Black Barn is an upscale farm-to-table restaurant serving American cuisine in a modern barn-inspired setting.
Black Barn’s location in NoMad and faces Madison Square Park and contains a tavern and main dining room. The tavern is a warm and inviting space in which to enjoy classic American cuisine, while listening to the Blues. The bar menu includes some of NYC’s best handcrafted cocktails, the best burger in NoMad, as well as local favorites such as Ricotta Stuffed Meatballs, Truffle Mac & Cheese Croquettes, and killer Crispy Chicken Wings. On weekends, the tavern offers brunch with Chicken and Waffles, a bottomless Bloody Mary Bar and warm Apple Cider Doughnuts.
Whether entertaining clients, having a night out with friends, or celebrating a birthday or anniveersary, guests are completely transported by the soulful energy in the Main Dining Room’s, where industrial-meets-barn inspired space and one is seemingly whisked away to the relaxing countryside. Expect handcrafted artisanal dishes prepared by Chef John Doherty,former Executive Chef of New York’s Waldorf Astoria, and Matteo Bergamini, as well as an award-winning wine list curated by Sommelier Andrija Tadejevic. This is the place to go for fall-off-the-bone Beef Ribs, Branzino, Truffled Gnocchi, Chocolate Soufflé, Mission Fig Pizza, not to mention vegetable entrees like the famous Cauliflower Steak and Butternut Squash Ravioli.
Additionally, Black Barn features eight private spaces accommodating almost any event and a special Chef’s Table. The five-course menu with wine pairings at the Chef’s Table are cooked and served by Chef Doherty alongside thesommelier, and the menu changes every month to capitalize on the season offerings of local markets.
19 East 26th Street
New York 10010
Owner and executive chef John Doherty talks about living in NoMad, how his career has led to this point, and the inspiration behind Black Barn. We get a behind the scenes look at renowned Hampton’s designer Mark Zeff’s gorgeous space and see Chef John’s fantastic team hard at work preparing locally sourced, upscale American cuisine.