Black Walnut by The Farmhouse Project
Address
39 Lower Main St. Callicoon, NY 12723
Phone Number
(845) 887-3174
Website
Social Media Handles:
(845) 887-3174
Opening Date (if new)
28/09/2024
Hours of Operation
Tuesday & Thursday 5-8pm Friday 5-9pm Saturday: Brunch 11-2pm, Dinner 5-9pm Sunday: Brunch 11-2pm, Dinner 5-8pm
Please describe your restaurant's concept in one paragraph
Step into a world of Roman Clay walls, European murals, and grand tin ceilings, evoking the elegance of a Regency-era hotel lobby. Browse unique products, relax on antique sofas, or indulge in our inviting dining room and open kitchen, where Executive Chef and Co-owner Camille Rodriguez crafts enticing seasonal Mediterranean dishes.
Who are the key operators/chef(s)?
Owners, Shawn Lang & Kristofer Prepelica Co-owner and Executive, Camille Rodriguez
Background information on operators/chef(s)
Previous restaurants/experience
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Notable achievements/awards
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Culinary training/education
Institute of Culinary Education, NYC
Any particular passion points/personal interests
Seasonal, rustic Italian and Mediterranean cuisine
What's new or different for the upcoming season?
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What is your total seating capacity?
80
Indoor seating capacity:
80
Outdoor seating capacity (if applicable)
10
How many seats?
8
What kind of drinks are served? (craft cocktails, natural wines, local beers, etc.) Signatures?
seasonal craft cocktails, Mediterranean wines, local beers
How would you describe the design/atmosphere of the space? Unique design details?
A unique concept space housed in the former 19th-century Delaware Hotel, the versatile shop features their exclusive handmade homewares collection, an inviting cocktail lounge, and restaurant space. The space was designed and inspired by Shawn and Kristofers historic 1800s farmhouse down the road from the shop/restaurant. Moody and classic interiors reflected of the Regency and Victorian era.
Were there any recent renovations or design changes?
Newly opened space
Who designed the space? (if applicable)
If yes, please describe
Shawn Lang
What are your signature dishes?
First Dish
Smoked and Grilled Beets
Second Dish
Yellowtail Crudo
Third Dish
Caramelized Caraflex Cabbage
Four Dish
Sanguinaccio Tart
Fifth Dish
Smoked and Grilled Beets
Any unique ingredients or techniques being utilized?
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What items are currently the most popular and why?
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Are you featuring any seasonal specialties for the upcoming season?
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Are you working with any local purveyors?
80% of the menu is utilizing local farms and purveyors
Do you feature any local ingredients? In what dishes?
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Price range (average appetizer, entrée, dessert):
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Do you offer any special menus? (tasting menu, prix fixe, happy hour, etc.)
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What makes your restaurant stand out from others in the area?
Impeccable interiors that are unique to the area, a menu that follows the journey of each season, and top notch service/hospitality
Are there any interesting stories about the restaurant or staff you'd like to share?
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Any unique personalities on site?
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What dining trends are you currently incorporating or observing?
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Do you have any special events, collaborations or programming planned?
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Do you have any special events, collaborations or programming planned?
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Do you have high-resolution images available for publication? If yes, please provide a link
Photo credits
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Do you have any new assets/imagery for our files?
Media contact person and information
Shawn Lang, shawn@thefarmhouseproject.com, 201-344-3630
Any existing backgrounders, fact sheets, or press materials?
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Visitor Center Hours:
9 AM – 5 PM, Mon. – Fri.
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