Sweater weather tastes better at BLACKBARN, where fall flavors get a boozy twist

BLACKBARN Restaurant recently released a new lineup of drinks, dishes and desserts for fall 2026, and we were among the first to get a taste. The seasonal menu is also the first from newly appointed executive chef Israel Reyes, who combines his Mexican heritage with the restaurant’s farm-to-table mission to craft a balanced array of appetizers, mains and desserts.

“His culinary philosophy is rooted in the re-imagining of familiar ingredients through the lens of his Mexican heritage by infusing spices and flavors to put his stamp on the BLACKBARN menu. Among the dishes closest to Reyes is BLACKBARN’s heritage chicken fricassee, inspired by a dish his mother prepared for his family and one he first introduced to the BLACKBARN team during a family meal,” reads a press release from the restaurant. “He also counts the restaurant’s filet mignon, duck and refreshing compressed watermelon salad among his favorites, while embracing the challenge of preparing the cheese soufflé—a dish necessitating precision, consistency and attention to detail on a nightly basis.” 

While you can, and should, order the beloved staples mentioned above, if you are able to visit this fall, it would be our recommendation to order a spread of the limited-time seasonal items on the new menu. 

For those who drink, a highlight of the menu was not only the craft cocktails, but the bar staff that crafted them, explaining each ingredient as they shook, stirred and poured each beverage. We were lucky enough to be served by newly appointed head bartender, Isidro Gonzalez Rojas, who, along with assistant general manager Patrick Kelly, created the new fall beverage lineup. 

“The new fall cocktail menu marks a new direction for its cocktail program, where premium spirits are paired with seasonal ingredients to create beautiful trend-forward drinks that whet the appetite,” reads the press release.

One standout is the Oaxacan Autumn, which takes the popular seasonal flavor of pumpkin spice and combines it with a less smoky mezcal, rum and lemon to create something we have never tasted before but wanted to keep sipping all night long. For those who love a PSL in the morning, this is how you should start your evening. 

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The other must-try on the drink menu was the Sweater Weather cocktail, since you truly can only get this drink here — the apple-infused bourbon is unique to the restaurant and for this season only. The autumnal adult apple cider transported us straight to the orchard, a mission fully accomplished for a farm-to-table establishment. 

“The Blackbarn x Eagle Rare Select Barrel is a Kentucky Straight Bourbon Whiskey, aged for 10 years in an American White Oak Barrel,” said Kelly. “The inside of the barrel was charred to a level four char, also known as an alligator char due to the char cracks resembling alligator scales. We selected this barrel based on taste.” 

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If you can stay for a full meal, our recommendation is to order a few things to share and then save room for dessert, as they both have standouts that range from gourmet gourd-based dishes to seasonal salads you’ll want a bite of. 

For savory selections, the butternut squash risotto was a fan favorite, combining the silky texture of the squash sauce with crispy, salty bacon lardons. This hearty dish can then be supplemented with the fresh yellow beet and carrot kale salad that utilizes the best produce that early fall offers with a fun surprise — those aren’t croutons, but actually goat cheese croquettes that add a burst of warmth to each bite. If you still have room, try the crispy pork belly bao buns for a sweet and salty combo that rounds out the menu with some Asian flair. 

Normally, I would get the check now, but for the first time in a long while, the desserts were worth staying for. Actually — if you only have time for a drink and a dessert, that would be a dream late-night activity with this menu. The pumpkin lover or even the pumpkin curious need to try the pumpkin cheesecake ice cream. When we tried it, the dish was served in a wooden bowl and topped with rum-soaked raisins, but the current menu lists ginger snaps, chocolate bites and apple cider glaze as the key ingredients in this cold and creamy concoction. Also on the chilly side, peanut butter fans should take note of the peanut caramel sundae, which combines chewy tapioca, peanut butter ice cream, and a crunch of rice cereal. 

If I could make one request to the chef — please add the apple tarte tatin, since I am still dreaming of that perfectly sweet and tart small bite. However, for those who want a bite of apple, the apple cider donuts are made in-house and come with a caramel sauce that is hard to forget.

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