BLACKBARN: From farm-to-table, this NoMad gem is a culinary standout

19 E 26th Street

Overlooking Madison Square Park, BLACKBARN — a thoughtfully articulated farm-to-table restaurant — is a neighborhood gem. Founded by award-winning chef and hospitality veteran John Doherty and his childhood friend Tom Struzzieri, this multi- level eatery offers a variety of signature dining options including the Tavern, Main Dining Room, and Chef’s Table, along with eight intimate and versatile private spaces that can accommodate both small and large parties and events.

“When people ask me what the concept of BLACKBARN is, I tell them that it is refined food and wine with great service in a casual, rustic environment,” said Doherty. “As soon as you walk in, you have this sunlit room we call the Tavern with this large window which feels like an extension of Madison Square Park. It’s absolutely beautiful on the weekends when they do brunch — there’s a great vibe and while listening to great music. It’s a very popular neighborhood spot.”

Weekend brunch includes great cocktails, mocktails, bottomless Mimosas, and don’t forget warm apple cider doughnuts! The Tavern’s menu is ideal for lunch, happy hour, and other lite fare. Local favorites, Ricotta Stuffed Meatballs, Mushroom toast, an unforgettable burger, and Crispy Chicken Wings, along with seasonal garden options, accompany a craft cocktail like the Peach Smash made with their custom blended Makers Mark made possible by their beverage partners at Suntory Beam. The Spirits menu has an extensive list of boutique whiskeys, tequilas, and spirits to enjoy as well. The Tavern is an ideal spot to grab a quick bite or enjoy al fresco dining in the neighborhood.

In addition, the Main Dining Room, with its thoughtfully curated menus and international wine list, offers a more refined approach to casual dining. The barn-like interior features industrial- design elements like bare beams, iron hardware, and steampunk light fixtures. The energy is inspired; a perfect backdrop for entertaining clients, enjoying a night out with friends, or celebrating a special occasion.

Artisanal dishes, including Hudson Valley Foie Gras Terrine, Eight-Hour BBQ Beef Ribs, Cured and Smoked Salmon en croute, Grilled Market Zucchini Salad, and Truffled Gnocchi pair with an award-winning wine list curated by sommelier Andrija Tadejevic. Doherty and executive chef Brian Fowler pride themselves on finding the best local ingredients. “Our chefs frequent the Union Square Farmers Market and proudly source fresh, seasonal ingredients from farms in the tri-state area,” said Doherty. “In forging meaningful relationships with local farmers, artisans, and ranchers, we’re pleased to create a sustainable, memorable dining experience.” While some dishes, including the Tomahawk Steak for Two, are meant to be shared, others are vegetarian-friendly or built on layers of flavors and textures. Both the food and drink menu change with the seasons.

Sustainability is also a priority for the chef, who grew up on Long Island. In addition to energy-saving initiatives, the restaurant is Certified Green, a program that was started in NoMad. “Our compost is picked up by a farm that uses it to grow mushrooms which we then buy back for the restaurant at a discount,” he said.

BLACKBARN opened its doors in 2015 and has earned its reputation as one of NoMad’s best kept secrets. Doherty has been working in kitchens since he was 15 years old; he graduated from the Culinary Institute of America and at 19 talked his way into an internship at the Waldorf Astoria where he offered to do “anything” for a job in the hotel’s famous kitchen. “I learned that hospitality is king, the most important part of the dining experience,” he said. Today, with 85 employees, he sees his role as one that enables and inspires his staff.

In many ways, that ability to inspire comes full circle at BLACKBARN’s Chef’s Table. Much of the inspiration for the restaurant’s menus comes from the Chef’s Table, a private dining communal table experience for up to 20 guests. The five-course menu changes monthly and the items that are well-loved by both the chefs and their guests are eventually added to the seasonal rotation.

“By far the most popular style of service in our private event rooms is family style,” he said. “It stimulates conversation, interaction and allows people to enjoy up to 12 dishes.” A percentage of the proceeds from the Chef’s Table are donated to the Heavenly Harvest Foundation, a charitable organization that serves communities in need. Founded by Doherty, the foundation is run by his daughter Jenna Elliot. “Cooking is a way of sharing,” he added.

Doherty also periodically hosts what he calls the World Leader menu. The five-course meal is an off-shoot of his tenure at the Waldorf Astoria, where he served a number of US presidents and foreign leaders. The dinner — which replicates the menus he created for dignitaries — is served alongside Doherty’s engaging stories about his time at the renowned hotel.

“Our goal at BLACKBARN is to delight each and every guest at every opportunity with an extraordinary experience,” Doherty said. And no doubt, this incredible dining experience does just that. Whether enjoying a lite lunch in the Tavern or hosting a business meeting in one of the private event spaces, guests are treated to the highest level of service, the freshest local ingredients, and an inspired and creative menu, all set against a warm and inviting space.

The next time you are looking for a seat at the table, step through the doors at BLACKBARN, the farm-to-table culinary gem in NoMad. You’ll be glad you did. N

BLACKBARN is a sponsor of The NoMad Alliance.