| New York, NY - March 26, 2018 | Starting this month, a percentage of revenue from The Chef’s Table at BLACKBARN restaurant will go towards the Heavenly Harvest Foundation, a charity that creates nutritious and quality meals for those in need. Providing the opportunity to watch the restaurant’s renowned chef-owner John Doherty and his team in action and taste five distinct courses made from the season’s freshest ingredients, the Chef’s Table is an unforgettable experience. With a specially crafted menu that changes monthly, the $150 meal includes a selection of five wine pairings to present an affordable journey into New York City’s dining scene.

“We are thrilled to turn an evening out into an opportunity to give back for our guests, as proceeds from each dinner can provide a child in need with nutritious meals for an entire week,” says Chef John Doherty. “Like every detail of the BLACKBARN experience, from the decor to the tableware, the fully curated dinner leaves an impression of comfort and luxury while now sharing our passion for philanthropy.”

A personal dining experience that invites guests to have a front-row view of the action at long tables overseeing the exposed kitchen, The Chef’s Table offers a performance that is as elegantly simple as the sophisticated dishes Chef Doherty creates. The April menu will feature flavorful and unique combinations like a rich and round foie gras terrine cut with a tangy rhubarb and ginger conserve, and seasonal stars like ramps, white asparagus, fennel, and figs.  

Reservations for the general public are open for Saturday nights, and available all other nights for private events. To reserve your spot at the Chef’s Table, either call the restaurant at (212) 265-5959 or email at

April 2018 Menu

White Asparagus | Pair: Ca' del Bosco Franciacorta Cuvee Prestige
Ramp coulis, morel fricassee

Foie Gras Terrine Brulee | Pair: Site 2012 “Stolpman Vineyards” Roussanne
Rhubarb-ginger conserve

Diver Scallops, Curried Cauliflower | Pair: 2013 Christian Fischer St. Laurant
Jalapeño-cilantro emulsion, pea shoots

Salt Meadow Spring Lamb | Pair: 2005 Chateau Fonreaud
Fennel, figs, zataar spice blend

Chocolate Cremeux & Caramel Mousse | Pair: Graham's “Six Grapes” Reserve Port
Orange-Passion fruit jam


BLACKBARN is a NoMad restaurant serving modern American fare in a rustic barn-inspired setting. Opened by childhood friends Chef John Doherty and Tom Struzzieri in 2015, the design reflects the upscale, farm-to-table menu. After 30 years of experience in the iconic Waldorf Astoria kitchen, the James Beard Award-winning Chef wanted to try his hand at a new type of experience when venturing out on his own. While spending a weekend at Interior Design Hall of Fame recipient Mark Zeff’s, polished, minimalist cabin in East Hampton, he found the aesthetic to match his vision for a restaurant, and opened BLACKBARN under its name with Zeff as the designer.

BLACKBARN's Executive Chef, Matteo Bergamini, helms a tight-knit crew that includes Wine Director Andrija Tadejevic, Pâtissier Chef Anwuli Obidi, and General Manager Blake Irving. A weekly Chef’s Table dinner provides a unique and personal dining experience with a five course menu and wine pairings specially curated by Chef Doherty, and a view into the exposed kitchen as he prepares the meal. A portion of all proceeds from these dinners go towards Chef Doherty’s Heavenly Harvest Foundation, a charity that creates nutritious and quality meals for those in need.

Chef Doherty and designer Mark Zeff paired again to open BLACKBARN shop, café, and bar at Chelsea Market in late 2017. It provides beautiful homegoods from around the world complemented by Chef Doherty’s dishes and drinks for a curated lifestyle experience.

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