Listed below are links to reviews of Blackbird from around the web.
[ more from 10best]
"A restaurant town in the truest sense of the term, Chicago extends far beyond Polish sausage, deep-dish pizza, and world-class steaks. Thanks to corner vendors and legends like the original Pizzeria Uno, Gino's East, Gene and Georgetti, and Morton’s, thos..."
[ more from centerstagechicago]
"Kahan, who is known for his clean pure flavors, cites Schlesser as an influence in developing his cooking style. While the menu constantly changes, dishes like heirloom tomato with watermelon salad or California sturgeon with English peas and spring onion..."
[ more from chicago-hotels.tripadvisor]
"We were disappointed with the noisy, uncomfortable, extremely minimalist atmosphere. Although haute cuisine, the food seemed contrived -the bacon ice cream, tasted like bacon and topped off a very expensive...."
[ more from chicagofoodies]
"Just a hint of smoke in the BBQ consomme makes me still pine for it. I would never order a dish twice in a restaurant like Blackbird but this could be an exception...."
[ more from chicagomag]
"Creative philosophy: There should always be a crowd pleaser—usually chocolate. "Right now I have a chocolate maracaibo—which is a more bitter chocolate—mousse with a caramel center...."
[ more from chicagoreader]
"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 st..."
[ more from dailycandy]
"perennially hip Blackbird hosts a dinner featuring a local artist and a menu inspired by their work. Donnie Madia (part owner of Blackbird, Avec, and Sonotheque) scouts the talent; chef Paul Kahan riffs with the artist and cooks up ideas for a five-course..."
[ more from dinesite]
"Notable Mention: In Food & Wine's July 1999 issue, Paul Kahan of Blackbird is voted one of America's "Best New Chefs of 1999" and Blackbird is voted the Favorite Restaurant of Chicago...."
[ more from fodors]
| "Being cramped next to your neighbor has never been as fun as it is at this hot spot run by foodie chef Paul Kahan. Celebs pepper the sleek see-and-be-seen crowd who delve into creative seasonal dishes, like apple-and-almond-stuffed quail or sturgeon oxtai..." |
1 reviews
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[ more from frommers]
"Chef Paul Kahan's seasonal menu here features creative but uncontrived fare, from a charcuterie plate to a modern take on the "soup and sandwich" concept (celery-root bisque garnished with small trout, cucumber, and red-onion sandwiches). Kahan is a big p..."
[ more from gastronomie-sf]
"A lovely Charles Baur Tokay Alsace Pinot Gris ($8) came with the Sauteed Tracy Lynn's Farm Veal Sweetbreads ($13). The sweetbreads were cooked nearly rare, which was a change for me, and took some getting used to...."
[ more from gayot]
| "This high-flyer on the West Side's hot 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..." |
1 reviews
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[ more from gayot]
"This high-flyer on the West Side's hot restaurant row draws patrons as chic as the austerely architectural storefront. They crowd the sleek bar, waiting to settle down on high-tech chairs or the high-backed banquette at tables so close together only someo..."
[ more from gusto]
| "As with most good restaurants they start with the absolute best in ingrediants. My favortie dish was Seared Nantucket Bay scallops with buckwheat noodles, salsify, heirloom apples, and black truffles...." |
2 reviews
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[ more from insiderpages]
| "This restaurant serves contemporary American cuisine with very clean and simple, presenations. The portions are very small but you definitely savor each bite and leave feeling satisified...." |
1 reviews
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[ more from judysbook]
| "This spare, cool vibe of a restaurant is deserving of every star and accolade thrown at it, and there have been quite a few. Blackbird has been chosen as a top restaurant by no less than "Gourmet" magazine, and its chef, Paul Kahan, is a James Beard Award..." |
2 reviews
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[ more from metromix.chicagotribune]
"Gourmet magazine named this tres hot spot on Randolph Street one of the 50 best restaurants in the country in 2001. Chef Paul Kahan, who won the James Beard Foundation's award for Best Chef-Midwest in 2004, serves contemporary American cuisine that relies..."
[ more from search.cityguide.aol]
| "Consistency, elegance and delicious are the best way to describe Paul Kahan's creations. Add to that Donnie's warmth and hospitality and a wait staff unsurpassed by none and...." |
8 reviews
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[ more from timeout]
"Kitchen gadget The immersion circulator [food is sealed in plastic, immersed in water and cooked] because you can set it at a specific temperature, add your ingredient and just forget about it. For us particularly, it"s great because we can cook in the..."
[ more from travel.yahoo]
| "OverviewThe epitome of simplicity is characterized by this neighborhood glass-front eatery...." |
3 reviews
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[ more from tripadvisor]
"We were disappointed with the noisy, uncomfortable, extremely minimalist atmosphere. Although haute cuisine, the food seemed contrived -the bacon ice cream, tasted like bacon and topped off a very expensive...."
[ more from wcities]
"The epitome of simplicity is characterized by this neighborhood glass-front eatery. Thus, the dining room can come off stark and barren in the name of hipness, but the menu offerings more than make Start with the signature Endive Salad blended with waterc..."
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