Uovo in Raviolo Recipe
We appreciate the greatness of Uovo. They’re rich, delicious, beautiful, and they are possible for you to make at home if you have some patience. A gorgeous oversized soft egg yolk, spinach, and ricotta filled raviolo with a ring of truffled vegetables topped with melted truffle butter.
Our Executive Chef Matteo Bergamini at BLACKBARN Restaurant shares his Uovo in Raviolo Recipe:
Servings: 4
Prep Time: 90 minutes
Cooking Time: 2 minutes
Ingredients for the pasta dough:
• 1 cup “00” flour
• 3 eggs
• a pinch of salt
Ingredients for the filling:
• ½ cup sautéed spinach
• 1 ½ cup ricotta
• 3 ounces freshly grated Parmigiano cheese
• 5 large eggs
• a pinch of freshly grated nutmeg
• white peppers freshly ground
• a pinch of salt
• 3 ½ oz. truffle butter
A portion of proceeds goes towards Heavenly HARVST Foundation to create meals for those in need.
Ingredients for the garnish:
• 1 bunch pencil asparagus
• ½ lb morel mushrooms
• 1 chopped shallots
Directions for Uovo in Raviolo:
To prepare the pasta dough, cover your table with white flour and start mixing it with the eggs and salt. Roll it very thin and cut 8 circles 4” diameter.
Wash your asparagus and the morel under cold water. Then place the mushrooms on a clean towel to dry and cut the asparagus into half-inch pieces. Finely chop your spinach. In a bowl mix the spinach with the ricotta, half the Parmigiano, and one egg. Season with nutmeg, salt, and pepper.
Place 4 circles of the pasta dough on a sheet of parchment paper. Place equal portions of the ricotta-spinach mixture on each of the rounds. Make a slight indentation in the mounds of the mixture.
Separate the yolks from the whites of the remaining 4 eggs. Make a slight indentation in each mound of the mixture, then carefully place 1 egg yolk and ½ of its white in the indentation.
Brush the edges of the pasta circles with a little cold water, cover with the remaining 4 circles of pasta and press together to seal, eliminating as much air as possible from the inside.
Bring a pot of water to boil, add 2 Tbs of coarse sea salt and carefully ease the ravioli into the water. Cook for 2 minutes. In a sauté pan, on a medium heat, place half an ounce of truffle butter then add shallots, morels, and asparagus then cook for 2 minutes. Season with salt and pepper.
While the ravioli are cooking, melt the rest of the truffle butter in a saucepan over high heat and cook just until the butter takes on a light brown color.
Drain the ravioli and place them on 4 individual plates. Top the ravioli with 2 spoonfuls of vegetables on each one, sprinkle them with Parmigiano cheese and pour the browned truffle butter on it.
Let us know how your dish came out and if you’re in town, try our Uovo during brunch at BLACKBARN Restaurant, across the street from Madison Square Park, at 19 E 26 Street in NoMad.
A Conversation with BLACKBARN’s Executive Chef Matteo Bergamini
Here, at BlackBarn, we take great pride in more than just our dishes but in our impeccable staff.
It’s through a combination of their stories, expertise, and passion that sets us apart. It impacts our atmosphere and adds the pinch of ‘love’ we miss from mom’s home cooking. One to note → is our excellent Executive Chef Matteo Bergamini. Join us as we get more familiar with his roots and explore some of his favorite dishes.
The IPA Braised Cheshire Pork Shank served with broccoli rabe, roasted peppers, fresh lemon zest, and salsa verde
Where did you grow up?
North Italy, in Toscolano Maderno on Lake Garda.
When you were a child, who cooked for you? What was your favorite thing to eat as a kid?
My mom and grandma used to feed me and sometimes also my sister. My favorite dish from my mom was veal ravioli in a red wine broth; from my grandma it was pieces of butter dipped in sugar; from my sister it was a cooked ham mousse.
Do you remember the first time you realized you wanted to be a professional chef?
Yes, I was probably 13 years old making pumpkin ravioli with my mother.
What was your first job in the service industry?
I was 15 years old in a restaurant not too far from where I live in Italy, Lido’ 84 restaurant in Gardone Riviera.
How long have you been a chef?
20 great years.
Where were you trained?
I’m still getting trained! But mostly in Italy with a little experience in France.
Do you cook at home? What is your family like?
Unfortunately I only cook at home on Sunday, otherwise my wife Dayna takes care of the family. When I do, I like to cook with my kids. We prepare grilled pork ribs with fried platano and we are very into tacos.
What do you consider your biggest challenge in the kitchen?
Managing my workers! You never know what is in their mind and you are constantly in their hands!
What is your favorite food to cook?
Grilled pork ribs or braised beef cheeks.
What is your comfort food?
Pasta and pizza.
What is the philosophy behind your cooking? What, for you, is the purpose of a professional chef?
Use the freshest and greatest ingredients to make the best dish.
What do you think your influence has been over the food at BLACKBARN?
I probably can say that is an Italian influence. By this I am not saying that we are doing “Italian food” but that I am trying to keep the clean flavor of the dish without using too many ingredients.
How do you occupy your time when you are not cooking? What do you do to relax?
I try to spend all my free time with the family, wife and 2 kids. If we can call it that, it is also my time to relax.
What is your favorite dish on the menu at BLACKBARN and why?
I am debating between the BBQ ribs and the braised pork shank. Both very rich in flavor and cooked the way I love it! Slow!
The BBQ beef ribs at Black Barn. Served with orange-chipotle rub, shoe string fries, and a side of cucumber salad
Come stop in and tell us which your favorites are!
Pasta La Vista Baby · BlackBarn’s Truffle Parmesan Gnocchi Recipe
There is nothing quite like the taste of fresh. One of our favorite and most ordered side-dish is our truffle parmesan gnocchi which we make from scratch in-house. Our Executive Chef Matteo Bergamini shares his famous recipe below!
Serving: 4-6
Prep Time: 1 hour
Cooking Time: 15 min
Ingredients for the gnocchi:
2 cups Ricotta
1 cup Grated Parmigiano
7/8 cup A.P. flour
1 Whole Egg
Put a large pot of water to boil, add 3 Tbs of salt.
Place all the ingredients in a bowl and with the help of a wooden spoon mix them until all the ingredients clump together and the dough becomes smooth. Place it on a table, previously dusted with flour, tear off a piece of dough about the size of a lemon and with the palm of both hands roll it into a rope about ¾ inch diameter.
With a knife cut the rope crosswise every ¾ inch and arrange them in a single layer on a baking sheet, making sure to sprinkle them with flour so they don’t stick together. Repeat this procedure until you run out of dough. If you want to store your gnocchi to use in the future, place it in a sealed bag inside your freezer.
Ingredients for the sauce:
2 cups heavy cream
3 Tbs butter
½ cup grated Parmigiano
4 Tbs chopped fresh black truffle or 2 Tbs black truffle paste
Pinch of salt and black pepper
In a large saucepan bring to boil heavy cream, butter, and truffle. Let it simmer for 2 minutes. In the meantime, drop the gnocchi in the boiling water.
When your gnocchi starts to float to the top of the pan, you’ll know it’s ready. With the help of a colander, drain your gnocchi. As an extra tip, add some of that boiled water into your sauce. Adjust your seasoning as you like and serve.
Let us know how your dish came out and if you’re in town stop by our BLACKBARN Restaurant, across the street from Madison Square Park, at 19 E 26 Street in NoMad.
Christmas Eve Menu
We will be offering a special a la carte menu, in addition to
our four-course prix fixe menu on this special evening.
Christmas Eve
10:30am-3pm: Brunch
5:30pm-9:30pm: Dinner
PRIX FIXE MENU
FIRST COURSE
Live Scallop Crudo*+
caviar, chives, sauce virge, broccolini
or
Wild Mushroom Toast
robiola, taleggio, parmesan, watercress
SECOND COURSE
Roasted Beet & Boston Lettuce+
spicy pistachio, orange, yogurt dressing
or
Porcini Risotto
crispy garlic, parmesan
+65 supp shaved white truffle
MAIN COURSE
Paupiettes of Dover Sole, Shrimp Mousseline*
beurre blanc, sea beans
or
Filet Mignon Rossini
foie gras, black truffle, haricot verts, rosti potato
DESSERT
Egg Nog Cheesecake
ginger snap crust
or
Warm Apple Cider Donuts
caramel sauce
95 | 135 with wine pairing
A LA CARTE MENU
TO START
Kale and Butternut Squash Salad+ 21
farro, dried cranberries, bacon lardons, spiced pine nuts, baked ricotta, herbed buttermilk dressing
Big Eye Tuna Tartare*+ 22
avocado, mango pico de gallo, tortilla chips
Olive Oil Braised Octopus+¤ 26
roasted pepper hummus, fresno chili, shaved fennel, preserved lemon-olive gremolata
Mangalitsa Charcuterie & Cheese+ 32
pickles, tomato jam, mustard, nuts, seasonal fruit
Foie Gras Terrine 28
Hudson Valley foie gras, quince gelée, celery, brioche
Butternut Squash Soup* 14
squash, leek, apple, slow cooked beef rib
MAINS
Spiced Roasted Autumn Vegetables+ 29
celeriac-parsnip & apple purée, quinoa, red grapes, marcona almonds, papadum chips
Butternut Squash Ravioli¤
swiss chard, toasted pumpkin seeds, bacon lardons
Pan Seared Diver Scallops* 47
squash and leek risotto, housemade bacon, basil oil
Grilled Amish Chicken* 36
persimmon & prune bread pudding, grilled broccolini, mushroom velouté
BLACKBARN Tomahawk Steak for Two*+ 140
parmesan fries
BBQ Beef Ribs* 44
chipotle-orange rub, shoe string fries
Beer-Braised Cheshire Pork Shank*+ 42
broccoli rabe, butterball potatoes, sun-dried tomato, charred tomatillo relish, chicharron
Herb Crusted Black Cod* 47
brandade, potato-porcini crostini, carrots, chanterelle mushrooms
SIDES
Truffle Ricotta Gnocchi, parmesan 17
Roasted Brussels Sprouts, bacon & thyme + 15
Crispy Local Potatoes, radicchio, mint , blue cheese + 15
Roasted Corn Squash, apple-ginger butter +¤ 15
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
+Gluten free ¤Contains Nuts
The Chef’s Table, a Piquant Experience for Food Lovers
Anyone living in New York City will tell you that it’s always, most definitely, all about the experiences.
The ones we love most begin with amazing food shared with great company. These organic moments leave you feeling better about yourself, your life, and your appetite for it.
Chef John Doherty with Guests
We had the pleasure of hosting a double date night at our CHEF’S TABLE. This six-course dining experience was paired with wines specially curated to enhance your palates. Each course unique and inspired by the fresh in-season produce we find at the Farmer’s Market in Union Square.
In Doherty’s experience catering to the elite, he’s learned that true luxury lies in comfort.
Allow us to transport you and your guests, from the noisy New York hustle, into an upscale barn inspired setting, with soft rustic colors, welcoming you into a relaxed state of mind. We want you to feel at home.
Our chef is fueled by the vision for impeccable dishes from his passionate staff.
When creating the Chef’s Table, Doherty wanted to share a touch of magic with his guests.
The entire dining is a must-have NYC experience. Our dashing sommelier, Andrija Tadejevic, will fill a listening ear with details about each wine. He may even pop champagne with a saber if you ask properly.
Andrija Tadejevic with model Rain Dove
1st Course
North Carolina Blue Crab with cilantro and lime on thinly sliced watermelon. Paired with J.M. Gobillard & Fils, Brut from Hautvillers, France.
Here’s what the group had to say about it:
This tasted so good! After a long week in constant and humid heat — the crisp taste of sliced juicy watermelon with crab was an excellent way to start an experience like this. The delicate flavors of the meat paired perfectly with the sweet and juicy fruit. The sweet bubbles of the champagne washed it down gracefully.
2nd Course
Heirloom Tomatoes, Mozzarella, with drizzled sherry vinaigrette. Paired with a bottle of the 2014 Arbe Garbe, White Blend from Sonoma, California.
Hand selecting the tomatoes from the local farmers market creates a base to this dish that is rarely equalled in the city. This classic tastes exactly how you would wish for it to be.
3rd Course
Hudson Valley Foie Gras served with homemade onion marmelade and hen of the woods mushrooms. Paired with a bottle of the 2012 Domain Beaurenard, Chateuauneuf du Pape Blanc from Rhone Valley, France.
This was one of my favorites! The texture wrapped around my palate in the most pleasant way even though I rarely eat foie gras. The crostini provided a perfect crunch to balance the softness of the duck, and the delicate white wine left me anticipating the next bite.
4th Course
Day Boat Scallop with roasted cauliflower and pickled raisins. Paired with a bottle of the 2011 Rojac, Malvazija – Macerated from Istria, Croatia.
The rich sauce covered each bite of this delicious mollusk. Switching to the red wine came at an ideal time.
5th Course
Dry Aged Beef Rib Eye and BBQ Ribs served with a side of truffle gnocchi and spinach. Paired with a bottle of the 2006 Corte Sant’Alda “Mithas”, Valpolicelle Superiore from Veneto, Italy.
This dish was AMAZING! The aged pulled rib eye cooked for over 8 hours. Proving that, the attention to detail Doherty performs is immaculate. Each style of beef brought a special dimension that was enhanced by the tender and flavorful gnocchi with black truffle vinaigrette.
6th Course
Like any fine feast, the evening ended with dessert. Roasted peaches with almond sabe and pastry cream created by our in-house pastry chef. This magnificent sweet dish was paired with a 2006 Oremus, Tokaji Aszu of 5 Puttonyos.
The fresh ripe peach was perfectly nestled on a creamy bed of goodness. The Hungarian sweet wine provided a satisfying conclusion to the chef’s table.
Don’t forget the cappuccino!
Book your CHEF’S TABLE experience and we’ll see you at BLACKBARN!
The Best Happy Hour in NoMad Just Got Even Better with Fresh New Additions to the Tavern Menu
Come in for Happy Hour and enjoy the new farm-to-table additions to our Tavern menu! So good we do it twice a day, seven days a week from 4-6 and again from 9-11 pm.
“What’s on the menu is what I want to eat. It comes from my heart.”
— Chef, Owner John Doherty
New on the Tavern menu ↓
BBQ Pulled Pork Buns with slow cooked shoulder, pickled radish, and cilantro
Crispy Chicken Wings with our new house-made hot and bbq sauces
Chili-Dusted Swordfish Tacos with tomato, mango, avocado, and cilantro
Shishito Peppers with pico de gallo and queso fresco
The NoMad District (“North of Madison Square Park”) has seen many groundbreaking moments in New York culinary history. You may not know that NoMad was the birthplace of many popular cocktails including the Manhattan, Widow’s Kiss, Rob Roy, and Hoffman House Fizz. Not to mention, it’s where Manhattan Clam Chowder and Lobster Newberg were served for the very first time.
New on the Happy Hour menu ↓
Enjoy 50% off some of our favorite bar bites like our Margherita Pizza, Mushroom Toast, Meatballs, and classic BLACKBARN Burger
$5 DRAFT BEER
$7 RED AND WHITE WINE
$10 SELECT COCKTAILS
(Please inquire within for our daily offerings)
BBQ Pulled Pork Buns ($3 each) slow cooked shoulder, pickled radish, cilantro
Crispy Chicken Wings ($1 each) with our new house-made hot and bbq sauces
Wild Mushroom Toast with robiola, taleggio, parmesan, watercress
Ricotta Stuffed Meatballs tomato sauce, oregano bruschetta, parmesan
Pizza Margherita with mozzarella, fresh tomato, basil
BLACKBARN Burger BBQ sauce, pork belly, pawlet cheese, chopped jalapeño, and parmesan fries
View our full Tavern and Happy Hour menu here!
There is no reserved seating in the Tavern so feel free to drop in at any time. We’re located on 19 E 26th Street across from Madison Square Park.
NYC Restaurant Week Menus
SUMMER 2023
NYC Restaurant Week is a registered service mark of NYC & Company, Inc., and is the original and official Restaurant Week
Learn How to Pick Tomatoes at the Farmer’s Market with Executive Chef Matteo Bergamini
Fruits and veggies taste best when eaten in-season.
Finding the right tomatoes and fresh produce is an important part of cooking a world-class meal at home. We took a trip with our Executive Chef Matteo Bergamini to the Farmer’s Market in Union Square to get his expert advice on how to pick the right tomatoes as well as how to best preserve them to use in the Fall and Winter. He happened to share a lot of valuable information including where to get the best Italian style tomatoes in New York.
Here is what we learned when it comes to picking the right fruits & vegetables:
How to pick the right tomatoes
↓
➊ Sight → Be mindful of the color — make sure it’s deeply colored whether it’s yellow, green, orange, or red.
➋ Smell → You’ll know it when you smell it because it smells like sweet tomatoes!
➌ Touch → Give it a squeeze — You want it to feel firm but not too hard.
TIP: Chef Bergamini recommends going with heirloom tomatoes and choosing a basket of different shapes and sizes. You can even customize them.
TIP: The best time to buy your tomatoes is between July through early September. Chef Bergamini suggested August being a great time for ripened, sweet, and tasty tomatoes. August is also prime time for juicy peaches, meaty eggplants, and so much more.
TIP: These roma tomatoes (also known as plum) are best for cooking in sauces because they contain less water in them.
TIP: Chef Bergamini recommends getting these tiny matt wild cherry tomatoes which have a sweet flavor. He says they are beautiful to garnish salads and helps upgrade the taste — he’s very right about that!
How to preserve your tomatoes through the other seasons:
➊ Go get tomatoes in-season: July, August, or early September.
➋ To preserve tomatoes you can freeze them, but when you defrost them use that juice because it’s the flavor — it’s not just water.
➌ You can also put them in a jar — cut or crushed. Add a basil leaf then seal your jar. Next, you want to grab a larger pot and fill it with water to boil. Place your jar into your pot, make sure the boiling water covers the jar. And let it simmer for about an hour. remove your jar and let it cool off on the counter before storing it away.
You get the freshness of the tomatoes through Winter just like it was in the Summer. We call it preserved tomatoes, and do it a lot at the restaurant.
— Chef Bergamini
On your next Farmer’s Market adventure, be sure to try these Tri Star strawberries.
TIP: Make sure they’re fragrant and sweet to taste.
TIP: These purple moldavian balms are great for pastries. I love eating flowers, whenever appropriate of course, and this one was filled with a lemon type flavor.
TIP: How to pick the right peach — smell it — it should smell like a peach and squeeze it to feel a little softness ツ
TIP: These eggplants are not bitter and contain less seeds. Chef Bergamini likes to serve them with Branzino — with garlic and thyme.
To find fruits and vegetables like they have in Italy — Chef Bergamini trusts Mountain Sweet Berry Farm, owned by Rick Bishop, based in Roscoe, NY.
Rick is a great person who has tremendous love for what he does. I bring him seeds from Italy and he does his best to recreate Italy’s soil to farm them in.
— Chef Bergamini
To grow their tomatoes, they recreate volcanic soil — just like in Naples — by adding ashes, eggshells, and algae to fertile soil.
During our trip, Chef Bergamini got greeted by many friendly faces every few minutes — and no surprise, he comes to the market frequently, often with owner Chef John Doherty, to get inspired for their specially curated menu. These dishes, using the most freshest ingredients, can only be experienced dinning at the Chef’s Table.
At the Chef’s Table, the six course dinning menu is paired with a variety of wines meant to bring out flavors you never knew you could experience!
Call us to book your experience!
Join us at the Chef’s Table.
18 Things You Didn’t Know About Chef-Owner John Doherty
Knowing the person behind a business helps understand what makes it tick.
BLACKBARN is a manifestation of my thoughts and dreams. I’ve put some little-known facts together about myself for your entertainment.
— Chef-Owner John Doherty
1. My children are my greatest joy. I have 3 grown kids from my first marriage. Jenna a fashion designer in New York City; Patrick has his own personal training business; Evan is pursuing his teaching degree in mathematics. My wife Jennifer and I brought little Emmett into the world in March 2015.
2. I started cooking at the age of 15 and fell in love with the art of hospitality (making others happy).
3. During my time at The Waldorf, my biggest thrill and honor was meeting Ronald Reagan for the first time after preparing dinner for President Reagan, Prime Ministers Margaret Thatcher, Helmut Kohl, Francois Mitterand, Brian Mulroney, Bettino Craxi, Yasuhiro Nakasone at the United Nations 40th Anniversary.
4. My wife is my closest confidant, and believes in me like no one else.
5. I used to like strong coffee, now I can only drink espresso.
6. At Black Barn, we play blues mixed with classic rock. When I relax I like to listen to new age instrumental and solo piano.
7. My last meal will be eaten with a spoon- and definitely have truffles shaved on it.
8. My go-to snack is Cheerios.
9. The only junk-food I can’t resist are doughnuts.
10. I am obsessed with BMW’s. When I see one parked on the street, I’ll admit that I stop and sometimes peek in the windows. I may have set off one or two alarms.
11. I don’t watch tv (except for football) for 2 reasons; there’s nothing on that I like and I don’t know how to work the remote control.
12. The greatest Leadership lesson I learned was from dog training where I learned the power of positive reinforcement.
13. My least favorite food is raw onions. You will never find a raw onion on any menu I’ve designed – sorry.
14. I’m deaf in one ear. My wife is convinced I have selective hearing.
15. Experience has taught me that my success is not achieved alone, but in collaboration with those I surround myself with.
16. I’m a JETS fan. There…..I said it.
17. I love dark beer, well aged Scotch, Champagne and French wine.
18. Spell check has changed my life.
Update: Growing family with babies on-board.
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.
Introducing Our Fresh New Summer Farm-To-Table Menu
At BLACKBARN, we believe in using fresh, seasonal ingredients and place great value on having strong relationships with local farmers so that we can bring our guests the very best each season has to offer.
“We find our menu inspiration from the beauty of the season. We find a product we love and find ways to bring it’s wonder out.”
– Owner and Chef John Doherty, BLACKBARN
Over the years, we have been sourcing our ingredients almost exclusively from local farms and making everything from scratch. We’re always introducing new new exciting dishes to our menu.
During Summer, we’ve introduced lots of healthy new dishes with bold, fresh flavors. Here are just a few of our favorite dishes that may make it back to our dinner menu:
Pan Seared Diver Scallops with a light spring onion risotto, heirloom carrots, artichokes and hen of woods mushrooms.
Butter Poached Striped Bass with summer corn, chanterelle mushrooms, and housemade pickled raisins.
Duck Breast Pastrami & Sausage with balsamic cipollini, grilled baby turnips, and cherries.
For lunch, we’ve added a variety of new vegetarian salads including tempting and flavorful farm to table creations, like the ones below. If preferred, you have the option of adding protein like chicken, grilled salmon, grilled shrimp, lump blue crab, or steak to any of our Garden dishes.
“Fresh seasonal vegetables paired with love and care will leave you completely fulfilled. I feel more energized and satisfied at the same time.”
– Owner and Chef John Doherty, BLACKBARN
Peach Panzanella Salad with grilled onions, goat cheese, toasted pistachio, dressed in Moscatel vinaigrette.
Cara Cara Orange Salad with fresh kale, avocado, black olives, and watercress, with tahini dressing.
Grilled Corn & Kale Salad with cucumber, red quinoa, shaved heirloom carrots, and caraway-buttermilk dressing.
View our MENUS
Located on 26th Street in New York’s historic Nomad District with Madison Square Park views, join us for brunch, lunch or dinner and reserve a table today.
We also love sharing tips from our visits to Union Square’s Farmer’s Market like … How to Pick Tomatoes at the Farmer’s Market with Executive Chef Matteo Bergamini.