Blackbird - Chicago

Blackbird - Chicago

Blackbird: Chicago, IL -- Blackbird has been pushing the boundaries of farm-to-table cooking since it opened in 1997, and it's still going strong, thanks to the creative concoctions of chef Paul Kahan and chef de cuisine David Posey, who won the 2013 James Beard Rising Star award.

Blackbird: Chicago, IL -- Blackbird has been pushing the boundaries of farm-to-table cooking since it opened in 1997, and it's still going strong, thanks to the creative concoctions of chef Paul Kahan and chef de cuisine David Posey, who won the 2013 James Beard Rising Star award.

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Blackbird- Chicago - December 2007 - Mission Fig Beignet with Cara Cara Oranges, Butterscotch and Bacon Ice Cream by garyalanfine, via Flickr

Blackbird- Chicago - December 2007 - Mission Fig Beignet with Cara Cara Oranges, Butterscotch and Bacon Ice Cream by garyalanfine, via Flickr

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2014 JBFA Nominees for Best Pastry Chef:  Dominique Ansel, Dominique Ansel Bakery, NYC Dana Cree, Blackbird, Chicago Belinda Leong, b. patisserie, San Francisco Dahlia Narvaez, Osteria Mozza, Los Angeles Christina Tosi, Momofuku, NYC

2014 JBFA Nominees for Best Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, NYC Dana Cree, Blackbird, Chicago Belinda Leong, b. patisserie, San Francisco Dahlia Narvaez, Osteria Mozza, Los Angeles Christina Tosi, Momofuku, NYC

Confit baby octopus with fennel, chestnuts, finger lime, and chilis at Blackbird in Chicago.

Confit baby octopus with fennel, chestnuts, finger lime, and chilis at Blackbird in Chicago.

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