September 16, 2015
NoMad Further Solidifies as NYC Culinary Capital with Black Barn
We knew that whatever was going to fill the walls at 19 East 26th Street it had to live up to the standard of its predecessor SD26. Since the announcement that SD26 would be changing ownership, there has been quite a bit of talk around the neighborhood as to how the restaurant might change. We were only able to speculate before, but we have a much clearer picture now with the opening of Black Barn tonight.
The owner and executive chef of Black Barn is John Doherty, originally from the famed Waldorf Astoria. He has teamed up with renowned Hampton’s designer Mark Zeff to create an entirely new restaurant experience. The menu is said to be a relaxed new-American cuisine. The NY Times has described it as “grilled items, slow-cooked specialties and plates for sharing.” There will also be a Champagne bar at the front with oysters as well.
The Black Barn name and concept seems to stem from Zeff’s own architectural and design movement based on the barns of Long Island’s East End. His aesthetic is described as using natural elements to create a completely unique approach to environmental design. The new restaurant reflects this style with rustic decoration — including exposed wooden walls, warm lights, and farming tools on display throughout.
WWD reported that Black Barn will have a 5-course menu that will change weekly, two full dining areas, four private event rooms, and a wine cellar — with seating for 32.
Doherty told WWD, “We’ve got so much business in the area for lunch and after work, and residents…It’s become such a popular area — all the restaurants in this area are doing very well, and so its become a dining destination. I think we’re lucky to be able to tap into all of it. It’s continuing, there’s so much renovation going on.”
We are so excited by the look of this place, both from a culinary and design standpoint, and it is shaping up to be another neighborhood staple, one that is sure to fit right in.