| New York, NY - January 23, 2018 | Now that BLACKBARN cafe bar has launched as a purveyor of both liquor and wine and beer, a winter cocktail menu has debuted that features custom concoctions by Chef John Doherty. From clever hot cocktails like “I Dream of Greenie” made with BLACKBARN’s special proprietary blend, to fruity and refreshing light sips like the tempting blood orange Plot Twist, the menu is a gathering of flavors and profiles to warm and satiate throughout the coldest months.

BLACKBARN cafe & bar has added brunch service to its offerings with custom drinks, including a spicy chipotle bloody mary that can fire up the day. With an emphasis on wholesome, fresh ingredients like delicious smoked salmon, lean egg whites, and heart-healthy avocado, the menu features healthy twists on several classics. Dishes range from savory to sweet, from light fare to hardy, so that there are options for all palates. To complete the wide array of offerings, special cocktails are accompanied by a non-alcoholic green juice that can rev the metabolism. All of the dishes, glasses and linens used during the service were specially curated by Chef Doherty and interior designer Mark Zeff, and can be purchased on the way out in a vignetted area of the attached shop. Brunch will be available on Saturday and Sunday from 11am to 3pm.


Smoked Salmon Eggs Benedict
Hollandaise, English Muffin, Roasted Potatoes

Egg White Frittata
Eggplant, Zucchini, Red Bell Pepper, Goat Cheese, Roasted Potatoes

Breakfast Sliders
Sausage, Scrambled Eggs, Gruyere, Avocado, Chili BBQ Sauce, Cheese Rolls

Egg Casserole
Sourdough, Bacon, Tomato, Mozzarella

House Made Granola
Orange-Honey Yogurt, Citrus-Apple Salad

French Toast
Maple dipping butter, Candied Pecans, Pear Compote


Mimosas - $10

BLACKBARN Bloody Mary - $10

Select Specialty Cocktail that will rotate weekly - $12

Kale Apple Celery juice - $6


Sweater Weather
Bulleit, lemon, honey, allspice dram, orange bitters

Thug Rosex
Remy 1738 infused with Granny Smith Apples, lemon, pomegranate grenadine, demerara

Chivalry’s not Dead
Zacapa 23, Demerara, Chocolate bitters

Dune Buggy
Don Julio Reposado, Jalapeno infused Montelobos Mezcal, Grapefruit Juice, simple syrup

Plot Twist
Ketel One, Lime, Cointreau, blood orange

Spring 44 Gin infused with cucumber, Lemon, Lime, Basil Simple Syrup, Tonic

I Dream of Greenie
Hendricks Gin, Steamed Coconut Milk, Honey Syrup, BLACKBARN Matcha blend

Modern Mayan Medicine
Ron Zacapa ‘Edicion Negra’, Steamed milk, Demerara, Orange Bitters, BLACKBARN Chipotle Hot Chocolate blend, shaved Peruvian dark chocolate

Childhood friends, John Doherty and Tom Struzzieri, took separate career paths after high school. 30 years later with seasoned experience in the culinary and equestrian fields respectively, they set out to open a restaurant that combined their passions and expertise in the city they love most.

After John spent a weekend at friend and acclaimed designer Mark Zeff’s BLACKBARN home in the Hamptons, the anchor of Mark’s eponymous design brand, John found that the aesthetic matched the spirit of his restaurant vision. Now, co-owners John and Tom, in collaboration with the multi-layered BLACKBARN brand, present BLACKBARN Restaurant to New York City, where seasonal, rustic fare meets a modern farmhouse atmosphere.

Chef John Doherty comes with an impressive background which includes a 30-year legacy at the Waldorf Astoria, 23 of those years serving as the Executive Chef and running the four hotel restaurants, as well as their catering and room service offerings. Throughout the years, he has cooked for more kings, presidents, and heads of state than any other chef.

He authored The Waldorf-Astoria Cookbook, and received the prestigious James Beard Silver Spoon Award, an Honorary Doctorate from Johnson and Wales University, and an Honorary Masters Degree from the Culinary Institute of America. He founded the Heavenly Harvest Foundation to create nutritious and quality meals for those in need. Currently, he’s the Chef- Owner of BLACKBARN Restaurant, an American restaurant serving local, artisanal food, in the comfort of a space reminiscent of a modern barn where seasonal, rustic fare meets a farmhouse atmosphere. The interior was designed by Mark Zeff which was inspired by his barn-like home in the Hamptons. For more information, please visit