Going to Black Barn is like stepping in a farm in the heart of New York. Located North of Madison Square Park, this place is a true find: this farm to table restaurant’s kitchen is headed by Chef John Doherty who spent 25 years in the kitchen of the Waldorf Astoria. For sure the decor is amazing and I wished I could have visited their second level: thanks to their high ceilings, they built the structure of a barn and the main dining room overlooks the open kitchen and a wine cellar that is quite impressive.

But it is a cocktail I wanted and settled for the Farmhouse, a drink made with High West American Prairie Bourbon, Allapice dram, lemon and honey. Citrusy and slightly sweet, it was a good way to start.

Farmhouse cocktail at Black Barn in NYC, NY

It was followed by a nice bread basket accompanied by a butter with roasted garlic, as well as, complimentary of the Chef, a lemon arancini that was gooey.

Jodi did not want any appetizer but on my side, I could not resist the bone marrow that was served with Manila clams, a delicious take on surf and turf. I was just disappointed it was not bigger!

Bone marrow with clams at Black Barn in NYC, NY

Then, for her entree, Jodi went for the wild mushroom toast that was made with three kinds of cheese: robiola, tallegio and Parmesan. Very good, with lots of cheese, the mushrooms adding a earthy tone to it. She also had a side of Brussels sprouts that they graciously made with bacon.

On my side, I chose the duck breast pastrami and sausage. I love duck and was not disappointed: the meat was perfectly cooked, the breast having a nice smokiness and being my favorite over the sausage. The addition of the kumquat preserves gave a succulent sweetness to it. However, I did not like the Spanish torta that had nothing to do with a tortilla unfortunately.