“Since we opened twenty years ago, the foundation of Blackbird has been rooted in sustainability, from mindful sourcing to the philosophy behind the enrichment of the staff, and teaching them to use what they’ve learned in our kitchen to make our industry better as a whole. We strive for constant growth and continue to educate those that follow in our footsteps to do the same.”

Tempura asparagus with dill pickle, sweet fish sauce, and sorrel; roasted Amish chicken with brioche, morels, romaine, and clam cuisson; farm egg chaud froid with lavender.

A meal at Blackbird is a must for any serious food lover. Some of the most talented chefs in the country learned ingredient-based cooking and an appreciation for farmers from chef/ partner Paul Kahan, who co-founded Chicago’s Pilot Light, a food-based educational non-profit helping kids make healthier food choices. Chef de Cuisine Ryan Pfeiffer continues Kahan’s mission with inspired, soulful seasonal American cooking, a positive kitchen atmosphere, and composting and food waste reduction programs that speak to the team’s respect for ingredients.

“Virtually every chef I met credited Paul Kahan with leading the war for independents in a city long known for the extremes of high-end places.” –Regina Schrambling, The New York Times