Cuisine:

• Diner
• Fine Dining
• American
• Contemporary
• Others

Blackbird Description:
This high-flyer on the West Side's restaurant row draws patrons as chic as its austerely architectural storefront. They crowd the sleek bar, waiting to settle down on high-tech chairs or high-backed banquettes at tables so close together only someone who eats like a bird can squeeze between them. But no one who eats like a bird could fully appreciate executive chef Paul Kahan's sophisticated eats. Backed by Mike Sheerin, chef de cuisine with a penchant for simple, sophisticated preparations, and pastry chef Patrick Fahy (ex-The French Laundry), who focuses on elevating singular flavors, Kahan taps both local producers and the world for ingredients. This translates into an ever-changing array of delightful appetizers, lush salads and intriguing entrées, such as chilled cuttlefish noodles with green garlic, red onion jam, trout caviar, nasturtiums and buttermilk. One meal, you'll swoon over lamb with fava beans and red miso financier; the next, Maine diver scallops with cattails and lovage generate buzz. The thoughtful, interesting wine list holds musts, though you shouldn't be surprised when a tasting course perfectly pairs with an aromatic Belgian ale. When it comes to finales, expect the unexpected. Professional (but friendly) service helps compensate for the cramped, high-volume (and rather sterile) surroundings.


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