Blackbird

Row 1

Details
619 W Randolph St (at N Desplaines St.)
Chicago, IL 60661
(312) 715-0708
New American
$ $ $ $
Hours
Mon–Thu: 11:30 AM–2:00 PM Fri: 11:30 AM–2:00 PM Sat: 5:00 PM–11:00 PM Sun: 5:00 PM–10:00 PM
Singleplatform

With its minimalist interior and its highly imaginative menu, executed by chef Perry Hendrix, Paul Kahan’s 1997-vintage Blackbird (named for the French slang term for the merlot grape) continues to please diners with always interesting but never quite outré creations. Consider dry-aged steak tartare with smoked mushrooms, crispy grains, and cress; toasted pierogi with farmer's cheese, preserved egg, and kielbasa broth; and barbeque pork collar with rye streusel, Earl Grey tea, and prune. Earthy and hearty, this is Midwestern modern cuisine par excellence. For a great overview, opt for the $120 eight-course tasting menu, which includes desserts by Blackbird’s star pastry chef Dana Cree.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

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Foursquare Tips

  • Tim Fahys known for nuanced, offbeat desserts: Under ice cream youll find pickled raisins, or maybe a crunchy pile of streusel; ganache is at times made just with chocolate other times, with Ovaltin
  • The two-inch-thick patty made with short rib from deli/butcher Publican Quality Meats is the star: The meat is velvety, juicy, and, true to its origins, screams quality. http://tmoutchi.us/YmTIHi
  • Hunks of yellow buck Camembert and honey butter on brioche toast--this is definitely not your childhood grilled cheese.
  • Look behind the curtain in the restroom.
  • eat the endive salad. Fo Sho.
  • "... but you won't go hungry. And you won't find a better deal for food at this level." --Phil Vettel, food critic, Sept. 19, 2011 (in his lunch review).
  • Want a star-level meal that wont leave you in a heavy food coma? The light, fresh, and delicious fare at Blackbird is a wonderful option. - Inspector
  • What chef Paul Kahan does with Blackbird in Chicago is what I wish he would come to NY and do, just so I could eat there more often.-Jimmy Bradley , Top Chef
  • Try the frozen cucumber mousse from our 100 Best list: Executive pastry chef Bryce Caron turns a humble cucumber into this creamsicle-like dessert, which is unexpectedly rich & surprisingly refreshing
  • Do the prix fixe lunch. $22 for 3 courses.
  • "Here, pig is not a trend, because trends die, and at Blackbird, pork lives, and lives and lives. That night at the bar, the amuse bouche was a gorgeous ribbon of lardo." -Time Out on TripExpert
  • Eater says try The Maiden and The Huntsman ($12). Chief mixologist Lynn House this wintery concoction with Campo de Encanto, Pernod, Absinthe, sparkling wine, Anjou pear, and caraway.
  • great food and great service!
  • Blackbird's newest dish is Cider-glazed salmon with miso, sunchoke, rapini & chamomile vinaigrette. It was inspired by all the planters everyone puts out on their front porch every Fall.
  • The veal sweetbreads with crunchy green beans are the best preparation of sweetbreads I've ever had.
  • My favorite restsurant in Chicago or just about any other city in the world
  • excellent for a business lunch....
  • What is there to say? Except absolute perfection.
  • This restaurant can be expensive but at the same time their $25 three-course lunch is the best four-star deal in town. Try the pork belly or whitefish sandwich. Menu changes for dinner.
  • Order the Midwestern Makeover. This dish is: Roasted whitefish - grilled romaine, potato broth, chives and lemon oil.