Blackbird Restaurant

My family and I went to Blackbird Restaurant last summer to celebrate my 23rd birthday, but for some reason, I never got around to writing about it. We returned on New Year's Day to take Gabe out, and I think this visit was slightly better than the first. Probably the one major difference was that we had an early 6pm reservation this time, and since it was New Year's Day, hardly anyone was out. When we got there, there was only 2 other people there, which felt strange since our summer visit was bustling with a full house. I actually enjoy the loud, hip atmosphere that Blackbird normally has, but eventually the restaurant started to fill up, so Gabe got a taste of the normal atmosphere there.


Our amuse was a scallop tartare with avocado, caviar, and a lobster chip. This was probably one of the best amuse bouches I have ever had. The scallop was fresh, and the avocado complimented it well.


We got two orders of the crispy veal sweetbreads with golden raisins, red cabbage, banana, and pumpkin seeds. They change the preparation frequently, but this one certainly did not fail. Blackbird really cooks the thymus gland to perfection, making it taste and feel like a chicken McNugget.


Our other appetizer was the crispy confit of swan creek suckling pig with trumpet royale mushrooms, toasted walnut consomme, and pomegranate confit. I really wish they gave a bigger portion of this appetizer, but either way, it's also an amazing appetizer. The walnut consomme blew all of us away, as there was a perfect blend of sweet and savory in it.


My dish was the crispy swan creek farm duck breast with smoked cauliflower, salsify, fried chocolate and lovage. The duck was absolutely cooked to perfection, and the fried chocolate was a nice and interesting touch. One thing I noticed is that the portions seemed a lot larger this time around. I don't know if it's because a lot of people have complained about the small portions or if it's because it wasn't a full house that night, but my whole family did notice the larger portions for the entrees.


Even though Gabe and I ordered the pear cider doughnuts for our dessert, I'd prefer to comment on the kalamata olive cake with honeycrisp apples, toffee, and buttermilk ice cream. Out of all the desserts I've tried at Blackbird over my last two visits, the kalamata olive cake is by far my favorite, so I'm not surprised that it has stayed on the menu. It's not too olive-y and still maintains a certain sweetness that makes it perfectly appropriate for dessert.

My drink of the night was a Pisco Bravo. I decided on that one since I've been curious to taste Pisco. I know there was egg white and I believe nutmeg in it, but I honestly don't remember what else. It was a fabulous cocktail, and I loved how the egg white added a frothy texture to it without being thick or heavy.

We ordered plenty of other things, but I decided to just comment on the things I really tried during this visit. Blackbird's menu changes frequently. While some of the main ingredients stay (i.e. duck, lamb, sweetbreads, etc), the accompaniments and preparation changes every season. This is definitely a good way to maintain frequent customers. The service is exceptional, the atmosphere is hip without being pretentious or too trendy, and the food truly remarkable and innovative. This is really a place for foodies and anyone who's willing to try creative food. My favorite in Chicago!