The Story
When Paul Kahan, Donnie Madia, and partners opened Blackbird in 1997, the West Loop was a desolate warehouse district with nothing to attract diners. Blackbird changed everything. Its stark, minimalist dining room - so narrow that diners practically rubbed elbows - became the most coveted reservation in the city.
Kahan's Midwestern-inspired, ingredient-driven cooking earned him the James Beard Award for Outstanding Chef in 2013. The restaurant held a Michelin star for eight years. But more importantly, Blackbird became a training ground for Chicago's next generation: Dana Cree (Pretty Cool Ice Cream), Anna and David Posey (Elske), Brian Huston (Boltwood), and Christine Cikowski (Honey Butter Fried Chicken) all passed through its kitchen.
In June 2020, Blackbird became the highest-profile COVID-19 restaurant casualty in Chicago. Operating at 25% capacity in that tiny dining room was impossible. After 22 years of pioneering West Loop dining, the bird flew for the last time.
🍽 Signature Dishes
Ever-changing celebrations of Midwestern ingredients and Kahan's innovative techniques
Before 'local' was a buzzword, Blackbird was sourcing from regional farms
💡 Did You Know?
- The dining room was so narrow that the famous 'Blackbird elbow' became part of the experience
- Paul Kahan went on to build One Off Hospitality into a restaurant empire including Avec, Publican, and more
- The restaurant was named Jean Banchet Restaurant of the Year in 2017
👤 Notable People
🏙 What's There Now
Space was 'reconcepted' - [VERIFY current tenant]
Original Address: 619 W. Randolph St., Chicago, IL 60661