Black Barn Equestrian Eatery

By Staff Report September 15, 2015

The Black Barn is a new restaurant that draws visually on the theme of a high-end stable, with soaring rafters and lots of exposed wood and concrete. But the place has actual horse cred; it’s the second hospitality venture from HITS chief Tom Struzzieri (also known as show-jumping’s “million dollar man” for the three $1 million grand prix he hosts annually).

In 2012 Struzzieri opened the luxury boutique Diamond Mills hotel in Saugerties, NY, where HITS is based, turning it into a destination for locals and equestrian clients alike, based largely on the tremendous success of The Tavern restaurant, helmed by Chef Giuseppe Napoli (whose exceptional cuisine is also served in the Legend VIP club on the HITS showgrounds).

So Struzzieri knows his way around a feedbag, and judging by the food photos in the Black Barn story for WWD, the culinary heights to which partner and head chef  John Doherty aspires are as soaring as the oxers in the HITS grand prix ring.

Doherty, who spent 24 years as executive chef at the Waldorf Astoria, and Struzzieri were childhood friends and have worked together over the years (Doherty was an advisor on the Diamond Mills, and Struzzieri says he’s even horsed around on the showgrounds, where he’s been known to pitch hay and fill the occasional water bucket).

Struzzieri said the fare at Black Barn will likewise be healthy and American, with a bit more flair in the presentation. Doherty said the menu at Black Barn takes “a modern approach to country classics” that will rely on fresh, seasonal offerings from  area farmers, ranchers, fishermen and food artisans.

Working with Doherty is Matteo Bergamini, former executive chef at SD26, the restaurant that previously occupied the Black Barn space, 19 East 26th Street, between Madison and Fifth Avenues, in the Flatiron district, on Madison Square.

The restaurant itself is quite large, opening onto a bar, with dining areas in the back and on an upper level. There are four rooms available for private events, including a wine cellar with more than 1,000 bottles and seating for 32 people.

The Black Barn opens to the public starting tomorrow, for dinner, and will begin serving lunch next week.

Click for reservations, or visit BlackBarnRestaurant.com for more information.

 

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