BLACKBARN IS PUMP-KIN UP FALL FLAVORS
| New York, NY - November 05, 2018 | BLACKBARN Restaurant in NoMad has a medley of cozy and inviting flavors on its new Fall Menu. Seasonal delights crafted by Owner/Chef John Doherty include luxurious lunch additions like a Roasted Squash & Ricotta Bruschetta, finished with a mouth-watering truffle honey and the crunch of pumpkin seeds, as well as a Sweet Potato Gnocchi with savory roasted parsnips, maitake mushrooms, grapes, and brussels leaves.
The dinner menu expanded with a rich Chestnut Soup that features a savory duck confit, and a refreshing Winter Green Salad finished with the light zing of a lemon dressing. Heartier mains include a Denver Lamb Chop paired with a festive mushroom bread pudding and Venison Culotte & Raviolo, taken to the next level by crispy sunchokes and decadent foie gras.
If a delicious meal isn't enough to leave guests with a warm and fuzzy feeling, BLACKBARN Restaurant offers a charitable Chef’s Table dinner where a portion of all proceeds go towards Doherty’s Heavenly Harvest Foundation that provides meals for American families in need. The five-course Prix Fixe meal is prepared in front of guests by Chef Doherty himself, and includes a selection of wine pairings that elevate the experience to the next level. Each meal at the Chef’s Table yields a donation that equates to a week’s worth of meals for a child.
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.