Blackbird

EAT

Chef David Posey, Pastry Chef Patrick Fahy, Eduard Seitan, Lynn House of Blackbird - Chicago, IL

619 West Randolph Street
Chicago, IL 60661
(312) 715-0708
www.blackbirdrestaurant.com
Hours: Mon-Thurs 5pm-10:30pm; Fri-Sat 5pm-11:30pm

The world is in perfect order at Chef Paul Kahan’s Blackbird. No where else in Chicago is the dining experience more complete and utterly in sync. Chef David Posey’s food is laid-back yet luxurious, and his flavor combinations—think garbanzo beans, pickled pear, caramelized egg yolk, and sumac—have the power to wake up palates to new possibilities. Likewise, 2011 Rising Star Pastry Chef Patrick Fahy exploits classic techniques to introduce novel sweets—like his much talked about Kentucky Bourbon Barrel Panna Cotta. Sommelier Eduard Seitan makes pairing look effortless and fun. He's likely to point out the sunny hue shared by Domaine Des Baumard Trie Spèciale Sauvennieres and the chamomile breadcrumbs dusting Posey’s eggplant confit—matching takes on new meaning in his hands. And Mixologist Lynn House's drinks are postcards for far away places like Oz, Mexico, and London, but her drinks’ ingredients—herbs, syrups, and even apple butter—have a locally grown Chicago address.

Recommended Dishes:
  • Garbanzo Bean Soup, Falafel, Pickled Asian Pear, Caramelized Egg Yolk, and Sumac
  • Kentucky Bourbon Barrel Panna Cotta, Macoun Apples, Bourbon Liquor Candies, and Candied Pine Nuts
  • Tequila Mockingbird: Tejano Reposado Tequila, Original Sin Pear Cider, Housemade Lemon Sage Syrup, Pineapple Sage

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