Black Barn

After nearly a quarter century spent manning the kitchen at the Waldorf-Astoria, chef John Doherty’s going solo with this farmcentric dining room, inspired by the barn houses of Long Island’s East End. The old SD26 space has been retooled with barn-rafter ceilings, weathered-wood café tables and hand-stitched linen banquettes. Doherty’s menu is similarly rustic, with ingredients sourced from area farmers, ranchers and fishermen: Lancaster, Pennsylvania, Amish chicken with a panzanella salad, bone marrow accompanied by lemon-herb crumb and Manila clams from Jersey’s Sea Dog Boat, and a curried Orange County–bred cauliflower steak with toasted pine nuts and pickled raisins.