May 22, 2015
Blackbird will be closed Thursday, 5/28 for dinner service only. We apologize for any inconvenience, and hope to see you soon!
March 2, 2015
March is MS Awareness month. In solidarity, One Off Hospitality Group is participating in "Dine to End MS" to help raise money for the National Multiple Sclerosis Society. Stop by any One Off location through the month of March to contribute. We will be donating $1 for each Blackbird Noir.
February 2, 2015
Join Chef Paul Kahan and renowned artist and designer Jordan Mozer on March 8th and 10th, as they present an evening of music, tastes and artwork inspired by jazz at Blackbird.
Longtime jazz fans, Kahan and Mozer’s daily creative processes are informed by music. They find that indulging in a little synesthesia is a necessary part of creation, whether it be an amuse bouche or a building, an entrée or an entry, a pastry or a painting.
Dive into the music of Herbie Hancock, Charles Mingus, Chet Baker and other jazz greats alongside a six-course menu prepared by Chef de Cuisine Perry Hendrix, Pastry Chef Dana Cree and Mixologist Kyle Davidson.
March 8th and 10th | 7:00pm
$95/person, plus tax and service charge
Please contact Caroline Mogavero at email@example.com or 312.496.0012 to reserve your seat.
January 30, 2015
Please note, this Sunday we will be closing an hour early with our last seating for dinner at 9pm. We apologize for any inconvenience!
November 25, 2014
October 24, 2014
With the change of seasons comes a new cocktail menu from Blackbird’s Head Bartender Kyle Davidson. The menu includes a riff on the restaurant’s mainstay, a wine-based punch christened “Blackbird Orange.” Davidson’s version,” Blackbird Noir,” features Sonoma county pinot noir, Pierre Ferrand dry curaco, Carpano Antica and hand pressed Klug Farm grapes.
Another highlight, the Allocated American Whiskey Old Fashioned with a choice of allocated whiskeys: Buffalo Trace Stagg Jr, (2013) Old Rip Van Winkle 10 year (107proof), Buffalo Trace E.H. Taylor Barrel Proof, Sazerac Straight Rye 6 year and Jefferson's Ocean: Aged at Sea. Other celebrated whiskeys will join the list as allocations become available, including Old Forester Birthday Bourbon, Parkers Heritage and Pappy Van Winkle.
September 12, 2014
Here's a fresh instagram post from our newest One Off Hospitality sibling, Dove's Luncheontte. The wrapping is just about off this present!
September 8, 2014
Imbibe and Inspire ended with an art installation created by Blackbird Pastry Chef Dana Cree and her pastry team that was basically several giant trash cans of chocolate and unorthodox chocolate truffles in flavors like blueberry and gorgonzola contributed by several pastry chefs. Guests were given an empty box and were able to raid the installation to fill it with chocolate. Read more here!
August 1, 2014
Perry Hendrix has officially taken the reins as Chef de Cuisine at Blackbird. He will balance this new opportunity against his current position as Avec chef. Welcome to Blackbird, Perry! Join us soon to taste his fantastic new modern Midwestern dishes...
July 2, 2014
David Posey, who began as a line cook at Blackbird in 2007, and quickly worked his way to his current role as Chef de Cuisine, will be leaving the nest to pursue his own restaurant. It has been a pleasure and a privilege to have had David call Blackbird home these past four years. As David embarks on this new chapter, we look forward to continuing to support what is sure to be a long and illustrious career. While the news is bittersweet, we are proud to announce Perry Hendrix as Chef de Cuisine of both Blackbird and avec, under the guidance of Executive Chef Paul Kahan. Hendrix will oversee both kitchens, affording his sous chefs further opportunity for creative and managerial growth.
David will leave his post August 1st, and transition into the role of Blackbird’s Private Dining Chef, as he takes time to develop his new concept, making the shift fluid.
To celebrate David’s last two weeks, we are taking a cue from Oprah. We present David's Favorite Things: a tasting menu highlighting the most remarkable dishes from his four years with Blackbird. The 8-course tasting menu ($120 including an amuse bouche and intermezzo) will be available starting Friday, July 18th leading up to David’s farewell.
chilled turnip cream with smoked hamachi, chicken consommé, raspberry, and spruce
sungold tomatoes with crispy rice, chorizo, and shelling beans
cuttlefish with blueberries, cynar, chamomile almonds, and green tomato
corned beef tongue with, sprouted wheat berries, avocado, leeks, and beer vinegar
grilled sturgeon with ham hock, golden beet, smoked date, and walnut broth
fermented black bean agnolotti with braised morels, peas, and fresh wasabi
miso glazed quebecois veal tenderloin with apricot, artichoke, and farmer's cheese
strawberry bubblegum ice cream with banana, strawberries, whipped vanilla and bubblegum mochi
May 23, 2014
Blackbird will be closed for a private event on Saturday, May 24th. We apologize for any inconvenience. Regular hours resume Sunday, May 25th.
March 4, 2014
For the month of March, we will be participating in "Dine to End MS" (multiple sclerosis). Our annual participation raises money for the National Multiple Sclerosis Society. With every purchase of Fox Hunt (beefeater gin, pimms cup, cynar, pichauds, lemon), we will donate $1 towards the efforts to stop MS. Help donate to a good cause, while enjoying a great drink!
January 29, 2014
In October of 2012, chefs from nearly all of our properties, including Chef Paul Kahan, partnered with 3 Floyds Brewing Company to craft a blended beer specifically designed for their restaurants. To celebrate the fruits of their labor, Chef Paul and chefs from Blackbird, avec, The Publican and Big Star will be hosting a six-course paired dinner at The Publican on February 17th at 6:15pm.
The project was inspired by a trip Big Star and 3 Floyds took to Kentucky in search of bourbon barrels, most of which were used in the brewing process. By developing both the brew and complementing dish, each chef had far greater creative control over their pairing. This unique approach to brewing and barrel aging goes far beyond the scope and involvement of normal chef-collaborative small batch beers.
The six-course paired beer dinner, inclusive of a beer on entry and dessert pairing, is $135 per person, plus tax and gratuity. A portion of the proceeds will go to Pilot Light, a nonprofit organization empowering children to make healthy choices by integrating culinary education with school standards, curriculum and culture. Contact firstname.lastname@example.org to reserve a spot.
The following is a bit more information about each brew:
· avec- Saison with bitter orange peel aged in an Evan Williams Single barrel
· Paul Kahan- Saison with harvested spruce tips aged in a chardonnay barrel with brett
· Blackbird – Zombie Dust (pale ale) with chamomile and sumac in a Four Roses barrel
· The Publican - Robert The Bruce (Scotch ale) blended with a little bit of The Publican Lambic, with plums in a Templeton Rye barrel
· Big Star - Alpha King (hoppy pale ale) in an Elijah Craig barrel with vanilla beans, cherries and kola nuts
January 6, 2014
Blackbird will be closed this evening (1/6/14) due to the inclement weather. Our sister restaurants The Publican and Nico Osteria are open for dinner service, and are happy to accommodate last minute reservations.
December 1, 2013
Blackbird will be closed on Tuesday, December 24, and Wednesday, December 25, in observance of the Christmas holiday. We will reopen for normal lunch and dinner service on Thursday, December 26.
We will also be closed for lunch service on New Year's Day—Wednesday, January 1. We will open that evening for normal dinner service at 5:00 p.m.
Have a safe and happy holiday season. We look forward to serving you soon at Blackbird!
November 12, 2013
Just in time for the holiday season, we are happy to announce the 2014 Master Cooking Class lineup. Each class offers the rare opportunity to learn directly from the pros, all with a drink in hand. Classes begin at 7:00pm and space is limited to 12 pupils per evening, making for a truly intimate affair. Contact Deanna Devries at 312.496.0012, or email@example.com to reserve your spot.
January 26, 2014- Publican Quality Meats: Chef de Cuisine Chris Kuziemko
February 23, 2014- Blackbird: Chef de Cuisine David Posey
March 30, 2014- One Off Hospitality: Executive Chef Paul Kahan
May 4, 2014- Big Star: Chef de Cuisine Cary Taylor
June 22, 2014- Publican: Chef de Cuisine Brian Huston
August 24, 2014- avec : Chef de Cuisine Perry Hendrix
October 19, 2014- Nico Osteria: Chef de Cuisine Erling Wu-Bower
November 16, 2014- One Off Hospitality: Ladies of Pastry- Dana Cree (Blackbird & avec), Anna Shovers (The Publican & Publican Quality Meats), Amanda Rockman (Nico Osteria)
December 7, 2014- One Off Hospitality: Executive Chef Paul Kahan
$175- 1/26; 2/23, 5/4; 6/22; 8/24; 10/19; 11/16
$300- 3/30; 12/7
October 7, 2013
Opera season is upon us! Blackbird is now open for dinner service each evening, beginning at 5:00 p.m. Join us for dinner before your show. Or enjoy a post-theater dinner or dessert, in our dining room or at our bar. We look forward to serving you this fall...
August 9, 2013
After sixteen years, and many requests, partners Paul Kahan, Eduard Seitan, Donald J. Madia and long standing loyal member of the team Rick Diarmit are happy to announce that Blackbird will open for Sunday dinner beginning September 8. To better welcome and accommodate our valued guests, Blackbird’s renowned dinner menu will be available on Sundays from 5:30pm-10:00pm.
In preparation for this exciting new phase, Chef de Cuisine David Posey will be adding many items to the dinner menu:
-smoked artic char with cucumber, gooseberries, urfa pepper cream and lemon
-lump king crab with cauliflower, plums, white sesame and brown butter
-corned beef tongue with charred sweet corn, brioche, black rice vinegar and yeasted mustard
-romaine soup with snail sausage and hazelnuts
-shaved scallop with haricot verts and egg vinaigrette
-turbot with lobster, mushrooms and summer apple
Not to be outdone, Pastry Chef Dana Cree’s dessert menu will feature:
-nectarine sherbet with buttermilk pudding, smoked nectarines, mesquite crumble and bourbon
-frisian gouda with plum confiture, Kennebec potato, malt and brown butter phyllo
-compressed salted watermelon with elderflower, arugula and sorrel
-burnt vanilla pavlova with black raspberry glacé, banana pudding and black licorice cream
Chief Mixologist Kyle Davidson— the most recent addition to the Blackbird team— will add a riff on the classic mezcal ‘Last Word.’ The drink will be featured on the Captain’s List, a collection of classic cocktails prepared with Blackbird’s finest spirits and liqueurs. To match the ethos of the kitchen, Davidson will feature a rotating seasonal cocktail capitalizing on the Midwest’s bounty. The program will start with ripe plums, and move towards watermelon and pears as the seasons progress. Another addition, the ‘Pimm’s Coup’ with Pimm’s, gin, cynar and Peychaud’s will complement Davidson’s cocktail list.
We look forward to better serving our guests, and the needs of Chicago’s growing tourism industry by opening for Sunday service.
August 6, 2013
Check out our One Off Hospitality Tumblr! Photos, recipes and more from Blackbird, avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats and Nico.
July 31, 2013
The newest addition to Blackbird’s dessert menu is Pastry Chef Dana Cree’s take on Black Forest cake. The ‘Dark Chocolate Brownie’ features an oat brownie, with cherry pit-infused ice cream, preserved walnut, oat streusel and poached cherries ($11).
On Monday, August 5, Chief Mixologist Kyle Davidson will launch ‘Ume Klug’ ($12). The cocktail features a syrup infused with ginger and Mick Klug Farm plums, Junmai saki, fresh lemon juice and City of London gin.
May 8, 2013
Blackbird is presenting a one night Escargot Experience!
Paul Kahan and Chef de Cuisine David Posey are partnering with Douglas Dussault ‘the Snailman’ of Potironne to host a Burgundy-centric snail experience.
The evening begins at 7:00pm with a half-hour Cremant de Bourgogne reception, followed by a unique 5-course menu paired with Burgundy wines.
Parting gifts for the evening will include Potironne escargot and personal recipes from Chefs Kahan and Posey!
Tickets for this event are $125 per person, plus tax & gratuity.
Limited seats are available.
Please contact Sarah at firstname.lastname@example.org or 312-496-0012 to make your reservation.
April 29, 2013
Spring has finally arrived in Chicagoland, and Blackbird's patio is now open for lunch and dinner service. Join us soon for a taste of al fresco dining on Randolph Street!
February 19, 2013
Blackbird's Chef de Cuisine, David Posey, is a semifinalist for the "Rising Star Chef of the Year" James Beard Award. Congratulations, Chef Posey!
February 8, 2013
Blackbird's own David Posey took home the award for "Best Chef de Cuisine" at the 16th Annual Jean Banchet Awards.
February 7, 2013
Join us in 2013 as we launch our Master Beverage Class Series!
In follow up to the popularity of our 2013 Master Cooking Class Series, the One Off team now brings you the perfect complement. These 2-hour gatherings, intimate and limited in size, are a unique opportunity to learn, explore and imbibe directly with the folks on the other side of the bar.
March 31 - The Violet Hour with head mixologist Robby Haynes (limited to 12) "The Evolution of the Cocktail," $150 per person.
May 26 - Publican Quality Meats with beer director Michael McAvena (limited to 32) "Find the Right Beer for your BBQ," $125 per person.
June 30 - Blackbird with head mixologist Lynn House (limited to 25) "High Heels to High Balls," $75 per person.
July 28 - The Publican with beer director Michael McAvena (limited to 32) "Beer ABCs: The Basics of Brews," $55 per person.
September 29 - avec with Wine Director/Owner Eduard Seitan (limited to 32) "Value Varietals You Didn't Know You'd Love," $65 per person.
November 17 - Big Star with spirit director Ben Fasman (limited to 32) "Dance Halls and Last Calls," $55 per person.
Tax and gratuity are included.
SPACE IS LIMITED
RSVP Grace Oplinger
February 7, 2013
Blackbird's principal partner, Donnie Madia, has been featured in GQ. Stylish, substantive, sophisticated—congratulations, Donnie!
January 26, 2013
Pastry Chef Dana Cree has a steady hand. Her Mont Blanc dessert, finished with a pour of warm chocolate, is a truly seasonal treat...
January 24, 2013
Blackbird Pastry Chef Dana Cree was named one of Chicago's "Four Pastry Chefs to Watch in 2013" by Time Out Magazine. Coincidentally, so was Publican Pastry Chef Anna Shovers. We like to keep things in the family at One Off Hospitality. Congratulations, ladies!
January 18, 2013
Chef de Cuisine David Posey and Chief Mixologist Lynn House are nominees at this year's Jean Banchet Awards for Culinary Excellence—the only Chicago-based awards presentation that recognized and rewards culinary orignality and talent in the Chicagoland area. This year's awards will be presented on Friday, February 8, at the Cystic Fibrosis Foundation's Grand Chefs Gala. Go Team Blackbird!
January 10, 2013
Blackbird Chefs Paul Kahan and David Posey travel to Washington D.C. on January 31. They will join Chef R.J. Cooper, and help prepare a special charity dinner at his restaurant, Rogue 24. The dinner's guests of honor are veterans from Wounded Warrior Outreach. 52 soldiers will enjoy 24 exquisite courses, in a night of performance and culinary excitement.
January 10, 2013
Chef David Posey, for the third consecutive year, will sit on a celebrity panel of judges during San Pellegrino's Almost Famous Chef Competition at Kendall College. The fast-paced, high-pressure cooking competition, to be held January 13–14, allows culinary students to compete against their peers, and receive unparalleled guidance and mentorship from renowned chefs and media in the industry.
January 10, 2013
Chateau Grand Traverse and Publican Quality Meats, our sister restaurant, are teaming up for a 4-course, 5-wine locavore dinner. Tickets are $75 per person, plus tax and gratuity. Seats are limited. Contact email@example.com for reservations.
December 28, 2012
Blackbird Chief Mixologist Lynn House will be featured on Chicago's own CBS 2 Morning News, on Saturday, December 29. Tune in to see her stir up her featured cocktail, The Maiden and the Huntsman (at 8:48 a.m., for those of you so inclined). Then join us at Blackbird to taste this holiday delicacy—it's currently a highlight on our Seasonal Cocktail Menu.
December 26, 2012
Join Blackbird Pastry Chef Dana Cree at Trenchermen on Thursday, January 3, in celebration of women in our industry. This star-studded event, dubbed "Killing Me Sweetly," benefits a local charity. Call Trenchermen to book your reservation now.
December 20, 2012
Blackbird Pastry Chef Dana Cree will participate in the 2nd annual dessert and wine-tasting event, "Sugar Rush," complete with a silent auction. So don your cocktail attire and join us at the Hotel Allegro on February 7.
December 19, 2012
Blackbird's very own Pastry Chef Dana Cree is featured in a recent article on Serious Eats: Chicago. Her Mont Blanc dessert is an avalanche of temptation!
December 17, 2012
Blackbird was featured alongside its sister restaurant, avec, in a recent issue of American Way, the onboard magazine of American Airlines. Special attention was paid to Blackbird's Chief Mixologist, Lynn House!
December 12, 2012
On December 18 Big Star will host esteemed West Coast stalwarts, Green Flash. There are two available seatings—one at 6pm and one at 9pm. Dinner includes a welcome beer, as well as four savory courses each paired with a different Green Flash beer. Tickets are $70, and include all food, beverage pairings, tax, and gratuity. For more information, or to make a reservation, email firstname.lastname@example.org.
November 28, 2012
On Monday, December 17, from 6–8 p.m., Pastry Chef Dana Cree will participate in a pastry competition at Café des Architectes, in Chicago's Sofitel. Purchase your tickets now!
November 28, 2012
Blackbird's Pastry Chef, Dana Cree, was recently featured on TastingTable.com. View a gallery of her stunning work here.
November 12, 2012
Join us in 2013 as we launch our Master Cooking Class Series!
Taking place in the kitchen at Publican Quality Meats, each class will be a rare opportunity to learn directly from the chef as they prepare signature dishes from their restaurants. Plenty of snacks, beer, and wine are included.
February 10 - Publican Quality Meats with Chef Chris Kuziemko
April 14 - One Off Hospitality Group with Executive Chef Paul Kahan
June 23 - The Publican with Chef Brian Huston
August 11 - Big Star with Chef Justin Large
October 13 - Blackbird with Chef David Posey
December 15 - avec with Chef Erling Wu-Bower
Pricing is as follows: $150—2/10, 6/23, 8/11, 10/13, 12/15; $300—4/14; tax and gratuity not included ; each class will begin at 7:00pm; space is limited to 12 participants per evening.
RSVP: Grace Oplinger | 312.496.0012 | email@example.com
October 10, 2012
Acclaimed Swedish Chef Magnus Nilsson is currently touring the US. On Tuesday, October 16, he will join Blackbird's own Chef David Posey at our sister restaurant, the Publican. The two will prepare a handful of a la carte dishes inspired by Chef Nilsson's new cookbook, Faviken.
To make a reservation please call 312.733.9555.
To read more about Chef Nilsson and his remotely-located restaurant, Faviken, visit his website: http://favikenmagasinet.se/
August 22, 2012
This Sunday, August 26, Publican Quality Meats’ Sunday Grilling Series welcomes Bill Kim of Belly Shack, Urban Belly, and Belly Q!
Join us as chef Kim and the PQM cook side-by-side to prepare an evening of simple , family-style dishes grilled outside over mesquite charcoal. The event runs from 3-8 pm, and we hope to see you all there!
In addition, PQM is open on Labor Day from 10 am till 2 pm for a BBQ brunch. We will offer our grab’n go options in lieu of our full sandwich menu, and our butcher counter and retail areas will be open, as well.
-grilled porchetta with charcoal fried eggs, pickled red onion, arugula, and red wine salmoriglio
-suckling pig barbacoa on foccacia, with a charcoal fried egg, farmers cheese, and sungold tomato salsa verde
-dual quads: two charcoal fried eggs, two sausages, two corn griddle cakes, and two sauces
-clam and chorizo stew, cooked over the coals, with a charcoal fried egg, pork confit, corn, and juliet tomatoes
-grilled albacoe tuna, with green godess dressing, hard cooked egg, cherry tomatoes, wax beans, caperberries, olives, and watercress
-heirloom tomato salad with jimmy nardello peppers, green beans, basil, and cacciocavalo cheese
-market lettuce and summer squash salad, with lemon-dill vinaigrette and grilled fennel
-the easy ramos (gin, citrus, cream, orange flower water)
-gazpacho bloody mary
July 14, 2012
Collaborative Dinner Brings Together Outstanding Chefs in Honor of Bloomfield’s New Cookbook, A Girl and Her Pig.
On Sunday, July 15, chef Paul Virant will host a collaborative dinner in honor of New York City chef, April Bloomfield and her newly released cookbook, A Girl and Her Pig: Recipes and Stories at Perennial Virant located in the Hotel Lincoln. There will be a five-course dinner, beginning at 6:00 p.m. It is $200 per person and includes beverage pairings, a copy of the cookbook, tax and gratuity.
Chefs Virant and Bloomfield will be joined by the culinary talents of chefs Paul Kahan of Blackbird, Bruce Sherman of North Pond, and chef de cuisine Nathan Sears of Vie.
For more information, or to make a reservation, please call the restaurant at 312.981.7070.
March 14, 2012
Please join Blackbird upstairs in the Private Salon for a very special dinner with Sanguis Winery on Wednesday, April 25th.
Matthias Pippig of Sanguis will be on-site to showcase his library wines, with a focus on unique reds. Chef David Posey is creating a menu perfectly crafted to the singular wines.
Space is limited. Please call 312-715-0708 to reserve your seat.
$99 per person, plus tax & gratuity
Wednesday, April 25th
Reception at 6:30 pm
Dinner at 7:00 pm
February 23, 2012
Join chef Paul Kahan and Tasting Table for this one-night culinary event at Blackbird. On Tuesday, March 20, Tasting Table is taking over the dining room to host the Chicago installment of Dinner Tales, the can’t-miss meal showcasing an edible history of Blackbird, one course at a time.
Those who purchase a ticket ($125) will be treated to a specially curated, four-course meal with bubbles and canapés to start, plus wine pairings throughout.
Seats are limited so click here
For more information, please contact: firstname.lastname@example.org
July 18, 2011
Celebrate. Nurture. Preserve. The three tenets of the James Beard Foundation.
Blackbird invites you to celebrate this credo with us Sunday, October 16 at the ‘Young Lions’ Friends of Beard Dinner, a six-course meal collectively crafted by some of the country’s most notable, budding young chefs.
Sponsored by the James Beard Foundation, the evening highlights the culinary strengths of individuals nurtured by several of Chicago’s acclaimed establishments, and their thriving talents have now catapulted them to head their own kitchens in esteemed restaurants across the country. Guest chefs include:
Karen and John Shields
Town House; Chilhowie, VA
McCrady’s, Husk; Charleston, SC
Red Medicine; Beverly Hills, CA
David Posey and Bryce Caron
Blackbird; Chicago, IL
Host Chef: Paul Kahan
Co-Hosts: Donald J. Madia, Rick V. Diarmit & Eduard Seitan.
While together these chefs work to preserve culinary foundations, it’s their unique perspectives and techniques focusing on super-seasonal, local cuisine that serve as building blocks for the future. The opportunity to have them back in Chicago, under one roof, crafting one meal, well, that speaks for itself.
The evening’s itinerary:
5pm: Cocktails at the Publican, 837 W. Fulton Mkt
6:30pm: Seated dinner at Blackbird, 619 W. Randolph
Tickets: $175 members, $200 public
For tickets and reservations, call 312.715.0708
first: uni with damson dashi, sheep’s milk and marigold
second: dungeness crab seasoned with brown butter and butter milk, onions, chestnut, lime
third: “Rowan leaves around a hole, made on a sunny day in the shade, Yorkshire Sculpture Park, West Bretton, October 25, 1987 by Andy Goldsworthy.”
fourth: charred strip loin with sunchokes, fried lentils, smoked olives and licorice cream
fifth: toasted farro pudding, wild roots and cantaloupe cream
sixth: steamed black walnut financier with huckleberries, PK’s lovage, burned white chocolate and cocoa nib ice cream
May 26, 2011
Weddings at Blackbird Couldn’t Be Easier. We are teaming up with our favorite online luxury retailer to put together the ultimate Wedding-in-a-Box package for 2011.
The idea: To offer the practical, food-loving couple a ‘no-fuss’ evening to celebrate with close family & friends over spectacular food and wine in a unique venue. With minimal planning there’s no need to wait.
Eight Sundays through the end of the year are available for the exclusive offer, which will feature Chefs Paul and David’s seasonal cuisine from the cocktail hour through the 5-course tasting menu. An open premium bar throughout, wine pairings with dinner and a dance party to follow will keep the evening flowing.
The all-inclusive package isn’t just food and beverage: it also includes floral by Dilly Lily, a Style Matters DJ, and a three-tier wedding cake. The happy couple can say their vows during a ceremony on the second floor in our private salon, too.
The offer goes on sale Tuesday (May 31st) at 11am to all Gilt City members. The all-inclusive package for up to 75 guests is priced at $28,000 (a steal, you’ll know, if you’ve ever planned a wedding.) Please call 312-496-0012 with questions.
April 8, 2011
While the snow gives way to rain and the blackbirds fly back to Chicago as a beacon of spring, may it all lead you up to Blackbird’s private dining room on April 27.
We invite you to join our chefs David Posey and Paul Kahan with Paul Leary of Napa’s Blackbird Vineyards for a customized dinner of fare and wine pairings guaranteed to welcome the new seasonal bounty the only way we know how.
$125, inclusive of tax and gratuity
Seating is limited, so reserve yours today by calling 312.715.0708.
February 10, 2011
Sunday, March 27th at The Publican
Celebrate the release of Chef Gabrielle Hamilton’s (Prune, New York) highly-anticipated memoir with us at a Sunday evening soiree, recreating the first chapter of her book: a springtime, family-style Lamb Roast. A reading and book signing will follow.
6pm: Reception with hors d’oeuvres
6:30pm: Seated dinner with wine & beer pairings
On the Menu:
- First: Butter Lettuce with Spring Onion, Fennel, Fresh Farmers Cheese & Herbs
- Second: Spit Roasted Crawford Farm Baby Lamb with Lamb Sausage and New Crop Potatoes with Ramps & Asparagus Vinaigrette
- Third: Croissant Bread Pudding with Rhubarb and Brown Butter Ice Cream.
Dinner tickets: $75 per person. Books will be sold separately at the event by the Book Cellar.
Call 312-733-9555 to reserve your spot today!
January 29, 2011
Tuesday February 8th come join 12 percent imports and the Publican for a night of food and amazing imported beer. Brian Ewing founder and owner of 12 percent will be in attendance. The Publican will be offering a three-course prix fixe menu paired with four rare beers from Brian’s stellar portfolio. In addition to our prix fixe menu the Publican will also be offering some rare and interesting drafts from
The prefix is 35 dollars for food and 15 for beer exclusive of tax and gratuity.
Reservations are encouraged!
For more info please contact us @
837 West Fulton Mkt. Chicago 60607
January 22, 2011
Come join us at avec during Superbowl Sunday! We’ll show the game and serve you the incredible food and wine you have come accustomed to for the past six years. Ask about the “specials”.
December 7, 2010
Cheers! Prost!! Salud!!
Chin Chin!! Kampai!! Skaal!
Celebrate your New Year’s Eve with us at Blackbird and ring in 2011 with style!
While bidding adieu to 2010, we encourage you to wine, dine and feast on our tasting menu options for the evening:
Five courses at $85 per person, or
10 courses at $125 per person
Additional wine pairings at $35 or $55 respectively per person
As the chefs continue to put the finishing touches on the night’s specialty dishes, make your reservations by calling us at 312.715.0708 or at www.blackbirdrestaurant.com; and stay tuned to our posts on Facebook and Twitter for further details.
For those interested in hosting a group of friends, consider Blackbird’s private dining room for parties of 40 or more!
For NYE large-party accommodations contact Brittney at 312.496.0012 or email@example.com
November 24, 2010
November 9, 2010
October 16, 2010
October 2, 2010
September 16, 2010
May 28, 2009