Blackbird
Row 1
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
Foursquare Tips
-
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 -
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). -
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. -
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
-
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.
-
Great value lunch for $22... Nice atmosphere, however waiters seem a bit lost... The cheesecake is to die for. Overall great little place. -
The bubblegum ice cream dessert is insanely good. Yes, you should save room for dessert. -
The lamb sucked. Desserts are all really good though. Most entrees are really overpriced. -
The halibut is off the hook!
