Blackbarn definitely tops my list of favorite restaurants in New York City. It’s one of those places where you can go with a crowd, and not feel crammed into a tiny space. Plus, Chef John Doherty’s menu has something for everyone—using only the most superb ingredients from local farmers, ranchers, and fishermen. I always recommend this place to folks looking for a guaranteed great time.

hobnobmag Eating at the Chef’s Table at Blackbarn

John Doherty was the former Executive Chef at the Waldorf Astoria and brings a sensible perspective to his menu. His creations take farm-to-table dishes and ramp up the simplicity with a bit of chef’s genius. You won’t be getting super artsy small plates with ingredients that only a few esteemed foodies recognize. This is a spot where you can choose through a variety of well-conceived dishes, which are served in ample portions. (As a matter of fact, I would recommend sharing the salads for 2 or even 3.)

hobnobmag Eating at the Chef’s Table at Blackbarn

The Chef’s Table is personally attended to by the chef, who is a sweetheart of a man. You’ll be seated just outside the open kitchen, so can see everything all unfold before your very eyes. Enjoy a 5-course dinner—with wines to match for $165pp. A true bargain, in my opinion! It happens every Saturday night, and the menu changes monthly. For this month’s menu, the 5 courses go as follows (just reading this is making my mouth water):


Green & White Asparagus in smoked butter, with a crispy quail egg, and bourbon smoked salmon. Paired with a Roederer Estate – Brut – Anderson Valley, USA

second course

Foie Gras Ravioli in an Iberico ham broth, with leeks and la ratte potatoes (a type of fingerling). Paired with a Château Moncontour – Vouvray Demi Sec – Loire Valley, France 2017

third course

Corn Meal Crusted Soft Shell Crab served with a chorizo hollandaise, endive, pickled ramp sprouts, and pea shoots. Paired with a M&S Bouchet – “le Sylph” – Cabernet Franc – Anjou Saumur, Loire Valley, France 2016

main course

Salt Meadow Spring Lamb, a mixture of pistachio crusted chop, braised shoulder, and grilled marinated leg served with fava bean, morelle, and young salad. Paired with a Vina Ijalba – Graciano – Rioja, Spain 2015


Strawberry Rhubarb Tart served with strawberry cheesecake ice cream and lemon curd. Paired with a Pacific Rim – “Vin de Glaciere” – Riesling – Colombia Valley, Washington, USA 2016

Make a reservation at this link.

Blackbarn, 19 e 26th St (betw Fifth and Madison Ave), at the top of Madison Square Park, there’s another location in Chelsea Market as well, with a quaint housewares shop in front.

hobnobmag Eating at the Chef’s Table at Blackbarn