Blackbird

Savory Member Rating

Based on 3 reviews

  • Food
  • Service
  • I've eaten here
  • I want to eat here
Cuisine: American Price: Very Expensive

  • Hours: Mon-Thu, 11:30am-2pm and 5:30-10:30pm; Fri, 11:30am-2pm and 5:30-11:30pm; Sat, 5:30-11:30pm
  • Public Transit and Parking: Green line to Clinton Valet, Street parking - Hopstop
  • Reservations: Recommended - Make an Online Reservation
  • Payment Options: Diners Club, Discover, MasterCard, Visa, American Express
  • Dress: Business Casual
  • Noise: Moderate to Loud
  • Seats: 52 in the main dining room; 8 at the bar and 14 ou
  • Key People: Executive Chef - Paul Kahan; Chef de Cuisine - Michael Sheerin; Pastry Chef - Tim Dahl; Wine Director - Ricky Diarmit; Owners - Paul Kahan, Donnie Madia, Ricky Darmit, Edward Seitan
  • Year Opened: 1997
  • Awards and Accolades: Food & Wine Magazine Go List 2008

Critic Reviews

Chicago Tribune star star star 05/08/98

Like his mentors, (Chef Paul) Kahan brings to the kitchen a passion for pristine produce and a distaste for overly fussy preparations -- though there's a depth to his flavors that makes the term "simple cooking" almost disingenuous. - Phil Vettel

Savory Member Reviews

Member Photo

Jack C.
2 Reviews

Food Rating star star star star star
Service Rating star star star star Posted on 07/07/08
I used to work there so I am biased. But I love Paul Kahans seasonal Midwestern fine dining food. Still one of my favorite meals ever.
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Sarah G.
1 Review

Food Rating star star star star
Service Rating star Posted on 10/15/08
My dining experience here was so unpleasant on so many levels that I honestly can't even remember the food (although I know it was very good). However, the meal is overshadowed by the fact that the atmosphere is incredibly cramped, the chairs are stiff, and there is zero privacy. This became clear when a diner next to us got drunk and told loud, offensive stories through our entire meal (even after we mentioned it to our server). The entire restaurant was affected by this one patron and I could barely concentrate on my table's own conversation. If this weren't bad enough, we had one of the rudest servers I've ever encountered. He was incredibly condescending and unhelpful. Overall, it was probably one of the most uncomfortable dinners out I've ever experienced.