The Thanksgiving menu at Black Barn makes me want to melt, sizzle, crumble and then happily drift off to sleep in the cab home. Savory scents waft from an open kitchen into a room of reclaimed barn wood, laying the perfect comfy, rustic setting for a holiday feast. Chef John Doherty does the rest and is serving up a traditional spread on Thursday. The only problem is choosing a stuffing; Sausage and Apple or Toasted Cornbread!
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 BLACK BARN 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 BLACK BARN brand, present Black Barn Restaurant to New York City, where seasonal, rustic fare meets a modern farmhouse atmosphere.