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Blackbird
Blackbird
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Blackbird Details

  • Dining Style: Fine Dining
  • Website: http://www.blackbirdrestaurant.com
  • Phone: (312) 715-0708
  • Hours of Operation: Lunch: Monday–Friday: 11:30am–2:00pm; Dinner: Sunday–Thursday: 5:30pm–10:00pm, Friday–Saturday: 5:30pm–11:00pm
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Contemporary American
  • Executive Chef: Paul Kahan, Chef de Cuisine David Posey
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Farm to Table, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Wine
  • Special Events & Promotions: Please contact Sarah Humphreys, our Private Event Coordinator, at 312.496.0012 for more information.

Getting there

  • Cross Street: Jefferson
  • Public Transit: Clinton Green Line;
    56 Milwaukee Bus;
    8 Halsted Bus;
    20 Madison
  • Parking: Valet
  • Parking Details: Valet is available for $10 during dinner service, and for $5 during lunch service.
A word from Blackbird
Critically-acclaimed Blackbird is home base for Executive Chef Paul Kahan, winner of the 2004 James Beard Award for Best Chef: Midwest, and the 2013 James Beard Award for Outstanding Chef. Blackbird's principal partner, Donnie Madia, crafted a unique urban chic atmosphere that earned the James Beard Award for Best Restaurant Design in 2002.


Chef de Cuisine David Posey joined Kahan in the kitchen in 2010. Together they reinterpret classic recipes using simple, local, farm-fresh ingredients, and cutting-edge culinary technique. Their menu is, at once, highly creative and utterly approachable.


Blackbird is the premier, pioneer West Loop restaurant. Its award-winning cuisine, high energy, and precise service offer a modern approach to fine dining. Blackbird earned a place on Gourmet's 2004 list of the country's 50 Best Restaurants, an Ivy Award from Restaurants & Institutions, and induction into the Nation's Restaurant News Fine Dining Hall of Fame.
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