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619 W. Randolph St.
Chicago, IL 60661


Now under chef Perry Hendrix, One Off Hospitality Group’s long-standing flagship no longer sets the avant-garde pace but still delivers a great high-end meal. A well-executed duck breast with buttermilk spaetzle and fennel, for example, lightens up with an orange sauce, riffing on a classic dish. A foie gras appetizer combines with a broth of pear and caramelized onions, forging the liver-and-onions connection in haute-cuisine land. An Earl Grey and prune sauce enriches barbecued pork collar. The step back from brash artistic statements to more-familiar but inarguably wonderful food takes Blackbird from bucket list restaurant to special night out. Save room for consistently wonderful desserts.

  • Reviewed

Dishes We Liked

Scallops with roasted chestnuts, pickled persimmons, spiced cocoa nibs, and tarragon ($18); seared foie gras with a pear-onion broth ($26); duck breast with buttermilk spaetzle, fennel, orange, and fermented squash ($40); smoke-brined chicken breast and black truffle and Taleggio sausage with carrots, pecans, and dill ($34); profiterole with avocado sherbet, roasted macadamia, warm milk chocolate, and grapefruit ($12); CioCiaro Flip cocktail ($12)

Additional Information:

Price: $50-plus
Cuisine: Contemporary
Neighborhood: West Loop/West Town
Noteworthy: High noise level
Outdoor dining
Wheelchair accessible
Hours: L Mon-Fri. D nightly.
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