One Off Hospitality’s flagship no longer sets the avant-garde pace but still delivers a great high-end meal. Duck breast with buttermilk spaetzle and fennel, for example, lightens up with an orange sauce, riffing on a classic. By stepping back from brash artistic plates to more familiar but wonderful food, Blackbird maintains its reputation as a destination restaurant. Desserts are always delicious.
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)