Blackbird619 W. Randolph Street
(312) 715-0708
www.blackbirdrestaurant.comBlackbird glows at night like a little jewel on its tenement-lined block. As of this writing Patrick Fahy, a native Chicagoan has returned to his hometown, after a stint at the acclaimed French Laundry, to become Blackbird's pastry chef. But first things first. Start as I did, with the salad of endives with crispy potatoes, basil, Dijon mustard, pancetta, and poached egg. It's a magical combination of flavors and textures. I don't know what makes the black rice that comes with the roasted squab "forbidden," as the menu describes it. I do know it's delicious, like all the elements on the plate--the moist, gamy bird, the braised lobster mushrooms, and plums. The chocolate pave is like a cross between candy and cake. It makes for an amazing finish.
