BLACKBARN this month toasted a decade in business.
Hundreds of guests gathered on Sept. 15 for a special celebration hosted by the man of the hour. Executive Chef John Doherty told the crowd that the special day was meaningful for him as much as his staff, that has stirred up the magic for ten years in Flatiron.
(Courtesy Blackbarn)
The guest list included notables of VIP customers, friends, and colleagues from Chef Doherty’s extended tenure at the Waldorf Astoria. It also hosted former BLACKBARN staff and present employees and their families.
In addition to its ten years, Chef Doherty celebrated the launch of his new cookbook “BLACKBARN: Recipes from our Kitchen to yours,” which features many of the recipes that continue to be served at the restaurant to this day, alongside fun background stories.
The history of the restaurant is sweet. In the years after high school, childhood friends Doherty and Tom Struzzieri became celebrated professionals in their respective fields: the culinary arts and equestrianism. The two then set out to establish a restaurant that merged their passions, expertise, and collective love of New York City.
(Courtesy Blackbarn)
After over 25 years working as the youngest Executive Chef of New York’s Waldorf Astoria, John brought his expertise and creative vision to life at BLACKBARN. In collaboration with Tom, the partners developed the multi-layered BLACKBARN brand in the heart of Nomad, where seasonal, rustic fare meets a contemporary farmhouse atmosphere.
Now, in honor of 10 years, the restaurant is revisiting some of the dishes that helped define BLACKBARN. Join us for a family-style prix fixe menu featuring guest favorites from over the years.
The restaurant is Green Restaurant Certified and uses local, trusted purveyors. Sustainability is at the heart of everything they do. They are committed to sourcing local, seasonal ingredients from sustainable farms and minimizing our environmental impact. From eco-friendly materials to waste reduction and energy efficiency, they strive to make every aspect of our operations more environmentally responsible.
