the place and trust me when I say this, YOU WON’T BE DISAPPOINTED!!
… Each ingredient is fresh and often bought from the local farmers market. My mouth is salivating just thinking about it.
In a private room, they started the feast with sabering champagne, and every type of crafted cocktails you could imagine. Topping it off with a four-course meal everyone is able to enjoy (even the gluten intolerant).
— Ellese Launer
When booking a private event, Chef John Doherty takes it up a notch by curating a special menu that marries into your evening. We booked ‘The Shed’ which seats up to 20 — and had a dozen lovely ladies and one dashing gentleman fill the space.
After some drinks and toasts we started on our four-course meal which included a lot of vegetarian, gluten-free, and options for carnivores. A colorful assortment of meats — from seafood to beef, chicken, and lamb. Dinner parties here are served family style, so everyone gets to share in all the dishes they desire.
Remember, when you’re looking to host a dinner party — no matter big or small — come see us at BLACKBARN and choose from one of our many options.
For private event inquiries, please contact us at
events@blackbarnrestaurant.com or 212-265-5959.
Desserts That Are Worth the Calories
At BLACKBARN, everything that comes from the Pastry Shop, be it our breads, breakfast pastries or desserts, the goal is the same: familiar, bursting with flavor, balanced with texture and a supple element of surprise. To pull this off, it requires a creative mind, a focus on details, a pursuit of perfection and a passion for taste. Anwuli embraces all of these qualities. The only draw back is my inability to resist her creations!
— Chef/Owner John Doherty
Meet our lovely pâtissier Chef Anwuli Obidi. With her roots embedded in Nigeria, Chef Anwuli brings a unique approach to our in-house pastries.
I love to create desserts that bring you back to your childhood memories — that warm and sweet fuzzy feeling we all once had when grandmother would bake.
The whole process is a great collaboration with the team. I spend a lot of time researching as well as creating to see what sticks and look at seasons for inspiration. With a focus on seasonal ingredients — whether it be dried fruits in the winter, citrus, apples in the fall, berries in the summer, rhubarbs in the spring. The team loves tasting these desserts!
— Chef Anwuli
The three staples you’ll find on our dessert menu are:
Rum Butterscotch Bread Pudding with vanilla ice cream
Chocolate Soufflé with vanilla ice cream
Apple Cider Doughnuts with caramel sauce
Although Chef Anwuli favors those too — she highly suggests the Bourbon Maple Ice Cream Cake with bacon bits and its chocolate magic shell! As well as the Cinnamon Chocolate Fudge with espresso yogurt, vanilla cream flakes.
Cinnamon Chocolate Fudge
And don’t be shy about asking for Gluten Free options, she makes those too.
When it comes to making the Chocolate Soufflé — Chef Anwuli says:
You coat the ramekin with soft butter and it’s important that the butter doesn’t set, so while it’s still soft you pour in the sugar which will coat the butter. Then, once coated in both butter and sugar, place it in the freezer to cool. Do not use the fridge because the moisture of its air will start to dissolve the sugar. Once your coating is hard, remove it from the freezer and add the chocolate batter.
What our customers have to say:
Despite being pretty full, I’m incapable of turning down bread pudding so when I saw that on the dessert menu I knew I had no choice but to indulge. There are few things more delicious that that butterscotch bread pudding topped with homemade vanilla ice cream – it was the perfect end to the meal. Definitely make sure to save room for their desserts, as I saw a few other temping options such as cinnamon donuts as well. — Kristen H. from Manhattan, NY on Yelp
Rum Butterscotch Bread Pudding topped with vanilla ice cream
We were even surprised with a table visit from head chef John Doherty to see how we liked the food, birthday wishes and complimentary desserts. I think those little touches really impressed us.
BLACKBARN is sophisticated without the attitude. It is about the food and service from the evening we went. We definitely look forward to coming back again. I don’t hand out 5 stars easily but I’ll have to BLACKBARN rightly earned it. — David N. from Brooklyn, NY
The in-house baked goods don’t just happen on our dessert menu. Chef Anwuli makes these great pastries for brunch as well.
The most favorite are these baskets our customers get for the table. Very popular amongst the morning work meetings and yes we deliver them as well!
In-House Pastry Basket
We know that appetizers are nice and entrées are essential, but we adore dessert. That’s why we put so much emphasis on ours and our in-house selection make for some of the best desserts in NYC. But please, be the judge yourself and visit us at BLACKBARN!
Blake Irving … All Things to All People
More than a Manhattan restaurant, BLACKBARN is a home with an especially charming and interesting family. We believe that comfort is the new luxury and with that in mind, we’ve created an experience that’s built on authenticity and warmth. Our general manager, Blake Irving, has developed a team to provide just that. A genuine memorable dinning experience to every guest.
“When searching for a General Manager of this restaurant, which I waited a life time to find, I needed someone that is highly disciplined in not just establishing a high degree of structure but someone who had the self discipline to carry it out day after day. Blake has so many great qualities but the one I admire most is his ability to adapt and embrace change. Blake’s strengths allows me to focus on the things I am passionate about.”
Here is a list of 18 fun facts about Blake Irving:
1. I was Born in San Francisco CA and if you follow my Family Tree I am related to Jesse James, yes the Wild West Outlaw.
2. I used to be a High School Drama Teacher.
3. I used to be an actor and had a recurring role on the soap opera One Life To Live.
4. I used to be a lead guitarist in a Heavy Metal Band.
5. Nothing brings me more joy than racing. I love the speed and adrenaline.
6. Growing up I was always fascinated w/ Dinosaurs and reptiles. I have owned 4 different species of snakes.
7. I moved from CA to NYC for a girl. Yes I am a romantic at heart.
8. Favorite Sports Teams: San Francisco 49ers, San Francisco Giants, Golden State Warriors.
9. If I could choose to be anywhere at any time it would be in the Mountains. Something majestic, freeing and humbling about them.
10. When anyone “draws a line in the sand” I am typically the first to cross it. I always want to do what I am told I can’t.
11. Opening a venue is my favorite aspect of Hospitality. Assembling a team together that can collaborate and execute a vision is extremely rewarding for me.
12. I played baseball growing up. I was either a pitcher or 3rd baseman. I walked away from Baseball to go into acting.
13. As for cars, I am a Mustang guy.
14. I used to compete in Archery when I was younger.
15. My 2 favorite cocktails are a Boulevardier and a Last Word.
16. Favorite Food: Mexican and Steak.
17. Major interest I am geeking out over right now, is the technological advancement of AI, and it’s role in Hospitality today and tomorrow.
18. I am currently writing a film script. More for fun than anything else. I don’t expect it to ever amount to anything.
↑ But we do Blake!!
NYC Lunch is back at BLACKBARN
Book your next lunch in NYC at BLACKBARN!
Mondays through Fridays
from 11:30 AM to 3 PM
Whether you are looking to reconnect with your colleagues or
catch up with friends once again over casual bites, we have reopened for lunch and look forward to welcoming you back to BLACKBARN.
We find our menu inspiration from the beauty of the season by sourcing products we love and finding ways to letting them shine.”
– Owner and Chef John Doherty, BLACKBARN
TO START
Cuban Black Bean Soup+ 8
cilantro, lime, pico de gallo, queso fresco
Wild Mushroom Toast 9
robiola, taleggio, parmesan, watercress, sourdough toast
Squash Bruschetta* 9
sheep’s milk ricotta, truffle honey, apple cider reduction, pumpkin seed, nasturtium
Roasted Squash & Kale Salad++ 9
green apple, pomegranate, spiced pumpkin seeds, bacon lardons, herbed buttermilk dressing
{ add grilled chicken 8 | add grilled shrimp 10}
Warm Cauliflower Caponata+ ¤ 11
green olives, cherry tomatoes, pickled celery, pine nuts, crispy capers
Confit Porcini White Pizza 21
mangalitsa spicy coppa, arugula, caramelized onion, truffle oil
Big-Eye Tuna Tartare*+ 19
avocado, pico de gallo, tortilla chips
Olive Oil Braised Octopus+ 26
red pepper hummus, shaved fennel, fresno chili, preserved lemon-olive gremolata
MAINS
Fresh Tagliolini 19
preserved tomatoes, shrimp, basil, garlic, shaved baked ricotta
Chili Dusted Swordfish Tacos*+ 24
corn tortilla, chili, tomato, mango, avocado, cilantro
Seared Branzino Filet*+ 26
braised endive, charred bell peppers
Grilled Tuna Sliders* 24
sesame-ginger aioli, chipotle chips
Chicken Milanese Sandwich ¤ 19
fresh tomato, mozzarella, pesto mayo, arugula, cheese brioche, chipotle chips
BLACKBARN Burger* 28
BBQ sauce, pork belly, gruyere cheese, jalapeño, parmesan fries
Cuban Sandwich & Black Bean Soup 19
prosciutto cotto, swiss, cornichons, whole grain mustard, cheese brioche
Wild Mushroom Ravioli 19
duck confit, arugula, truffle vinaigrette
Grilled Cheese & Squash, Leek & Apple Soup 19
tomatillo relish, aged cheddar, mozzarella
DESSERTS
Seasonal House Made Ice Cream & Sorbet two scoops 9
Apple Cider Donuts caramel sauce 15
Rum Butterscotch Bread Pudding vanilla ice cream, toffee sauce 15
Vanilla-Rhubarb Panna Cotta poached rhubarb, strawberries, candied almonds 15
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.◊ We Proudly use Certified Angus Beef exclusively + Gluten-free () Contains Nuts
BlackBarn’s Kouign Amann
Here at BLACKBARN, we’re celebrating black truffles this month with a specially curated menu created by our very own Chef John Doherty and Chef Matteo Bergamini. Like this months Chef’s Table where we’re serving our Seared Diver Scallops with celery root ribbons, black truffle, and sunchokes emulsion.
You may wonder → when are they in season? Black truffle season generally goes from mid-November to early March. Right now they’re early in the peak season, which means they are fragrant, tasteful and in high demand. As the Summers in Europe become hotter and hotter, black truffles become more scarce while more people are eating them than ever before.
But what are black truffles → black truffle goes by many names including Tuber melanosporum, Périgord truffle, or more common the French black truffle. These fragrant little beauties are the most precious and expensive of all the black truffles in the world. Hence, they are referred to as the “black diamond” of the kitchen.
While white truffles are in season from early November through late fall — those generally come from Alba, Italy. And it’s a very different product. It must be shaved raw and they are very fragrant, mild in flavor, and if they’re cooked or frozen or even preserved — their pungent aroma is destroyed. Black truffles on the other hand, can be preserved well through flash freezing, jarred or canned for later use. However, much of their flavor is lost in the juice which is often used for other products.
Black winter truffles are not to be confused with black summer truffles. By comparison, the summer truffle has a very delicate flavor and aroma profiles. These beauties, John Doherty suggests, are best shaved raw over risotto or salads. As cooking will diminish the little flavor that they have. Périgord winter truffles are best when cooked because the heating process releases the coveted truffle flavor.
Where it derived from…
Kouign Amann is a pastry that first originated in the 1800s in Brittany, France. The pastry derives its name from the Breton words for cake “kouign” and butter “amann.” It is a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside.
Photo by A Albanese Photography
We prefer our Kouign Amann to be on the lighter side; somewhere between the airiness of a croissant and the denseness of bread. We went behind-the-scenes, with Chef Anwuli Obidi, to discover her secret to making the perfect Kouign Amann.
Photo by Negine Jasmine
I start out with making the dough which consists of flour, yeast, salt, sugar, and water. I knead the dough until it’s soft and pliable. Then I form it into a rectangle and let it rest and proof in the fridge for at least an hour or overnight.
Once the dough has rested, I roll it out and top it with butter. This ensures that it’s twice as long, but the width is just about ½ an inch wider. I enclose the butter in the dough, then roll it out to make my first turn.
I put the dough back in the refrigerator for 30 minutes to chill so it’s easier to work with. It’s critical to keep your butter cold but pliable. It needs to be the same consistency as your dough from start to finish.
Next I roll the dough for the second time and sprinkle it with sugar just before I fold it. Then, I roll it out again for the final time and cut the dough into squares. I butter the molds, then coat them in sugar. Right before baking, I’ll sprinkle a little extra sugar the tops of each Kouign Amann to achieve the caramelized crispiness on the outside. I proof the pastries and bake them to perfection.
As soon as they come out the oven, I remove the Kouign Amann from the container and place on a cooling rack to avoid the caramelized sugar from sticking.
Join us for our famous Kouign Amann — Served during Brunch.
Saturday 11:30am – 3pm / Sunday 11:30am – 4pm
Black Truffle Month at BLACKBARN’s Chef’s Table + Recipe Included
Here at BLACKBARN, we’re celebrating black truffles this month with a specially curated menu created by our very own Chef John Doherty and Chef Matteo Bergamini. Like this month’s Chef’s Table where we’re serving our Seared Diver Scallops with celery root ribbons, black truffle, and sunchokes emulsion.
You may wonder → when are they in season? Black truffle season generally goes from mid-November to early March. Right now they’re early in the peak season, which means they are fragrant, tasteful and in high demand. As the Summers in Europe become hotter and hotter, black truffles become more scarce while more people are eating them than ever before.
But what are black truffles → black truffle goes by many names including Tuber melanosporum, Périgord truffle, or more common the French black truffle. These fragrant little beauties are the most precious and expensive of all the black truffles in the world. Hence, they are referred to as the “black diamond” of the kitchen.
While white truffles are in season from early November through late fall — those generally come from Alba, Italy. And it’s a very different product. It must be shaved raw and they are very fragrant, mild in flavor, and if they’re cooked or frozen or even preserved — their pungent aroma is destroyed. Black truffles on the other hand, can be preserved well through flash freezing, jarred or canned for later use. However, much of their flavor is lost in the juice which is often used for other products.
Black winter truffles are not to be confused with black summer truffles. By comparison, the summer truffle has a very delicate flavor and aroma profiles. These beauties, John Doherty suggests, are best shaved raw over risotto or salads. As cooking will diminish the little flavor that they have. Périgord winter truffles are best when cooked because the heating process releases the coveted truffle flavor.
We asked our chefs, John Doherty and Matteo Bergamini, which their favorite black truffle dish from the Chef’s Table is. This is what they had to say:
Something I like to make often at home are scrambled eggs in brown butter, crispy bacon with shaved asiago on top of toast. Every time I eat it, I say to myself ‘this would be amazing with truffles. You can find it on our Chef’s Table experience.
— Chef John Doherty
Chef John Doherty even shares his favorite recipe with us. See our Chef’s Table menu below and click on the image to be directed to our site for reservations.
Recipe: Scramble Duck Egg, Shaved Truffles, Pancetta, Watercress, and Gruyere Toast ↓
(This recipe serves 4)
What You’ll Need:
1 oz. sliced Pancetta, cut in ½” pieces
½ cup Heavy Cream
1 Tbsp. Black Winter Truffles, chopped
3 Duck eggs or 4 Chicken Eggs, beaten
1 tsp. salt
1 Tbsp. salted butter
4 slices toasted Brioche
1 cup watercress
2 tsp. Extra Virgin Olive Oil
¼ cup Parmesan Cheese, grated
In a 1qt. sauce pot over medium heat, reduce cream, truffles and salt by half and add to beaten eggs. In an 8” skillet over medium heat, cook pancetta until crispy and reserve on the side. Return skillet over medium heat and add butter and 1 tsp. of reserved pancetta fat. Once butter is foaming, add beaten egg and truffle mixture and stir until mostly cooked and creamy with small lumps. Spoon eggs over toast. Toss watercress and crispy pancetta in olive oil and place on top of eggs. Sprinkle with parmesan cheese.
Chef Matteo Bergamini with black truffles from Périgord, France
My favorite dish off the Chef’s Table menu is the Artichoke Barigoule, with mache salad, and black truffle vinaigrette. Artichoke and black truffles are a great pairing. I like to make this dish because you can use the artichoke in different ways to bring variety of texture — braised, fried, and shaved raw. The dish has mache lettuce (in Italian it’s called Valeriana) which are like baby lettuce with a mild grassy flavor. It goes well accompanied with roasted or braised vegetables. This dish will have both shaved black truffles and ones cooked in the vinaigrette that is shallots, truffle juice, and sherry vinegar.
— Chef Matteo Bergamini
Join us for an intimate experience at the Chef’s Table
Call us at 212-265-5959
Or email us at events@blackbarnrestaurants.com