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619 W. Randolph St.
Chicago , IL , United States
(312) 715-0708

At his New American flagship, chef Paul Kahan and chef de cuisine David Posey create a hyper-seasonal, always-changing menu that is filled with inspired combinations, like fennel-and-sesame-seed soup with smoked eel. The space is space-age and sharp-edged, but the clientele is indie-style casual. The food-friendly wine list has a large selection of Alsace whites.

From the From the May 2008 Food & Wine Go List

<a href="/bestnewchefs/?year=1999&chef=740B8468-5A8E-47D5-9B6083F6561F5FF0">Paul Kahan (an F&W Best New Chef 1999)</a> has built a reputation as one of the top cooks in Chicago and the country, with an expanding empire that includes the wine bar <strong>Avec</strong> and an about-to-open beer-focused place. At Blackbird, his New American flagship, he and new chef de cuisine Mike Sheerin create inspired combinations like fennel-and-sesame-seed soup with smoked eel. The food-friendly wine list boasts a large selection of Alsace whites.

We loved: Smoked lentil–stuffed guinea hen.

Last updated 2013-01-10 16:13:55 UTC
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