NYC Restaurant Week in NoMad: BLACKBARN's Summer 2026 Menus
Summer produce is at its peak, and NYC Restaurant Week runs July 20 through August 16. For four weeks, Chef Owner John Doherty is serving three-course Restaurant Week menus at BLACKBARN in NoMad, a few blocks from Madison Square Park. This is farm-driven New American cooking at a set price: $45 for brunch or lunch, $60 for dinner, with every course chosen from a short list of summer dishes. If you have wanted to try Chef Doherty's kitchen, this is the easiest way in.
Restaurant Week is when New York eats out on purpose, and it lands right as summer ingredients hit their stride. Sweet corn, beefsteak tomatoes, watermelon, market peppers, and Long Island seafood are all on these menus. Chef Doherty built each course around what is best in the market right now, not around what is easy to run in volume. Every course is a choose-your-own, so two people at the same table rarely eat the same meal.
Weekend brunch, $45
Brunch runs Saturday and Sunday. Start with the Pork Belly Bao Buns, crisp pork with pickled carrots and chipotle aioli, or the Market Gem Lettuce Caesar with garlic chapelure and grated parmesan. The Vegetable Samosa comes with mango chutney, mint, and tahini cream. For the main, there is an Egg White Frittata with goat cheese and romesco, a Savory Croughnut Madame layered with ham, tarentaise cheese, and a fried egg, or the Heritage Chicken Fricassee over herbed jasmine rice with charred poblano cream. Finish with Apple Cider Doughnuts in cinnamon sugar and caramel, or the Peanut-Caramel Sundae with peanut butter ice cream and caramel rice krispies.
Weekday lunch, $45
Lunch is Monday through Friday. It opens with a Chilled Summer Cantaloupe Soup with charred baby squid and crispy brioche croutons, a dish that only makes sense for a few weeks a year. The Caesar and the Vegetable Samosa are on this menu too. Mains are Two Braised Pork Tacos with grilled pineapple salsa and puffed chicharron, a Mushroom Ravioli in truffle cream and vinegar, or the Heritage Chicken Fricassee. The same two desserts close it out.
Dinner, $60
Dinner runs Monday through Saturday. The first course leans hard into summer: a Compressed Watermelon and Beefsteak Tomato Salad with grilled halloumi and lemon verbena, a Summer Ceviche of citrus-cured fluke with grilled sweet corn and leche de tigre, or Roasted Young Cauliflower with lemon chickpeas and feta. For the main, choose the Sweet Corn and Maitake Mushroom Risotto with baby zucchini and preserved cherry tomatoes, a Grilled New York Strip with black garlic sauce and crispy potatoes, or Long Island Skate Wing with blistered tomatoes, capers, and manzanilla olives. Most of the dinner menu is gluten-free, which is worth knowing if that is how you order. Dessert is the doughnuts or the sundae.
The cook behind the menu
Before BLACKBARN, Chef Doherty spent decades as executive chef of the Waldorf Astoria. That shows up in the small decisions here: the black garlic under the strip, the leche de tigre cutting the ceviche, the poblano cream folded through the chicken. His farm-to-table approach is also in print, in The BLACKBARN Cookbook, credited by Forbes. The room matches the food, rustic and warm, with an open kitchen and a Tavern bar off Madison Square Park.
See the full Summer 2026 Restaurant Week menus, or look at the regular à la carte menu if you are deciding between the two. Restaurant Week runs July 20 through August 16, and the best tables tend to go early in the week.
