With a strikingly luminescent and minimalist dining room, wildly popular Blackbird has packed diners elbow-to-elbow at its sleek, shiny tables since 1998. National James Beard award-winning Chef/partner Paul Kahan crafts his seasonally changing contemporary menus based upon the freshest available ingredients. Like the décor, less is more with his cuisine. You won't find architectural monstrosities here, but the richness of flavors makes the dishes far from simplistic. Past entrées have included braised pork belly and slow-roasted baby lamb.
James Beard Foundation: David Posey, Rising Star Chef of the Year finalist (national), 2013-14; Dana Cree, Outstanding Pastry Chef award finalist (national), 2014; Paul Kahan, Outstanding Chef winner (national), 2013; Best Chef: Midwest, 2004. Michelin Guide 2016:
* (very good)
"The question for me is whether Blackbird is a four-star restaurant with three-star amenities, or a three-star restaurant with four-star cuisine."
- Phil Vettel, Chicago Tribune
"This sterile white-and-steel space would make a lab rat feel at home. But for fine dining with a rotation of top-notch seasonal ingredients, served by a crack cadre of skilled food-service ninjas who would die for your smallest whim, chef Paul Kahan is still at the top of the game."
- Mike Sula, Chicago Reader