Chelsea's Blackbarn Café and Bar Rolls Out New Plant-Based Menu

Chelsea's Blackbarn Café and Bar Rolls Out New Plant-Based Menu

Watermelon Salad (©Melissa Hom)


Ok, so I almost don’t want to tell you about Blackbarn café and bar. It’s one of my favorite spots in Chelsea. Tucked inside Blackbarn's multinational home goods store—where you can buy everything from funky preserve combonations like curry apple jam to every piece of dinnerware at your table—it's somehow insulated from the hustle and bustle of Chelsea Market; a little oasis, with delicious food, an awesome, friendly staff and a sexy-hygge feel that will make you want to return time and time again. But now Blackbarn has stepped up their game by updating it’s lunch, dinner and dessert menu to focus on mindful choices; from a large selection of delicious vegetarian dishes to unique vegan meals and housemade, gluten-free sweets. So now I have a spot to bring my visiting vegan/vegetarian friends—a spot I already love. win-win.


“With a growing demand for vegetable-based meals, we wanted to move the Chelsea Market café and bar towards being centered on wellness, with dishes that are both delectable and nourishing,” says Chef John Doherty. “We also want to reflect the Blackbarn lifestyle with a combination of local, artisanal and unexepected ingredients: from the touch of teardrop chilis accompanying a savory charred octopus to the smoky undertones in an creamy eggplant hummus, the dishes have become a melting pot of global flavors like the connected shop’s treasure trove of international wares.”


Chef-Owner John Doherty's transformed menu relies largely on plant-based proteins and wholesome ingredients, such as hen of the wood mushrooms, wheatberry, marcona almonds, honey roasted plums, tahini, baby kale and charred brussel sprouts. In addition to the many new offerings, the café and bar added a bevy of new flavors to menu classics, livening signature dishes with innovative combinations. Some of the new menu highlights include:

Artichokes Tahini  ($17)
Braised artichokes crisped and served with baked hen of the woods mushrooms and watercress, then topped with fresh parmigiano and finished with tahini dressing.

Honey Roasted Plum Salad ($18)

A sweet and satiating combination of roasted plums cooked with spices, herbs and honey mixed in with baby kale and arugula, wheat berries, sugar snap peas, avocado, and roasted carrots. The salad is finished with a light vinaigrette made from honey blended with balsamic vinegar and extra virgin olive oil.


Roasted Vegetable Focaccia ($18)

A hearty, vegan focaccia is baked in-house and topped  with roasted vegetables such as zucchini, red onions, cherry tomatoes and kalamata olives.



Watermelon Salad ($17)

A refreshing summer salad made with watermelon cubes mixed with gem lettuce, sugar snap peas and chopped scallions. It is dressed with a light almond yogurt vinaigrette and topped with toasted, salted marcona almonds.


Charred Brussel Sprout Salad ($18)

A mind blowing dish consisting of roasted brussels sprouts seasoned with apple butter, baked with apple and tossed with jalapeño chutney, then served with fresh apple, roasted onions, and watercress.


Smoked Ricotta Lasagna ($19)

Delicious vegetarian lasagna made with layers of house-made pasta sheets that alternate with sliced potatoes, each layer filled with tomato sauce, parmigiano, béchamel sauce and  ricotta smoked with Japanese cherrywood. The lasagna is served with a fresh salad mix composed of semi-dried tomato, roasted zucchini, frissé and basil, dressed with lemon vinaigrette and topped with baked ricotta.



Chocolate Coffee Cremeux ($9)

A fully vegan serving of rich chocolate cake accompanied by creamy vanilla mousse, and sprinkled with crunchy cocoa nibs.


Forbidden Black Rice Pudding ($9)

There is nothing forbidden about this healthy, gluten-free dessert, other than its juicy passion fruit mousse and succulent pineapple compote.


Charred Brussel Sprout Salad (©Cherie Bustamante, Fog & Apple)

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